Remove the tips from the wings, then break them down into flats and drumettes. (Discard tips or save them for making chicken stock.) Place
the wings into a gallon-sized zippered baggie or a large bowl.
Whisk the remaining ingredients together, then pour over the chicken. Seal the baggie or cover the bowl, and refrigerate for 6 to 12 hours.
Preheat oven to 425°F. Line two baking sheets with foil, and then spray with nonstick spray.
Set a large strainer over a bowl and pour the wings into the
Garnish ideas: Pickle spear, celery stalk, green olives (plain or stuffed with blue cheese), shrimp, pepperoncini, lemon slice or a lime slice.
Wet the rim of two (16-20 oz) glasses with a piece of fresh lemon. Then dip the glass rims into a tablespoon of Old Bay seasoning (shake it onto
a flat dish).
Fill a cocktail shaker halfway with ice. Fill glasses halfway with ice.
Mix all of the ingredients together in a separate pitcher or container, stir it up well, and then pour mixture into your cocktail shaker, one batch
at a time. Give it a good shaking to get it nice and cold, then pour the contents into your prepared glass.
Slide in a pickle spear or stalk of celery, a few Old Bay seasoned shrimp, a couple of big fat olives, and you are good to go. You can also add
a lemon and or a lime slice, and if you’re feeling crazy a whole pepperoncini…Yum!
INGREDIENTS 12 oz tumbler filled with ice ½ tsp celery salt ½ tsp worstershire sauce ¼ tsp freshly ground black pepper 1 1/2 tsps Dirty Dick’s Hot Pepper Sauce With A Tropical Twist 1 heaping tsp prepared horseradish 2 ounces vodka of your choice 2 ounces freshly squeezed pink grapefruit juice 4 ounces v8 or high quality tomatoe
Add all ingredients, stir vigorously Taste and adjust to suit your own seasoning and heat level Garnish with lime wedge and celery stalk serve immediately