Bloody Mary Chicken Wings

Directions

1. Preheat oven to 425 degrees F. In a large bowl, drizzle wings with olive oil. Season with celery salt and black pepper. Set aside.
2. In another large bowl, combine tomato juice, vodka, brown sugar, sriracha, horseradish, Worcestershire and lemon juice. Whisk until fully incorporated and season with salt and pepper.
3. Pour tomato mixture over wings until they are fully submerged, reserving some sauce to reduce. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour.
4. After 1 hour, remove wings from the bowl with tongs and place on a large baking sheet. Roast 45 minutes or until golden and crispy.
5. Meanwhile in a small saucepan over medium heat, add reserved sauce, bring to a simmer and cover until reduced by half. When wings are done brush them with the thickened sauce and broil on high for 3-5 minutes. Serve with dip.
6. In a small bowl, whisk together the sour cream, horseradish and dill. Refrigerate until ready to use.