Fried Chicken Wings with a Thai-Inspired Chili Dipping Sauce - chicken

Method

• Place the chicken in a 1-gallon re-sealable plastic food storage bag.
• In a medium bowl, combine the lemon juice, water, kosher salt, Bloody Mary Mix, and pepper vodka.
• Mix well to combine and pour over the chicken in the bag.
• Seal the bag and refrigerate for at least 2 and up to 4 hours, turning the bag occasionally to ensure even marinating.
• Preheat the oven to 200 degrees F.
• Set a large, 6-quart cast iron Dutch oven over medium-high heat with 3-quarts of vegetable oil.
• Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil.
• Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.
• Place both flours in a 1-gallon re-sealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat.
• Lay the coated chicken on a wire rack set over a sheet pan to rest for 10 minutes before frying.
• Continue with the remaining chicken pieces until all of the chicken has been coated.
• Fry the chicken in batches of 12 pieces.
• The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden brown and begin to float, 7 to 9 minutes.
• Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken.
• Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil.
• Serve hot with Thai-Inspired Chili Dipping Sauce.
• 3 cups tomato juice
• 1/4 cup plus 2 tablespoons fresh lime juice
• 1/4 cup fresh lemon juice
• 1 tablespoon finely chopped fresh horseradish (or 1 tablespoon prepared horseradish)
• 2 tablespoons finely grated fresh ginger
• 2 teaspoons minced garlic
• 1 tablespoon Worcestershire sauce, or to taste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 11/2 cups pepper vodka, recipe follows
• Pickled okra, for garnish
• Celery stalks, for garnish
• In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger and garlic and blend until smooth.
• Season the mixture, to taste, with the Worcestershire sauce, salt and pepper.
• Store the mixture in a non-reactive container.
• Refrigerate the mixture for at least 6 hours and up to 3 days before serving.
• Fill 6 large (16-ounces) tumblers with ice, divide the tomato juice mix among the glasses, and divide the vodka evenly among the glasses.
• Garnish with the pickled okra and celery stalks and serve.
• 2 cups vodka
• 4 dried chili peppers
• Combine the vodka and peppers in a glass jar with a lid and cover tightly.
• Let sit for 12 to 24 hours, strain and discard peppers, and serve.
• Yield: 2 cups
• 3/4 cup fresh lime juice
• 6 tablespoons hot chili sauce (recommended: Srirachi)
• 3 1/2 tablespoons granulated sugar
• 2 tablespoons Thai fish sauce
• 1 tablespoon freshly chopped cilantro leaves
• 1 tablespoon lime zest
• 2 teaspoons tamarind paste
• 2 teaspoons minced garlic
• 1 1/2 teaspoons finely grated fresh ginger
• In a medium bowl, combine all of the ingredients and whisk until the sugar is dissolved and the sauce is well blended.
• Set aside at room temperature until ready to use.