Saturday, May 30, 2009

Non-Alcoholic Bloody Mary Wing Sauce

1/2 cup fresh squeezed lemon juice
1 cup Worcestershire Sauce
3 cups V-8 juice
3 Tablespoons grated or ground horseradish
2 Tablespoons hot sauce
Cornstarch powder, if needed

Pour lemon juice, worcestershire sauce, and V-8 into a medium, heavy-bottom pot. Cover and bring to a boil. Reduce the heat so the liquid will just simmer, uncovered, maybe 30 minutes. After it reduces somewhat, add the hot sauce, save the horse radish until just before adding the chicken wings. If the sauce appears more runny than you like, at the time when you'd like to add the chicken wings, whisk in about a teaspoon full of cornstarch, if it's still too runny, then repeat the process. You can always add more if you need to, but once you've put it in your sauce, you can never take it away. You want it to be like a barbeque sauce you'd buy from a store. Lastly, add your pre-cooked chicken wings and roll them gently around in the sauce, with a long spoon and cover the pot. Leave the heat on the lowest possible setting to make the sauce bubble a little until each wing is thoroughly coated and spicy. Serve hot or cold.

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"If it ain't simple, I don't cook it."