Chicken Wings

3 pounds, about 30, chicken wings
olive oil
salt

Rinse the wings and pat them dry with a paper towel. Cut the hard tips off each wing and discard them, then section each wing by cutting through the elbow joint with a sharp knife. In a large bowl, drizzle them with olive oil, add a few shakes of salt and toss them around in the bowl. Place the wing sections in a single layer in a baking dish and pop them under the broiler. Broil them until they are golden brown, flip them once and broil the other side. When the wings look perfectly golden on each side, toss them into the pot with the sauce. Recipe below.

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.