Fried chicken wings in Bloody Mary sauce

Ingredients:

• 2.3 kg chicken wings, separated at the joints (reserve the tips for the broth)
• 1.5 cups lemon juice
• 1 cup of water
• 1 tbsp coarse salt
• Vegetable oil for frying
• 2 cups of wheat flour
• 1 cup rice flour

Thai Spicy Marinade:

• 3/4 cup fresh lime juice
• 6 tablespoons hot chili sauce (preferably Sriracha)
• 3.5 tbsp. granulated sugar
• 2 tablespoons Thai fish sauce
• 1 tbsp chopped fresh cilantro leaves
• 1 tbsp. l. lime zest
• 2 tsp. tamarind paste
• 2 tsp. crushed garlic
• 1.5 tsp finely grated fresh ginger
• Mix all ingredients, in a medium bowl and whisk until the sugar is dissolved and the sauce is well combined.

Hot Bloody Mary mix for serving:

• 3 cups tomato sauce
• 1/4 cup plus 2 tablespoons fresh lime juice
• 1/4 cup fresh lemon juice
• 1 tbsp finely chopped fresh horseradish (or 1 tbsp prepared horseradish)
• 2 tbsp finely grated fresh ginger
• 2 tsp. crushed garlic
• 1 tbsp Worcestershire sauce (or to taste)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Pickled okra, celery stalks for garnish
• 1.5 cups of vodka with pepper:
  2 cups of vodka
• 4 dried chili peppers

Preparation:

1. Place the chicken in a 4-quart resealable plastic bag. In a medium bowl, combine the lemon juice, water, salt, and Thai Spicy Marinade.
   
   Mix well and pour it over the chicken in the bag. Seal the bag and refrigerate for at least 2 hours and up to 4 hours, turning it occasionally to ensure the wings are evenly marinated.
2. Preheat oven to 90°C.
   
   Place a large 6-quart cast-iron Dutch oven over medium-high heat and add 3 quarts of vegetable oil. Heat the oil to 180°C (350°F) (check with a candy thermometer). Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to cook.
   
   Place both types of flour in a 4-quart heavy-duty plastic bag and add the chicken, 8 pieces at a time, shaking the bag to coat the wings. Place the breaded pieces on a wire rack set over a baking sheet to rest for 10 minutes before frying. Repeat with the remaining chicken pieces until all the wings are coated.
3. Fry the chicken in batches of 12 pieces. The oil temperature should drop to approximately 150°C (300°F). Fry the chicken at 150°C (300°F) until golden brown and just beginning to float, 7-9 minutes.
   
   Place the fried wings on a paper towel-lined baking sheet and place in the oven to keep warm while you fry the rest of the chicken. Make sure the oil temperature reaches 180°C (350°F) before adding the next batch of wings.
4. Bloody Mary sauce for serving: In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger, and garlic and blend until smooth. Season to taste with Worcestershire sauce, salt, and pepper. Store the mixture in a nonreactive container. Refrigerate the mixture for at least 6 hours and up to 3 days before serving.
   
   Serving: Fill 6 large stemless glasses (450 ml) with ice, top with the Bloody Mary tomato mixture, and top with an equal amount of vodka. Garnish with pickled okra and a celery stalk, and serve with the chicken.
   
   Vodka with pepper: Combine vodka and pepper in a glass jar with a lid and seal tightly. Let steep for 12-24 hours, strain, and discard the pepper.