Perfect for game day, backyard BBQs, or any party where wings are the star, this recipe also features a creamy horseradish dill dip to balance the heat. If you're craving wings with an edge, this is the one to fire up the smoker for.

Instructions

1. 01

   Divide the wings between two 9x13-inch aluminum pans. Coat them with olive oil, then season generously with Honey Sriracha Rub.

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3. 02

   In a large bowl, whisk together tomato juice, vodka, brown sugar, hot sauce, horseradish, Worcestershire, lemon juice, and a pinch of salt and black pepper until fully combined.

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5. 03

   Pour the marinade over the wings in the pans, ensuring they are fully submerged. Reserve about one-third of the marinade in a small saucepan for later. Cover the pans with foil and refrigerate for at least 1 hour, or ideally overnight.

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7. 04

   Preheat your smoker to 275°F. Remove the wings from the marinade and place them directly on the grill grates. Smoke for 45 minutes to 1 hour, until lightly golden and just cooked through.

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9. 05

   While the wings smoke, simmer the reserved marinade over medium heat for about 20 minutes, until it thickens into a flavorful glaze.

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11. 06

    In a small bowl, combine sour cream, prepared horseradish, and chopped dill. Stir until smooth, then refrigerate until ready to serve.

12. 07

    Transfer the smoked wings to clean aluminum pans. Pour the thickened Bloody Mary glaze over the wings and toss to coat. Return to the smoker or grill set at 350°F, and bake uncovered for 20–25 minutes, or until the internal temp hits 180°F for that fall-apart texture.

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14. 08

    Serve the glazed wings with the horseradish dill dip on the side. These wings pair beautifully with cold beer or, of course, a Bloody Mary.

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