For the Wings:

• 5 to 6 pounds chicken wings
• 2 tablespoons extra-virgin olive oil
• Lane’s BBQ Honey Sriracha
  Rub/Seasoning
• 4 cups tomato juice
• 1 cup vodka
• 1 cup brown sugar
• 1/2 cup hot sauce (we recommend Lane’s
  BBQ One Legged Chicken Buffalo Sauce)
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• Kosher salt and black pepper
• Juice of 2 lemons (1/2 cup)

Fire the Dip:

• 1 cup sour cream
• 1 tablespoon prepared horseradish
• 1 tablespoon chopped fresh dill

1. Make the wings: Divide the wings between two 9 x 13-inch aluminum pans. Coat the wings with olive oil and season with honey sriracha seasoning.
   
2. In large bowl, combine the tomato juice, vodka, brown sugar, hot sauce, horseradish, Worcestershire, salt and pepper, and lemon juice. Whisk until fully blended.
   
3. Pour the tomato juice mixture over the wings until they are fully submerged, reserving one-third; set the remainder aside in a small saucepan. Cover the pans with aluminum foil and marinate in the refrigerator for at least 1 hour or up to overnight.
   
4. Set a smoker to 275°F. Remove the wings from the pans and place on smoker for 45 minutes to 1 hour.
   
5. Meanwhile, bring the remaining tomato juice mixture to a simmer over medium heat. Cook for 20 minutes or until thickened.
   
6. Make the dip: In a small bowl, stir together the sour cream, horseradish, and dill. Cover and refrigerate until ready to serve.
   
7. Place the wings back in a 9 x 13-inch pans and coat with the thickened sauce. Place back on the grill to bake at 350°F for 20 to 25 minutes, or until the internal temperature reaches at least 180°F.
   
8. Serve the wings with the dip alongside.