Bloody Mary Wings

The idea for Bloody Mary wings hit me after making a batch of Bloody Mary glass rim seasoning.

Course Appetizer

Cuisine American

Keyword Bloody Mary, dry wings, wings

Prep Time 1

Cook Time 45

Servings

Calories 653kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
2 tablespoons vegetable oil
Bloody Mary seasoning below
Bloody Mary wing sauce below

For the Bloody Mary seasoning (you'll have more than you need)

5 tablespoons kosher salt
1 tablespoon celery seed
1 tablespoon lemon pepper
1 tablespoon paprika

For the Bloody Mary wing sauce

⅓ cup hot sauce
⅓ cup your favorite Bloody Mary mix
½ cup unsalted butter
2 tablespoons white vinegar
3-4 dashes Worcestershire sauce
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder

Instructions

For the wings

Place wings in a large resealable baggie or container.
Add the oil. Seal and shake to coat. Add the Bloody Mary seasoning, seal, and shake to coat.
Refrigerate for 1-4 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.

For the Bloody Mary seasoning

Combine all ingredients. Store any leftovers in an airtight container.

For the Bloody Mary wing sauce

Place all ingredients in a medium saucepan over low heat, stirring occasionally until the butter is melted.

Notes

Remember that if you have to refrigerate any leftover wing sauce, let it sit out on the counter for at least 30 minutes before using. You don't want to 'shock' hot, just-cooked wings with a cold sauce.

Nutrition