Bloody Mary Wings

Sometimes a wing sauce is sooooo good you have to decide between using it on your wings or just drinking it straight up. Now, I didn’t use Vodka or any other booze in this sauce, and honestly, it doesn’t need it. You get great Bloody Mary flavors with a hint of Buffalo sauce kick. It’s crazy good, and perhaps the best scratch-made wing sauce I’ve ever had.
Bloody Mary WingsThe idea for Bloody Mary wings hit me after Anita had me make a batch of Bloody Mary glass rim seasoning. After tasting it I knew instantly that I needed to use it on wings. For the sauce you make your pretty standard Buffalo wing sauce with the addition of Bloody Mary seasoning and mix.

If you prefer to add booze just put a splash or two of Vodka in the wing sauce. Or, if you prefer your wings ‘dry’, skip the sauce. The wings are absolutely divine seasoned with just the Bloody Mary seasoning mix, just add a few more pinches to the wings after they are cooked and toss.

Also try my Bloody Mary steaks.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Bloody Mary Wings

Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6 -8 Servings
Author Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Bloody Mary Seasoning below
  • Bloody Mary wing sauce below

For the Bloody Mary seasoning (makes enough for the wings with some leftover for rimming Bloody Mary glasses!)

  • 5 tablespoons kosher salt
  • 1 tablespoon ground celery seed
  • 1 tablespoon lemon pepper
  • 1 tablespoon sweet paprika

For the Bloody Mary wing sauce

Instructions

For the 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.

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