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Bloody Mary Buffalo Chicken using the Vortex

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 pieces
Author Mike


  • 8 bone-in skin-on chicken thighs (or your preferred cuts)
  • Vegetable oil
  • Fried chicken mix below
  • Bloody Mary Seasoning below
  • Bloody Mary Buffalo sauce below

For the fried chicken mix

  • 1 1/2 cup all purpose flour
  • 3 teaspoons celery salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika you can use smoked paprika for more grilled-like flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon baking soda
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon kosher salt
  • Bloody Mary seasoning see below, to taste

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

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

For the Bloody Mary Buffalo sauce


  • Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the coals are all lit and starting to ash over.
  • Rinse the chicken and pat dry.
  • Place the fried chicken mix into a large baggie.
  • Lightly brush the chicken with vegetable oil.
  • Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
  • Transfer chicken to the grill along the edges, skin-side up.
  • Cover and cook for 45 minutes, turning the lid 90 degrees every 15 minutes.
  • After 45 minutes lightly brush the chicken with the Buffalo sauce. Don't be shy. Note: If you are using pieces other than split chicken breasts, you'll want to rotate the pieces at this time.
  • Cover and cook another 15 minutes or until the chicken hits 160 F. Fee free to brush with more Buffalo sauce, to taste.
  • Remove and let rest and come to 165 F before serving.