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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.
The 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.
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.
Bloody Mary Wings
- 3-4 pounds chicken wings flats and drumettes
- 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 wings
- Place wings in a large resealable baggie or container.
- Add the oil and Bloody Mary seasoning, to taste. Seal and toss to coat.
- Refrigerate for 1-4 hours.
- Toss wings with sauce before serving.
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.
Nutritional values are approximate.