Bloody Mary Chicken Wings

Name: Bloody Mary Chicken Wings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: Bloody Mary Rub; 1/2 cup One-Legged Chicken Buffalo Sauce; 1 tbsp olive oil; 2 cups of Bloody Mary drink mix; 2 tbsp Worcestershire sauce; 2 limes zested and juiced; 12 wings; 2 tbsp corn starch; 1/4 cup water

By Ryan Lane

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Looking for a delicious twist on classic chicken wings? Give these Bloody Mary Wings a try! This recipe features juicy wings coated in a flavorful mix of Lane's Bloody Mary Rub and Bloody Mary drink mix. Enjoy these finger-licking wings as a crowd-pleasing appetizer or main course, and remember to cook to your personal preference and keep experimenting in the kitchen!

Bloody Mary Chicken Wings

Rated 4.1 stars by 15 users

Cuisine

American

Servings

6

Prep Time

15 minutes

Cook Time

1 hour

We got this recipe from our good friends over at RecTeq.

Ingredients

Bloody Mary Rub
1/2 cup One-Legged Chicken Buffalo Sauce
1 tbsp olive oil
2 cups of Bloody Mary drink mix
2 tbsp Worcestershire sauce
2 limes zested and juiced
12 wings
2 tbsp corn starch
1/4 cup water

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Directions

In a bowl add olive oil, wings, and mix well. Season wings with our Bloody Mary rub and mix well.
Place wings on the smoker/grill/oven at 400 for 45 min to an hour. Until the internal temp of the wings reach 190.

Wing Sauce

In a skillet add bloody mary drink mix, one legged chicken sauce, Worcestershire, lime zest, and lime juice simmer low for about 15 minutes. Don't let it burn on the bottom.
After 15 minutes add in corn starch and water. continue to simmer for another 5 to 10 minutes.
Once the wings reach 190 pull and toss in the Bloody mary wing sauce and place back on the grill for 10 minutes to set the sauce.
Pull and enjoy
**Optional: dip wings in our Sorta White sauce or Ranch

Recipe Note

You always want the internal temperature of dark meat to be higher than white meat. Our preference is to finish wings around 195 to 200. Finishing wings at a higher temperature will crisp up the skin and give you fall off the bone tenderness.
You can also finish wings around 185, but we don't recommend finishing wings any lower than that. Dark meat can be tougher if finished between 165 and 180.
Always cook to your preference and remember Keep Experimenting!