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.

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.

Bloody Mary Wings

The idea for Bloody Mary wings hit me after making 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.

Bloody Mary Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6

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 ground celery seed
  • 1 tablespoon lemon pepper
  • 1 tablespoon sweet paprika

For the Bloody Mary wing sauce

  • 1/3 cup your favorite hot sauce I used Frank's RedHot
  • 1/3 cup your favorite Bloody Mary mix
  • 1/2 cup unsalted butter
  • 2 tablespoons white vinegar
  • 3-4 dashes Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder

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.

Adobo Buffalo Wings

Nothing makes me happier than discovering a wing sauce that can be used on much more than ‘just’ wings. The sauce on these adobo Buffalo wings packs some mild heat, just enough and just right. There’s a little sweetness, a little smokiness, and my favorite, a hint of soy sauce. Each bite is a wonderful combination of flavors.

Abodo Buffalo wings

The sauce on these adobo Buffalo wings is thick, thick enough for sticking to smoked or grill ribs, chicken, burgers… you name it. I’d definitely recommend doubling the sauce.

For a little more kick add more adobo, cayenne or red chili flakes. You can also substitute hot sauce for the Buffalo wing sauce, but the Buffalo sauce does add that nice traditional wing flavor.

Adobo Buffalo Wings

Prep Time4 hrs
Cook Time45 mins
Course: Appetizer
Servings: 6 servings

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

For the marinade

  • 1 1/2 cups soy sauce
  • 1 cup apple cider vinegar
  • 2 tablespoons garlic minced
  • 2 bay leaves
  • 2 teaspoons freshly ground black pepper

For the glaze (if tossing the wings with the glaze you may want to thin it somewhat with a little water so the glaze doesn't end up too thick)

  • 2 teaspoons olive oil
  • 2 tablespoons minced garlic
  • 2 bay leaves
  • 2 teaspoons peppercorns
  • 2 cups soy sauce
  • 1 1/2 cups apple cider vinegar
  • 1 cup brown sugar
  • 4 teaspoons ketchup
  • 4 teaspoons honey
  • 2 teaspoons cayenne
  • 2 teaspoons dried red chili flakes
  • 2 teaspoons Worcestershire
  • 6 chipotle peppers in Adobo sauce along with some of the Adobo sauce lightly chopped
  • kosher salt to taste
  • 1/2 cup cornstarch
  • 1 cup water

Instructions

For the glaze

  • Combine all ingredients except for the cornstarch in a large sauce pan over medium-high heat. Bring to a boil then reduce to a simmer and continue simmering, stirring, for 15-20 minutes.
  • Add salt to taste.
  • Combine the cornstarch with water. Slowly whisk into the glaze.
  • Remove from heat and let cool slightly before pouring thru a whisk.
  • Keep warm over low heat until ready to use. If too thick stir in a little (very little!) water a time to get the desired consistency.

Fried Chicken Wing Dredge

This is my go-to dredge when making fried chicken wings. It’s not too thick, so the wings don’t end up like Grandma’s fried chicken. It’s light enough to add a bit of crunch. It’s flavored just right so as to not over-power whichever sauce or seasoning I add in the end. Nothing fancy, but it does the job and it does it well. I make a huge batch and keep it on hand.

Fried Chicken Wing Dredge

Ingredients

  • 1/4 teaspoon seasoned salt or to taste
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika

Instructions

  • Combine all ingredients. Store in an air-tight container.
  • To use, rinse your wings and pat dry. Place into a bowl or pie plate.
  • Sprinkle with coating as desired. Less is more here, so don't go crazy with it. Toss or roll to coat.
  • Transfer to the refrigerator for 30 minutes.
  • Sprinkle again with a small amount of coating. Again toss or roll to coat.
  • Return to the fridge for 30 minutes.
  • To fry, bring a few inches of oil to 350 F. Fry wings 9-12 minutes or until done, turning as they cook. Remove to a wire rack or paper towel-lined plate to drain.
  • Sauce or season as desired and serve.

Fire-Eater Rub and Seasoning

Fire-eater rub and seasoning is by far my favorite kicked-up rub and all-purpose seasoning. It has the wonderful flavor of celery seed. I am a little heavy-handed with the celery seed. Don’t be afraid to cut back on it a bit if you’re not quite the celery seed enthusiast that I am. And it has a fantastic bit of heat. A good amount of heat actually. Hence the name.

Fire-Eater Rub and Seasoning

Servings: 4 tablespoons

Ingredients

  • 1 tablespoon sweet paprika
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery seed

Notes

Makes enough for 4 pounds of wings. 

Fire-Eater rub and seasoning is a must-have for your pantry. I always have a big batch on hand.

Backyard BBQ Wings

These Backyard BBQ wings bring back memories. Memories of years ago, as a kid, enjoying those classic neighborhood grill-outs. The dads gathered around charcoal grills, the moms chatting away in a circle of lawn chairs. You’d find mostly grilled chicken and burgers. The chicken would be heavily brushed in BBQ sauce. Like these wings. Same great flavors as back then, but on delicious wings instead.

Backyard BBQ Wings

There’s nothing I would change about Backyard BBQ wings. They’re easy to make. They come out juicy, tender and delicious. And they remind me of that grilled chicken from long ago.

Backyard BBQ Wings

Prep Time30 mins
Cook Time45 mins
Course: Appetizer
Cuisine: American
Servings: 6 servings

Ingredients

Instructions