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Bloody Mary Chicken Wings

Prep Time:

3 hr marinating

Cook Time:

90 mins

Servings:

4-6

Flavors Used:

We’re taking classic chicken wings and turning up the flavor with Dan-O’s Outlaw Blackened Bloody Mary—these are Bloody Mary Chicken Wings. You get that savory, herby, peppery kick you love in a Bloody Mary, but baked up crispy in the oven (no smoker needed). Just crank the heat, coat ’em in Dan-O’s Outlaw Blackened Bloody Mary, and you’ve got wings that seriously pop.

Don’t skip the tips in this recipe; they’re the secret to wings that are crispy on the outside, juicy on the inside, and packed with flavor in every bite. And if you want something extra special for dipping, try Dan-O’s Dips Ranch.

Ingredients

4 tbsp Dan-O’s Outlaw Blackened Bloody Mary Seasoning
3 lbs chicken wings
3 cups Bloody Mary mix
1/4 cup pickle juice
1/4 cup soy sauce
1 tbsp baking powder (for crispier skin)

Preparation Instructions

Marinate the Wings: In a large bowl or zip-top bag, combine the Bloody Mary mix, pickle juice, and soy sauce. Add wings, toss to coat, and marinate about 3 hours in the fridge.
Dry the Wings: Remove wings from the marinade and pat very dry with paper towels. Let wings sit out on a rack (or paper towels) for about 20 minutes to dry out even more.
Add the Crisp Factor: Sprinkle wings with the baking powder and toss until evenly coated. Season generously with Dan-O’s Blackened Bloody Mary and hit it on all sides.
Bake: Preheat oven to 350°F. Set a wire rack over a baking sheet and arrange wings in a single layer on the rack. Bake on the top rack for 90 minutes, flipping once halfway through, until the skin is crisp and wings are ready to go!
Serve: Pull them out, let them rest for a couple minutes, serve hot and Yum Yum Get Ya Sum!