With all the flavors of the famous cocktail, Bloody Mary Wings are coated in a flavor packed sauce with a little kick.
You know I’m all about the history of the things we eat and drink. While the Bloody Mary recipe isn’t the longest of stories, I do find it interesting that it has nothing to with Mary Queen of Scots like most might think.
In the 20’s, Fernand Petiot combined tomato juice and vodka. Voila. Yeah, that’s not the end of the story. Some dude at the bar said it reminded him of the Bucket of Blood club in Chicago and a girl names Mary that he met there. So, call it Bloody Mary!
The name stuck.
Petiot moved to the St Regis hotel and the managers there tried to change the name to the Red Snapper. It didn’t stick. But patrons did find it sort of bland and asked him to kick it up a bit. That’s when he added the black pepper, cayenne pepper, Worcestershire sauce, lemon, and Tabasco for a kick.
As with all things that are awesome, there are so many variations of this popular drink. There’s the Caesar which is popular in Canada and has tomato and clam juice. Latin America has the Michelada which is made with beer, spices, tomato juice, and lime. The Bloody Maria has tequila, Green Mary has green tomatoes and/or tomatillos. And the Peruvian Bloody Mary has pisco in it.
Here’s a list of a few other variations:
- Bloody Bull – beef bouillion with tomato juice
- Bloody Eight – uses V8 juice
- Bloody Geisha – has sake in it
- Bloody Pirate – uses dark rum
- Bloody Scotsman – has scotch
- Brown Mary – uses whiskey
- Ruddy Mary – uses gin
I’m sure there are many others, but I’m not going to list them all. You’ll just have to Google them to find one that you like. I love those over the top, garnished to the max ones that have like a cheeseburger, shrimp, or even an oyster shooter on top. Yes. A raw oyster in a shot glass as a garnish. Crazy!
But these wings aren’t the cocktail. They’re wings made with the flavors of the cocktail. They even have some tomato juice in the sauce to make it, well, a sauce. Without that it’s more of a paste. I mean, you could add more Tabasco, but that makes them spicier. Even if you use the green which is supposedly a little less hot that the original version.
I think the key to bloody Mary seasoning is the celery seed or celery salt or both. Some add pickle juice or caper juice to the cocktail. Why? Then there’s some that add infused vodkas to the drink. Then there’s those that put everything including the kitchen sink in this cocktail. With all those toppings it’s difficult to even taste the cocktail itself.
For this recipe, I contemplated adding some vodka to the sauce. I also contemplated marinating the wings in the sauce. However, every time I marinate wings and cook them in the air-fryer the skin does weird things. So, I was hesitant to marinate these wings. Which is why I opted for a Bloody Mary sauce to coat these wings after they cooked.
As an added bonus, I took some of the sauce and mixed it with some ranch dressing. Can I just say, that is AWESOME! The combination of those flavors make for a delicious dipping sauce for these wings. The ranch is nice and cool, the bloody Mary wings sauce is a bit spicy. They truly complement each other deliciously.
You can even see all the spices that are in the sauce. The celery seed, the paprika, garlic powder, pepper, etc. You can just see all the flavor in these wings and that they’re going to be something your game day guests will ask for all the time.
And that is one irresistible bowl of delicious wings for your college playoff watching. We’re currently watching Ohio State play Clemson right now. There’s been a lot of hollering at the television tonight already and it’s not even half time.
There has also been a lot of wing eating today, too. Between these bloody Mary wings, my lemon pepper wings, the Zebb’s wings, and a few others we’ve been chowing down on lots of wings for this game. But I think these are my new favorite. So much flavor and just the right amount of spice.
With all the flavors of the famous cocktail, Bloody Mary Wings are coated in a flavor packed sauce with a little kick. #OurFamilyTable
- 1 pound chicken wings, drumettes and wingette separated from the tip
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Tabasco
- 1 tablespoon prepared horseradish
- 2 teaspoons black pepper
- 2 teaspoons celery seed
- 2 teaspoons garlic powder
- 1 1/2 teaspoons celery salt, divided
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry mustard powder
- Place the drumettes and wingettes in the basket of your air-fryer. Sprinkle with 1/4 teaspoon celery salt. Bake at 350 F for 15 minutes.
- Flip, sprinkle with another 1/4 teaspoon celery salt, and bake an additional 15 minutes.
- Turn the wings over one more time, and cook for 5 to 7 minutes at 400 F.
- While the wings are cooking, combine the remaining ingredients in a mixing bowl.
- Once the wings are finished, toss them in the sauce and allow to cool to 5 minutes before serving with celery.
Amount Per Serving Calories 438Total Fat 31gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 104mgSodium 1156mgCarbohydrates 17gFiber 1gSugar 2gProtein 22g
Bloody Mary Recipes
- Bloody Maria Cocktail by Family Around the Table
- Bloody Mary Stuffed Celery by That Recipe
- Bloody Mary Wings by A Kitchen Hoor’s Adventures
- Wasabi Mary by Karen’s Kitchen Stories