MISS MARY’S CHICKEN WINGS
If you thought Buffalo Chicken Wings were addictive, wait until you try them with Miss Mary’s Mix.
Buckle up, darlin.
These can be made numerous different ways, but check out the recipe and you’ll get the gist.
- 32 oz Bottle of Miss Mary’s Premium Bloody Mary Mix-Bold & Spicy + 2 additional cups of Miss Mary’s Mix
- 2 lbs of chicken wings (drummies or legs would work too!)
- Cooking spray
- Gallon zippered bag or dish for marinating
- OPTIONAL: Ranch or Blue Cheese are delicious for dipping
Marinate overnight, 5 minutes to prepare, 45 to bake.
INSTRUCTIONS – Let’s do this!
Split the wings at the joint to remove the tips. Then, put chicken in a gallon-sized freezer bag with an entire bottle of Miss Mary’s Bloody Mary Mix.
Let marinate overnight (or at least 6 hours).
Use cooking spray to prep a baking sheet or two. Then, remove chicken from marinade and place on baking sheet.
Cook wings at 425 degrees for 40 minutes or until internal temperature is 160.
Not into baked wings?
You could grill or smoke the chicken instead. Just make sure you check the temperature of the meat before serving.
In a saucepan, add the remaining Miss Mary’s Bloody Mary Mix and bring to a boil. Reduce heat and simmer for 20-25 minutes. This will reduce the sauce by half, making it thick and flavorful! When wings are done, brush them with the reduction and return to the oven for 5 minutes.
Serve with your favorite dipping sauces and plenty of napkins!