The Dish | Bloody Mary Chicken Wings

Nothing says Superbowl Sunday like Bloody Mary’s and wings!  This recipe combines two classics.  It is easy to double and or triple and can be served at room temperature.


  • 15 whole chicken wings
  • Aluminum pan to place on grill (casserole size)


  • 2 Tbs celery salt
  • 1 Tbs chili powder
  • 1 tsp black pepper
  • 1 tsp granulated onion
  • 1 tsp granulated garlic
  • 1/2 tsp cayenne pepper


  • 1 1/2 cups tomato juice
  • 3 Tbs Worcestershire sauce
  • 3 Tbs Tabasco sauce
  • 1 lemon juiced
  • 1 tsp salt
  • 1 tsp Horseradish sauce


  • In a small bowl, mix together all rub ingredients. Sprinkle over chicken wings and cover them completely. I like to do this an hour before I grill them.
  • Grill the wings (straight on the grill — not on the aluminum pan) on medium heat for 25-30 minutes until they are crisp and golden brown.
  • While wings are on the grill mix all the sauce ingredients. 
  • When wings are crispy and brown transfer to your aluminum pan, pour the sauce over the wings tossing to coat. 
  • Put the pan on the grill and cook another 25 minutes with grill top closed, tossing after 10 minutes. 
  • If the pan goes dry add a small amount of beer to keep them from burning. 
  • Serve with celery sticks or any other Bloody Mary add-ons!

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