Grilled Bloody Maria Wings

January 05, 2016

Grilled Bloody Maria Wings

Brine:

1 cup brining or kosher salt dissolved in water covering chicken

 

Marinade:

2 lbs chicken wings and drumsticks with or without skin

1 32 oz. jar of Bloody Maria Mix

4 Tablespoons Agave Nectar 

4 cloves garlic

1 bunch cilantro (cut off stems)

4-5 green onion sprigs

2 Tablespoons melted butter

 

Instructions:

  • Brine chicken with or without skin overnight up to 24 hours refrigerated then rinse in cold water before marinating
  • Combine marinade ingredients in a blender and blend until smooth
  • Pour over wings in a large bowl and cover while coating completely
  • Marinate covered in bowl or in large ziploc bag overnight to 24 hours
  • Remove from marinade and grill on an oiled grate on medium heat until internal temp of 165 degrees F.





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