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.





Also in Blog

New Mexico Thanksgiving
New Mexico Thanksgiving

November 21, 2018

New Mexico flavors are highlighted with almost every meal in the land of enchantment, a Thanksgiving feast is no exception! It is always nice to see a New Mexican tradition and local flourishes add zest to the traditional bird and trimmings. Perhaps the turkey will be seasoned with red chile, or the dressing—or even the cranberries—will be laced with green.

View full article →

Happy Halloween to all you ghosts and goblins out there! We hope you are feeling FESTIVE - and ready to PARTY! We have created recipes with Bloody Maria mix. A VAMPIRE inspired recipe with tequila, and a fun Halloween garnish Happy Haunting!!
Spooky Halloween Cocktails

October 31, 2018

Happy Halloween to all you ghosts and goblins out there! We hope you are feeling FESTIVE - and ready to PARTY! We have created a VAMPIRE inspired recipe with tequila, and a fun Halloween garnish Happy Haunting!!

View full article →

Spaghetti and meatballs with Bloody Maria.  How to spice up your spaghetti sauce.
Spaghetti & Meatballs

October 24, 2018

Spaghetti and meatballs is a favorite around my house, and Bloody Maria makes it better! Whenever I make this dish, I make a double or triple batch so that I can freeze the leftovers. It makes for a quick and easy weeknight meal and let me tell you, it’s pretty amazing.

View full article →