Bloody Mary Wings

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Ingredients

• Naked Chicken Wings

• Lane’s Blood Mary Rub

• Hoff & Pepper Dang Sauce

• House-made Cubano Blue Cheese

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Cook

1. We started by coating the wings in Dang Sauce and Blood Mary Rub and letting them marinate in the fridge for ~3 hours. 

2. The cook started on the Traeger at 225° for the first hour, then High (~430°) until the wings were crispy. The IT was ~190°+ when we pulled them.

3. These were finished with diced parsley and green onions, both carrying on the Bloody Mary theme.

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Tools

• Grill: Traeger Grills

• Board: The Bull’s Black Olive

• Knife: Messermeister Custom 8” Chef’s Knife 

• Thermometer: Thermoworks Thermapen ONE