Chef Red for ATL: Bloody Mary Wings


Bloody Mary Wings

This week we have the Atlanta Falcons coming to Tampa for the final game of this season. When I think of the Falcons I always think of chicken.  This weekend is also the beginning of the New Year.  With this in mind I thought about a little hangover inspired chicken.  So this week I introduce my Bloody Mary Wings.  These are tasty and will sure cure a New Years Eve hangover. 


  • 15 chicken wing portions
  • Dry rub
  • Bloody Mary Sauce

Dry Rub

  • 2 tablespoons celery salt
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne pepper

Bloody Mary Sauce

  • 1 1/2 cups V-8 juice  
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons Tabasco Garlic Sauce
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1/2 cup mayonnaise


In a small bowl, mix together the rub ingredients. Sprinkle the dry rub over the chicken wings, coating them evenly. Prepare the grill for cooking over direct medium heat. Grill the wings, turning often, for 30 minutes, or until the wings are crispy and golden. Meanwhile, mix the sauce ingredients together and set aside. Transfer the wings to an aluminum-foil pan and pour the sauce over the wings, tossing to coat. Put the pan with the wings back on the grill. Cover the grill and cook for another 30 minutes, tossing the wings after 15 minutes to coat. If the pan goes dry, add a small amount of beer to keep it from burning. Remove the wings to a plate, and drizzle with the sauce if there is any left.

 *This recipe yields 4 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”



A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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