Bloody Mary Chicken Wings

1. Add the V8, hot sauce, Worcestershire sauce, garlic, lemon juice, horseradish, and 1 tablespoon of seasoning to a bowl and whisk to combine.
2. Place the wings in a zip top bag and pour in the marinade. Allow them to refrigerate for at least 4 hours, up to overnight.
3. Remove the wings from the marinade and pat them dry. Sprinkle both sides with 2 tablespoons Bloody Mary seasoning.
4. Prepare your grill for indirect cooking. If using a kettle style grill center your coals in the middle and leave the outside as the cooler zone. For other types of charcoal grills bank your coals to one side of the grill and leave the other side cooler. For gas grills don’t ignite all of your burners. Let your grill heat to between 350-400 degrees. Make sure that your grates are clean.
5. Place the wings on the cooler side of the grill and close the lid. Allow them to grill for 20-30 minutes undisturbed.
6. Flip them, and allow them to grill for another 15 minutes, or until the skin is crispy and they are around 165-170 degrees.
7. Toss the wings in the sauce and place them back on the grill.
8. Let them cook until their internal temperature is around 180-185 degrees.
9. Toss them with the remaining sauce if desired.
10. To serve, plate them with your favorite bloody Mary garnishes such as olives, pickled vegetables, celery leaves, and celery sticks. 

Bloody Mary Buffalo Sauce

1. Add the V8 and garlic cloves to a saucepan over medium heat and bring to a simmer. Allow it to reduce slightly, about 5 minutes.
2. Stir in the hot sauce, Worcestershire, horseradish, and bloody Mary seasoning and let simmer another couple of minutes.
3. Remove from the heat. While stirring continuously stir in 1 cube of cold butter at a time until dissolved and emulsified.
4. Stir in the lemon juice.