Slap Ya Mama Wings


1 1/2 pounds chicken wings

2 cups buttermilk (adjust to cover the wings)

32 oz Slap Ya Mama bloody mary mix

2 bulbs garlic


black pepper

1/4-1/3 cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon dijon mustard

1 egg

1 egg yolk

1/2 cup olive oil

1/2 cup vegetable oil

1/8 cup (more or less to taste) Slap Ya Mama wing sauce

parsley, for garnish (optional)


  1. in a bowl, combine the buttermilk and bloody mary mix. add the wings and be sure to cover completely: refrigerate for up to 48 hours, covered.

  2. Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil, place a greased wire rack on top, set aside.

  3. Remove the chicken from the buttermilk, let the excess drip off and the chicken come to room temperature. Lay the chicken out on the wire rack, spaced evenly. Bake for 15 minutes; or until the internal temp is 165 degrees F.


to roast the garlic:

  1. Remove the excess paper skin layer from each bulb and cut the tops off to expose the cloves. Drizzle in olive oil, season with salt and pepper and wrap tightly in aluminum foil.

  2. Place into a cast iron skillet or on a baking sheet and bake for 45 minutes to an hour. Remove and let cool.

to make the aioli:

  1. In a blender; add the roasted garlic, lemon juice, and mustard. stir and let sit for 10 minutes.

  2. add 1 egg and 1 egg yolk. turn on the blender and SLOWLY drizzle in 1/2 cup olive oil and 1/2 cup vegetable oil. continue blending until fully emulsified.

  3. Stir in 1/4 cup (or more) of slap ya mama wing sauce. Season to taste with salt and black pepper. Serve garnished with parsley.

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