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Wingin’ It: Bills at Dolphins, Bloody Skarey

A Buffalo twist on a cocktail classic

Where there’s football, there’s food. There are many great options in the category of “traditional fare” but you might be in the mood for something different. Wingin’ It has you covered with a different Buffalo sauce-inspired recipe every week of the Buffalo Bills’ season. Get ready to win big in your kitchen as the Bills get ready for the Miami Dolphins in our first ever 21-and-over recipe.

Bloody Skarey cropped

Longtime readers likely remember that each week we’d choose an iconic dish from the opponent’s city. After two seasons that well has started to run dry so we’re going a little more free-form this year. When possible, we’ll still use a little inspiration from the opponent’s city.

I have precisely zero idea if the Bloody Mary is popular in Miami, but it’s a city renowned for its night life so...booze. “But Skare, hot sauce is already in a Bloody Mary—you’re not being very creative with this one.” [Cackling ensues.] Right, but to make it WING sauce I needed to make sure there was butter in this one. Enter the Bloody Skarey!

Bloody Skarey

Serves: A lot, drink responsibly
Active Time: 15 minutes
Total Time: 20 minutes


12 tsp garlic power
12 tsp onion powder
12 cup hot sauce
1 Tbsp prepared horseradish*
A couple splashes of Worcestershire sauce*
1 tsp salt*
12 tsp black pepper
1 tsp lemon juice
2 Tbsp unsalted butter

8 oz V8**
4 oz vodka
Garnish and side snacks (see pictures for ideas)



  1. Add garlic and onion powder to a medium saucepan; heat on MED for 1 min.
  2. Add hot sauce, horseradish and Worcestershire sauce; continuously stir 2 min.
  3. Reduce heat to LOW and add the rest of the sauce ingredients, stirring occasionally, about 8 min.
  4. Remove from heat and allow sauce to come to near room temperature.


  1. Place 1 tsp prepared sauce (or more) in a shaker with the V8; shake vigorously.***
  2. Add vodka and ice to shaker and shake again.
  3. Pour over ice in your favorite glass (see below on adding salt to the rim); garnish.

Wingin’ It Tips

  • *These ingredients can drastically change the taste. It’s not a bad idea to start the sauce and add a little of each, tasting periodically and adjusting. Or go for it and just toss it all in.
  • **V8 because it’s a type of motor and that makes this a Devin Singletary reference. Also, if you really want some heat, sub in V8 Spicy Hot.
  • ***Because of the butter in the sauce, you don’t want to add ice to the shaker first like you usually would. Once it’s blended into the vegetable juice it’s no longer a worry and you can chill appropriately. Speaking of the sauce, you can also increase the heat by adding more than 1 tsp. Don’t worry, there’s plenty of extra for this recipe. The above will give you one tall cocktail or about two smaller ones like picture.

BONUS thing! How to salt the rim of a glass

Bloody Skarey single

First off, I know it’s been two bonuses in a row. Don’t get used to it. I may not have one every week. For this week I didn’t want a step that said simply “salt the rim” for a couple reasons. Not everyone likes doing this. Not everyone knows how to do this. If you choose to do it, prep your glass(es) ahead of time and set aside.

To salt a rim all you need is a damp paper towel and salt spread out on a plate. You can get as fancy as you like with this. I used celery salt. Feel free to use your favorite. I don’t recommend it for a Bloody Skarey, but the technique is the same for sugar for sweet drinks.

  • To get a thin line of salt just place the paper towel on the counter and press the rim onto the towel. Then press the rim onto the salt.
  • To get a thicker line like the pictures, pinch the towel over the rim so it’s touching both sides and wipe it around the entire rim. Roll the sides of the glass over the salt, THEN press the rim down on the salt like above.