Chicken Wing Recipes With Buttermilk
Ain't nothing like a classic wing with an amazing spice rub. And this is just that. Buttermilk brined smoked chicken wings with a spice-rubbed kick.
Are spicy, golden brown chicken wings – packed with flavor and grilled to perfection! These wings are so easy to make and perfect for game day!
When it comes to chicken wing recipes, we love everything from sticky and sweet to spicy and hot, deep fried, air fried or crispy smoked chicken wings! It’s really a guilty indulgence that we can come back to over and over!
Buttermilk Southwestern Chicken Wings
I decided to make smoked chicken wings for a football party the other day and I set out to jazz up some buttermilk-marinated chicken at a friend’s house while we waited to see who was making it to the next playoff game. Well, no one really cared who was even playing in the game once I pulled these wings off the grill. They were that freaking good.
Pat the wings dry and set them aside. Whisk together the seasonings. Add ½ the seasonings into the buttermilk, then add in hot sauce, pickle juice, and lime juice.
Place the chicken into a container or Ziplock bag and add the buttermilk mix. Let that sit for 6-8 hours in the fridge.
Crunchy Buttermilk And Rosemary Chicken Wings
When you’re ready to cook, prep the grill, and remove the chicken from the brine. Sprinkle ¼ of the remaining seasoning over the chicken.
Place the chicken on the grill, cover, and cook for 10-12 minutes. Flip and cook for another 7-10 minutes, moving the wings as needed.
Once the wings are cooked, remove them from the grill and place them in a bowl. Add the remaining seasoning and hot sauce, then toss to coat. Serve with ranch or blue cheese.
Buttermilk Crispy Baked Buffalo Wings
Because wings are small, they don’t take long at all to cook! I cook them for an initial 10-12 minutes, flip and rotate them around the grill, then cook them for another 7-10 minutes.
Why? The acidity in buttermilk breaks down the skin and the meat for a more tender texture and a crispier crust. This breakdown also allows the seasonings to work their way further into the meat so there is flavor all the way throughout!
For these wings, I turned a traditional gas grill into the perfect smoker by making a smoke box out of aluminum foil. To build a smoker packet, I laid down a piece of aluminum foil and placed a handful of dry chips in the center. I wrapped it, much like you would a burrito, folded the edges over, and pinched the ends shut, leaving a pocket where the air/smoke could escape.
Buttermilk Brined Grilled Chicken Wings
After that, I tossed that baby on the grill and let it sit for 20 minutes! Now don’t tell me a gas grill can’t smoke. For more information on how to use a gas grill with wood chips, check out my full article with more in-depth info.
I love to serve these grilled wings as part of an appetizer spread for parties! Here are a few of my favorites:
These chicken wings are definitely best right away…and I would be shocked if you had leftovers. BUT, if you do, they will last in an airtight container in the fridge for 3 days or in the freezer for up to 3 months.
Buttermilk Fried Chicken Recipe
If you’ve tried these buttermilk brined smoked wings or any other recipe onplease don’t forget torate the recipeand let me know where you found it in the comments below.
It’s important to temp the chicken off the heat of the grill for an accurate reading. I use an instant read thermometer, like a Thermopen to temp all of my meat for an accurate reading.
These keep for 3 days stored in an airtight container in the fridge. Eat cold, or reheat in the oven on 325 for 15-20 minutes.
Hot Honey Buttermilk Wings
Serving: 1 g | Calories: 649 kcal | Carbohydrates: 16 g | Protein: 49 g | Fat: 44 g | Saturated Fat: 13 g | Cholesterol: 192 mg | Sodium: 2044 mg | Potassium: 898 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 5887 IU | Vitamin C: 21 mg | Calcium: 263 mg | Iron: 6 mg
Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.
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