Savory Buffalo Wings: A Game-Changing Recipe
The Secret to Juicy Wings
Marinating chicken wings in buttermilk is a clever trick to ensure they stay moist and flavorful while cooking. By combining buttermilk with garlic powder and hot sauce, you’ll create a mouthwatering blend that sets the tone for a delicious meal.
Preparation is Key
To start, mix 1 cup of hot sauce, 1/2 cup of buttermilk, and 1/2 teaspoon of garlic powder in a large resealable plastic bag. Add 3 pounds of chicken wings, separated into 2 pieces and wing tips discarded, to the bag. Seal it, pressing out any excess air, and turn the bag to coat the wings evenly. Refrigerate for at least 2 hours or up to 12 hours, turning occasionally.
Grilling to Perfection
Heat an outdoor grill to medium-high heat (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off, and discard the marinade. Place the wings on the grate in a single layer, ensuring they’re not touching. Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 25 minutes total.
Finishing Touches
While the wings are almost ready, combine the remaining 1/2 cup hot sauce and 4 tablespoons of melted butter in a large bowl. Add the cooked wings to the bowl and toss to coat. Serve immediately with blue cheese dressing and celery sticks, if desired.
Tips and Variations
For an oven-baked alternative, try our Easy Baked Buffalo Wings recipe. The spiciness of these wings will depend on your choice of hot sauce. We recommend using mild to medium hot sauce from brands like Frank’s RedHot or Crystal, but feel free to experiment with hotter options.
Yield and Difficulty
This recipe yields 6 to 8 servings as a starter and is considered easy. Total preparation and cooking time is approximately 2 hours and 35 minutes, with 35 minutes of active cooking time.
Ingredients
- 1 1/2 cups (12 ounces) mild to medium hot sauce
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 3 pounds chicken wings, separated into 2 pieces and wing tips discarded
- Vegetable oil, for oiling the grill
- 4 tablespoons unsalted butter (1/2 stick), melted
- Blue cheese dressing, for serving (optional)
- Celery sticks, for serving (optional)
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