Ingredients (8)
- 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)
- Calories554
- Fat42.14g
- Saturated fat14.47g
- Trans fat0.5g
- Carbs2.16g
- Fiber0.19g
- Sugar1.7g
- Protein40.82g
- Cholesterol272.81mg
- Sodium1729.05mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Marinating these Buffalo wings in buttermilk makes them extra juicy and impossible to dry out while cooking. Just mix together buttermilk, garlic powder, and hot sauce, then toss in the wings and let them soak. When you’re ready to grill, throw the wings on the barbecue, and when they’re done, coat them with a buttery, spicy sauce. Eat them plain or dipped in Blue Cheese Dressing. We also recommend pairing with a strong cocktail like our Long Island Iced Tea recipe. For an oven-baked alternative, get our Easy Baked Buffalo Wings recipe.
What to buy: The spiciness of these wings will depend on your choice of hot sauce. We prefer the mild to medium spiciness from brands like Frank’s RedHot or Crystal, but feel free to use something hotter if you prefer.
-
What to buy
Frank's RedHot Original Buffalo Wings Sauce, $14.99 on Amazon
If you're a fan of Frank's and plan to go through a lot of wings, maybe you should invest in a gallon jug of the classic hot sauce.
See It ›
Tips for Wings and Chicken
Instructions
- 1Place 1 cup of the hot sauce, the buttermilk, and garlic powder in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
- 2Heat an outdoor grill to medium high (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 so they’re not touching (if needed, cook them in batches). 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.
- 3When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large bowl and set aside. Add the cooked wings to the bowl and toss to coat. Serve immediately with blue cheese dressing and celery sticks, if desired.
Recommended from Chowhound
Guides
How to Stick to Healthy Eating Resolutions for the New Year
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...
Guides
5 Plant-Based Swaps for the Carbs You Crave
by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...
Guides
13 Easy Ingredient Swaps for Healthier Cooking
by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...