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)
Nutritional Information
- 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
Tip
How to Store Wings
For wings, follow the same rules as any other type of poultry. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) to prevent its juices from leaking. Raw chicken can last for up to three days in the refrigerator.
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Next: How to Freeze Wings
Tip
How to Freeze Wings
Thanks to being predominantly bone, frozen chicken wings have a particularly long shelf life. If stored properly, most can last up to nine months in the freezer. Fill a freezer bag halfway with chicken wings and rest the bag sideways to avoid the wings from touching. Once the wings are frozen, you can then turn the bag upright for optimal freezer storage space.
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Next: How to Store Chicken
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store Wings
Marinating these 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.
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.
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.
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