Buttermilk Southwestern Chicken Wings
Tangy buttermilk-marinated chicken drumettes are spiced with Southwestern chili and smoked paprika for crisp, flavorful wings.
Servings: 12 servings
Ingredients
- 2 cups buttermilk
- 1/4 cup cilantro minced
- 1 lime zested and juiced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon Frank's RedHot
- 2 teaspoons smoked paprika
- 2 teaspoons chipotle chile powder
- 1 teaspoon ground cumin
- 12 chicken drumettes
- blue cheese dressing optional, for serving
Instructions
- In a medium mixing bowl whisk together the buttermilk, minced cilantro, lime zest and juice, minced garlic, chili powder, Frank's RedHot, smoked paprika, chipotle chile powder, and ground cumin until evenly combined.
- Place the chicken drumettes into a 1-gallon zip-top bag and pour in the buttermilk marinade.
- Seal the bag, press out excess air, and massage the bag so each piece is coated with the marinade.
- Put the sealed bag zip-side up in a small casserole dish to catch any leaks and refrigerate for at least 4 hours or ideally overnight.
- When ready to cook, preheat your grill to medium heat.
- Remove the drumettes from the marinade and shake off excess; discard the marinade. Grill the drumettes over medium heat for about 8–12 minutes, turning occasionally, until the outside is crisp and the internal temperature reaches 165°F (74°C).
- Transfer to a platter and serve hot with blue cheese dressing on the side if desired.
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- 1-gallon zip-top bag
- small casserole dish or rimmed baking sheet
- Grill or Grill Pan
- Tongs
Notes
- Marinate overnight for best flavor and tenderness.
- Use a casserole dish under the bag to catch leaks while refrigerating.
- Cook until internal temperature reaches 165°F (74°C).
- Shake off excess marinade before grilling to avoid flare-ups.