Blazin Buttermilk Wings
Get ready to ignite your taste buds with Blazin Buttermilk Wings—an irresistible blend of crispy, golden perfection and fiery flavor. These wings are marinated in tangy buttermilk infused with hot sauce and savory spices, ensuring maximum tenderness and bold taste in every bite. Coated in a spiced flour mixture for a satisfying crunch, they can be fried to golden crispiness or baked to perfection for a lighter option. The highlight? A rich butter glaze crafted from hot sauce and honey that delivers the perfect balance of heat and sweetness. Ideal for game day or casual gatherings, these wings are best served fresh with dipping sauces like ranch or blue cheese and a side of crisp celery sticks. Treat your guests to these flavor-packed wings, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 lbs Chicken wings
- 2 cups Buttermilk
- 2 tbsp Hot sauce (for marinade)
- 2 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Cayenne pepper
- 1 tsp Black pepper
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 4 cups Oil (for frying, if applicable)
- 4 tbsp Unsalted butter
- 0.5 cups Hot sauce (for glaze)
- 2 tbsp Honey
Instructions
Rinse and pat dry the chicken wings. If needed, separate drumettes and flats and discard the wing tips.
In a large bowl, whisk together buttermilk, 2 tbsp hot sauce, 1 tsp salt, 1 tsp garlic powder, and 1/2 tsp black pepper. Add the chicken wings to the marinade, ensuring they're fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
When ready to cook, drain the wings from the marinade and allow them to sit at room temperature for 20 minutes.
In a shallow dish, mix together flour, cornstarch, 1 tsp salt, 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1/2 tsp black pepper.
Dredge each wing in the flour mixture, ensuring it's evenly coated and shaking off any excess flour. Place the wings on a rack or baking sheet to allow the coating to set for 10 minutes.
If frying: Heat oil in a large, heavy-bottomed pot to 375°F (190°C). Fry the wings in batches, about 6-7 minutes each, until golden brown and cooked through. Drain on paper towels.
If baking: Preheat the oven to 425°F (220°C). Place the wings on a wire rack set over a baking sheet and lightly spray them with cooking oil. Bake for 20-25 minutes, flipping halfway through, until crispy and cooked through.
While the wings are cooking, prepare the glaze by melting the butter in a small saucepan over medium heat. Stir in 1/2 cup hot sauce and 2 tbsp honey. Mix until well combined and heated through.
Toss the cooked wings in the hot glaze until evenly coated. Serve immediately with your favorite dipping sauces and celery sticks on the side.
Nutrition Facts
Calories |
12397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1195.9 g | 1533% | |
| Saturated Fat | 216.8 g | 1084% | |
| Polyunsaturated Fat | 52.1 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 12298 mg | 535% | |
| Total Carbohydrate | 289.6 g | 105% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 61.1 g | ||
| Protein | 212.2 g | 424% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 839 mg | 65% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
