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Test Kitchen Approved

Buttermilk & Buffalo Glazed Wings

Recipe By Savory Spice Test Kitchen


4 to 6 servings

Prep Time

20 Minutes

Cooking Time

30 Minutes

Recipe By Savory Spice Test Kitchen

The buttermilk marinade makes all the difference in this recipe to end up with a tender and succulent wing. Our Buffalo Wing Dry Sauce simply dissolves into a tangy glazed sauce that coats the wings.

Serving Suggestions

Serve with a side of our Buffalo Bleu Dip & Dressing.


12 to 14 chicken wing pieces

1/2 cup buttermilk

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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  • Buffalo Wing Dry Sauce

    The history of the origin of buffalo sauce is frequently disputed, but its tangy flavor and the fact that it is entrenched in Americana is undeniab...

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Place wing pieces in a large bowl and toss with a few pinches of salt & pepper to season. Add buttermilk and toss until wings are fully coated. Cover and refrigerate to let chicken marinate for 2 to 24 hours.

Preheat grill to medium-high. Remove chicken from refrigerator and place in a colander to drain excess buttermilk. (Do not pat the chicken dry; you want to keep a layer of buttermilk on the wings.) Place wings in a large bowl and toss with 2 Tbsp. of Buffalo Wing Dry Sauce to fully coat. Grill for 20 to 30 min. or until wings reach at least 165 degrees on a meat thermometer. Check wings regularly to ensure even charring. If wings are charring too quickly, turn heat down to medium or medium-low to finish cooking.

Place cooked wings in a large bowl and toss with remaining 2 Tbsp. seasoning until wings are evenly coating. Let rest for 10 minutes and serve warm. (The wings will look dry rub coated and not glazed, but during the resting period the spice will dissolve to produce a glazed finish.)