Place wing pieces in a large bowl and toss with a few pinches of salt and 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 the Buffalo Wing Sauce Seasoning 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.)

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

ITEMS IN THIS RECIPE

Buffalo Wing Dry Sauce

87

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