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.

4 servings

Prep: 20 min.
Cook: 30 min.



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.

Savory Spice Test Kitchen



Recipe Reviews


Customer Reviews ( Add a Review )

5 stars 2/10/17 jstreck1315
This is a great recipe. The wings turned out much better than anything I've had a restaurant. I only let my wings sit in the buttermilk for a couple hours and that seemed sufficient. I ran out of seasoning (I will be getting more) so I only put one Tbsp on the wings after taking them off the grill, but that was plenty of spice for my wife and me. So the amount of seasoning is definitely something a person would want to watch depending on the desired spiciness. This is a delicious and cheap recipe that will become a regular at my house from now on.