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Buttermilk Brined Garlicky Grilled Chicken Wings

Here's how you make Buttermilk Brined Garlicky Grilled Chicken Wings
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  • Servings: 6-8
  • Prep: 15m
  • Cook: 10-12m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • FOR GARLIC BUTTERMILK BRINE
  • 8 - 10 ounces hot sauce (Chili Garlic Hot Sauce, Cholula brand, preferred. Don't worry about the amount, they will not turn as you may think)
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup olive oil
  • 1 cup buttermilk
  • 12 garlic cloves, crushed (large cloves)
  • 1 tablespoon Dijon mustard
  • 2-3 teaspoons celery seed
  • FOR GARLIC RUB
  • 2 tablespoons dried chopped garlic (it is preferred to grind the dried garlic immediately before use rather than using granulated garlic, which can often be less flavorful. But, in a pinch granulated dried garlic is fine too.)
  • 1 tablespoon garlic salt
  • 1 tablespoon dried parsley
  • 1 tablespoon celery seed
  • 1 teaspoon cayenne pepper (use more or less to your personal taste)
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon turbinado sugar
  • 4 pounds chicken wings (segmented and tips discarded)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large non-reactive bowl, whisk all brine ingredients and evenly mix through. Whisk vigorously for one minute.

  • Step 2: Add the wings to the bowl and fold into the buttermilk brine you’ve just created. Cover tightly and refrigerate for at least 8 hours up to 48 hours. .

  • Step 3: Combine the garlic rub ingredients in a spice grinder or coffee mill and grind until the chopped garlic is ground to a fine texture. If using granulated garlic powder, you can skip the spice grinder direction. Keep in an airtight container in the refrigerator until ready for use.

  • Step 4: 30 minutes before grilling, remove the wings from the brine and transfer them to a wire rack on top of a sheet pan to drain (or you can place the wings in a colander with an additional bowl under it to catch brine). Discard the brine.

  • Step 5: Prepare the grill for direct grilling at 400°F.

  • Step 6: Place the wings in the direct grilling zone and cook, turning occasionally, until the skin is crisp and golden brown and cooked. About 3-5 minutes before they are completely cooked. Remove wings to a large bowl and sprinkle the garlic rub all over wings, and return them back to the grill to cook an additional 3-5 until blistered and internal temperature 165°F.

  • Note: These wings are particularly good when grilled over a wood fire/charcoal grill. You may want to grill some spring onions alongside for a little color and complementary flavors.

We hope you enjoy this recipe!

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