Blazin Buttermilk Wings Recipes
BAKED BLAZING HOT WINGS
This blazing hot wing recipe is an alternative to deep-fried wings. They are baked instead of fried and stay juicy rather than crisp. I started making these about 5 years ago and they were an instant hit. I am always asked to bring the wings for all the parties we are invited to now.
Provided by Jim M
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h10m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange frozen chicken wings in a single layer in a shallow baking dish.
- Bake in the preheated oven for 25 minutes, then flip wings. Continue baking until the skin is crispy and meat is no longer pink at the bone, about 20 minutes more.
- Meanwhile, cook and stir hot sauce, butter, and vinegar in a saucepan over medium heat until butter is melted, about 5 minutes. Add flour; whisk until sauce is smooth. Continue cooking until sauce is thickened, about 5 minutes more.
- Drain grease from chickens wings and let stand for 5 minutes. Transfer chicken to a large bowl and add sauce. Toss to coat.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 0.9 g, Cholesterol 48 mg, Fat 13.6 g, Fiber 0.1 g, Protein 10.4 g, SaturatedFat 6 g, Sodium 863 mg, Sugar 0.4 g
BLAZIN' BUTTERMILK WINGS
Tasty Chicken Wings!
Provided by drtacks37
Categories Appetizers
Time 4h30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate at least 3 to 4 hours, preferably overnight. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Grill 12 to 18 minutes, turning occasionally, ending with skin-side down. Serve with ranch dressing, celery sticks, and cucumber slices. INDOOR: Prepare wings as directed. Preheat broiler. Place wings on foil lined baking sheet or broiling pan. Broil 15 to 20 minutes turning occasionally or until cooked.
Nutrition Facts : Calories 1114 calories, Fat 73.956025 g, Carbohydrate 16.566775 g, Cholesterol 354.76 mg, Fiber 0.912749997079372 g, Protein 91.045 g, SaturatedFat 21.465465 g, ServingSize 1 1 Serving (820g), Sodium 1561.0125 mg, Sugar 15.6540250029206 g, TransFat 8.02190000000001 g
BLAZIN' BUTTERMILK WINGS
Steps:
- In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate at least 3 to 4 hours, preferably overnight.
- Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Grill 12 to 18 minutes, turning occasionally, ending with skin-side down.
- Serve with ranch dressing, celery sticks, and cucumber slices.
- INDOOR: Prepare wings as directed. Preheat broiler. Place wings on foil lined baking sheet or broiling pan. Broil 15 to 20 minutes turning occasionally or until cooked.
BUTTERMILK FRIED CHICKEN WINGS
My take on classic Southern fried chicken wings.
Provided by Dav3d
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h50m
Yield 16
Number Of Ingredients 20
Steps:
- Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
- Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.
- Let wings sit for 10 to 15 minutes.
- Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 17.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 3.2 g, Sodium 1255 mg, Sugar 2.5 g
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