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I’m going to be straight up honest. Baked buttermilk wings are not something I had a lot of optimism in when I first started. I prefer my wings fried or grilled, nine times out of ten. Not to say I don’t like baked wings. But marinated and baked… I just wasn’t sure. I knew the skin wouldn’t come out super crispy. I was hoping for a clean bite and a lot of flavor. Well, happy me. I got that and more. They turned out deliciously moist and tender. Packed with flavor. And after a little time under the broiler, a little bit of a crispy skin.
No Coating Required
When I first thought about making these baked buttermilk wings I thought about fried chicken. I marinate my chicken for fried chicken the same way. But I then toss it in a bit of seasoned flour and deep fry it. These wings are not quite that same experience. You get that moist deliciousness just like fried chicken. Without the deep frying you don’t get that crunchy exterior but you do you get a bit of crunchy skin. My brain had a hard time with that at first but I ended up devouring a plate of these wings so obviously I wasn’t complaining!
Also try my baked wings with garlic butter sauce.
Baked Buttermilk Wings
Ingredients
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 cups buttermilk
- 4 tablespoons your favorite hot sauce
- 1 tablespoon kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic minced
Instructions
- Place the wings in a resealable container.
- Add the remaining ingredients.
- Seal the container and give it a few shakes to combine the ingredients.
- Place in fridge for at least 1 hour or up to 12 hours. Shake the container every few hours to keep the ingredients well-combined.
- Line a baking sheet with parchment paper.
- Preheat the oven to 400 F.
- Remove wings from marinade, shaking off any excess, and transfer to the parchment paper.
- Bake for 30 minutes. Flip.
- Bake another 20-25 minutes or until starting to brown.
- If desired, you can place the wings under the broiler to help crisp up the skin. I DO NOT RECOMMEND DOING THIS ON PARCHMENT PAPER. First remove the wings to a piece of foil or place directly on the baking sheet. Then place under the broiler for 5 minutes, checking on them every minute.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
