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Baked Buttermilk Wings

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. And 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 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!

Parchment Paper or Foil?

I baked these wings on parchment paper. The paper makes for easy cleanup and is fairly non-stick. You can use foil. If you want to crisp up the wings under the broiler after they are cooked you’ll want to use foil instead. Parchment paper is not intended for use under a broiler for any period of time. It’s paper. It’s hot. And paper and hot do not mix. Aluminum foil can handle that heat.

You can also bake the wings in a baking dish. I recommend glass for easier cleanup.

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Also try my baked wings with garlic butter sauce.

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4 from 1 vote

Baked Buttermilk Wings

Tender and delicious baked wings.

Prep Time1

Cook Time1

Course: Appetizer

Cuisine: American

Keyword: baked wings, marinated

Servings:

Calories: 1280kcal

Equipment

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.

Notes

Use full-fat buttermilk for best results.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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MIld Sauces
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Kentuckyaki Sauce Wings

I had no idea. None. I picked up a bottle of Kentuckyaki sauce at the Kentucky Artisan Center because it seemed and looked different. Unique. Admittedly, I was worried it might be too bourbon-y. I kind of have a thing about liquor in my sauces. But, I’m willing to try anything once… Would I like it on wings? Well I gotta say, this sauce makes for some of the best wings I’ve ever had. Slightly sweet. A little hint of teriyaki. Garlic and ginger. Sounded Asian-inspired, but with a Kentucky twist: a splash of bourbon. And just the right amount, too. This is the perfect sauce, and Kentuckyaki sauce wings are the perfect wings! Shout out to the fine folks at Bourbon Barrel foods. Great job!

A Great Sauce For Other Dishes

You can sure bet that this sauce is great on a whole lot of other things. I’d tell you what, but honestly, I’m going to use the entire bottle making Kentuckyaki sauce wings. And next time I’m on I-75 in the area of Berea, KY, I’m going to stop at the artisan center again and pick up some more. And I’m going to make more of these wings. I always stop there when I’m in the area. They always have unique foods and crafts. And a great little café too!

Go Easy, My Friend

I’m always leery of tossing deep-fried wings in sauce. You have to be gentle or that crunchy coating you worked so hard to get comes flying off. I recommend either drizzling the wings first and gently stirring with a spatula or brushing the sauce on. You can also just serve the sauce on the side for dipping.

Check out my write-up on the best ways to sauce your wings!

Bourbon Barrel Kentuckyaki, 375 ml

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Spicy Kentuckyaki

BOURBON marinade grilling

Also try my grill master wings.

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

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5 from 1 vote

Kentuckyaki Sauce Wings

Incredible flavor in every bite.

Inspired by a recipe from Chef David Danielson

Prep Time15

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 4641kcal