Baked Buttermilk Wings
Tender and delicious baked wings.
Servings 2
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
Calories: 1280kcal | Carbohydrates: 12g | Protein: 91g | Fat: 94g | Saturated Fat: 27g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 376mg | Sodium: 4072mg | Potassium: 1032mg | Sugar: 12g | Vitamin A: 1063IU | Vitamin C: 3mg | Calcium: 333mg | Iron: 4mg