Mild Buttermilk Buffalo Wings
Serving Size / Yield
- 1 1/2 C. mild hot sauce
- 1/2 C. buttermilk
- 1/2 tsp. garlic powder
- 3 lbs chicken wings
- 4 T. unsalted butter, melted
In a large mixing bowl, whisk together 1 C. of hot sauce, buttermilk, and garlic powder.
Add the wings and toss to coat evenly.
Refrigerate wings for at least 2 hours or up to 12 hours.
Heat the broiler to high and arrange a rack in the middle of the oven.
Cover a baking sheet with aluminum foil and place a wire rack on it.
Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack.
Discard the marinade and broil the wings for 12 minutes until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped.
Remove from the oven and turn the wings over using tongs.
Return wings to the oven and continue broiling for about 12 minutes more.
Meanwhile, combine remaining 1/2 C. hot sauce and melted butter in a large bowl and set aside.
Add cooked wings and toss to coat.
Serve immediately with blue cheese dressing and celery sticks, if desired.