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Buttermilk Southwestern Chicken Wings

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These buttermilk Southwestern chicken wings are full of spice and perfect for grilling. If you need a party appetizer this recipe is the perfect addition!

These buttermilk Southwestern chicken wings are full of spice and perfect for grilling. If you need a party appetizer this recipe is the perfect addition!

I know this is the second chicken wing recipe of the week BUT these totally delicious (and spicy, and tangy, and perfect) wings are the perfect addition to your Memorial Day cookout. I like them mostly because I can prep and marinade the night before and then just grill up the next day. How can you not love something that easy?

I made my marinade with lots of spice but it’s easy enough to tweak incase your not a fan of too much heat. Then again, who doesn’t love a little heat with their meat?

Ha. Meat heat.

How about I never say that again.

Agreed? 

These buttermilk Southwestern chicken wings are full of spice and perfect for grilling. If you need a party appetizer this recipe is the perfect addition!

So tell me, what you do normally make for Memorial Day? Is your specialty appetizers? Desserts? Showing up with a case of a cheap beer and then drinking all the good beer that other people bring?

Don’t be ashamed if you’re the last one.

We have all done it.

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Buttermilk Southwestern Chicken Wings

These buttermilk Southwestern chicken wings are full of spice and perfect for grilling. If you need a Memorial Day appetizer this recipe is the perfect addition!

Yield: 12 chicken wings

Prep Time: 10 minutes plus marinade time

Cook Time: 10 minutes

Total Time: 20 minutes plus marinade time

Ingredients:

  • 2 cups buttermilk
  • 1/4 cup minced cilantro
  • 1 lime, zested and juiced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon Frank's Red Hot
  • 2 teaspoons smoked paprika
  • 2 teaspoons chipotle chile powder
  • 1 teaspoon cumin
  • 12 chicken drumettes
  • Blue cheese dressing (optional)

Slightly adapted from Bobby Flay

Directions:

In a medium sized mixing bowl whisk together buttermilk, cilantro, lime zest, lime juice, garlic, chili powder, Frank's red hot, smoked paprika, chipotle chile powder and cumin.

Pour buttermilk mixture into a 1 gallon zip top bag and add in chicken wings. Securely close the bag and using your hands make sure all the chicken is covered.

Place the bag (zip side up) in a small casserole dish and let the chicken marinade overnight. (I place it in a small casserole dish just in case there is a leak in the bag. Who wants to clean up dripping chicken marinade out of the refrigerator? The casserole dish will catch it all and help keep you sane.)

When you're ready to make your chicken wings preheat your grill to medium heat, add your wings and cook for about 10 minutes until the outside is crisp and the chicken is fully cooked.

Serve along side blue cheese dressing if desired.

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PJ

Friday 13th of June 2014

This was very disappointing. We ended up throwing it away. Maybe it was the buttermilk, but we hated the taste and texture. Better luck next time.

nutmegnanny

Tuesday 17th of June 2014

Hi PJ! I'm sorry that you didn't like the wings. We are a huge fan of buttermilk soaked chicken around here so it could just be a case of different tastes. I hope you have a great summer, thanks!

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Stephanie @ Eat. Drink. Love.

Sunday 25th of May 2014

These look so awesome!

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