Ranch Buttermilk Chicken Wings
By Austen Granger
A flavorful brine makes these buttermilk chicken wings extra tender. Finish these crisp grilled wings with some ranch seasoning and Parm and watch them disappear. Note that you can buy chicken wings already cut up into flats and drumettes, which are sometimes called party wings. If you'd rather cut whole wings up yourself, discard the tips or save them for making broth.
Prep Time
10 Min
Cook Time
40 Min
Pellets
Apple
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
Brine
| 1 Cup | hot sauce, such as Traeger Original or Frank's RedHot |
| 1 Cup | buttermilk |
| 3 Tablespoon | pure maple syrup |
| 1 Teaspoon | granulated garlic |
| 1 Teaspoon | kosher salt |
| 1 Teaspoon | freshly ground black pepper |
| 4 Pound | chicken wings, flats and drumettes separated |
Finishing and serving
| 3 Tablespoon | finely grated Parmesan cheese |
| 1 Tablespoon | dry ranch seasoning |
| Ranch dressing | |
| Celery sticks, carrot sticks, and/or radishes (optional) |
Steps
1
In a medium bowl, combine the hot sauce, buttermilk, maple syrup, granulated garlic, salt, and pepper. Whisk well. Pat the wings dry if necessary, add them to the bowl, and toss to coat. Cover and refrigerate for at least 3 hours and up to 12 hours.
2
Preheat the Traeger grill with the lid closed to 450°F; this will take at least 15 minutes.
450 ˚F / 232 ˚C
3
Place the wings directly on the grill grate and cook for 20 minutes.
450 ˚F / 232 ˚C
00:20
4
Flip the wings over and cook until cooked through—a little char is great—with an internal temperature of about 180°F, about another 20 minutes.
450 ˚F / 232 ˚C
180 ˚F / 82 ˚C
5
Transfer the cooked wings to a large bowl. Add the cheese and the ranch seasoning and toss well to coat.
6
Serve with a dressing for dipping, celery sticks, carrot sticks, radishes, and more hot sauce as desired. Enjoy!
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