Buttermilk makes everything better—especially wings.
- 2 lbs. Schnucks fresh chicken wings
- 2 cups buttermilk
- 1 tbsp. Schnucks hot sauce
- 1 1/4 tsp. cayenne pepper, divided
- 1/2 tsp. crushed dried thyme
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 cup mayonnaise
- 1/2 cup distilled white vinegar
- 1 1/2 tsp. sugar
- 1 1/2 tsp. lemon juice
- sliced green onions, to serve
- cracked black pepper, to serve
- Place chicken wings, buttermilk and hot sauce in a large resealable plastic bag set in a shallow dish. Seal bag; turn to coat chicken. Marinate for 2–8 hours. Drain wings and pat dry; discard bag and marinade. Place wings in new resealable plastic bag.
- In a small bowl combine 1 1/2 teaspoons black pepper, 1 teaspoon cayenne pepper, thyme, onion powder, garlic powder and 1/2 teaspoon salt. Sprinkle over chicken wings; seal bag. Shake bag to coat wings with seasonings.
- Prepare grill for indirect cooking. Add chicken, cover and grill 20–25 minutes or until chicken is no longer pink, turning once.
- Meanwhile, in a small bowl combine mayonnaise, vinegar, sugar, lemon juice, remaining 1/4 teaspoon cayenne pepper and 1/2 teaspoon salt.
- Sprinkle green onions and black pepper over wings and serve with prepared sauce.
Consider a marinade if you have more time on your hands, especially if you're working with a tougher protein. Marinades, which are typically a combination of roughly three parts oil, one part acid (vinegar or citrus juice) and a variety of seasonings, work by tenderizing and imparting flavor into foods; just don't marinate for too long or you'll end up with a mushy mess! Vegetables and seafood only need about 30 minutes, whereas an hour or two will do the trick for most cuts of meat. Tenderizing tougher steaks like flank and skirt takes a bit longer, but a good rule of thumb is to never marinade for longer than a day.
766 CALORIES Per Serving
SATURATED FAT: 14G