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Ranch Buttermilk Chicken Wings

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

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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

  • Watch Video

    Ranch Buttermilk Chicken Wings

    Ranch Buttermilk Chicken Wings thumbnail

  • 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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