Ranch Buttermilk Chicken Wings

Watch Video

Steps

• Step 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.

  Ingredients

  • 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

• Step 2

  Preheat the Traeger grill with the lid closed to 450°F; this will take at least 15 minutes.

  450 ˚F / 232 ˚C

• Step 3

  Place the wings directly on the grill grate and cook for 20 minutes.

  00:20

  450 ˚F / 232 ˚C

• Step 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

• Step 5

  Transfer the cooked wings to a large bowl. Add the cheese and the ranch seasoning and toss well to coat.

  Ingredients

  • 3 Tablespoon finely grated Parmesan cheese

  • 1 Tablespoon dry ranch seasoning

• Step 6

  Serve with a dressing for dipping, celery sticks, carrot sticks, radishes, and more hot sauce as desired. Enjoy!

  Ingredients

  •  Ranch dressing

  •  Celery sticks, carrot sticks, and/or radishes (optional)