Belfonte Dairy | From the Heart of Kansas City
Buttermilk Brined Spicy Garlic Chicken Wings
A close-up of buffalo chicken wings drenched in a thick, garlicky hot sauce, arranged on a plate with fresh celery and carrot sticks. A container of Belfonte Dairy Buttermilk is seen in the background.

Ingredients

For the Chicken Wings:

  • 3 lbs. Chicken Wings (drumettes and wings)
  • 1 tbsp. Salt
  • 1 tsp. Garlic Powder
  • ¼ tsp. Cayenne
  • 3 cups Belfonte Buttermilk
  • 2 tbsp. Pickled Jalapeño Juice (optional)

For the Spicy Garlic Sauce:

  • ¼ cup Unsalted Butter
  • 4 cloves Garlic, minced
  • 1 cup Buffalo Wing Sauce
  • ½ tsp. Cracked Black Pepper

Directions

  1. Pat the chicken wings very dry with paper towels. Set chicken wings aside.
  2. In a small bowl, whisk salt, garlic powder, and cayenne together. Transfer half of this seasoning blend to a large pourable measuring cup. (Reserve the remaining half of the seasoning blend to sprinkle onto the wings before baking.)
  3. Pour one cup of buttermilk and the pickled jalapeño juice (if using) into the measuring cup with the seasoning blend, and whisk thoroughly to combine.
  4. Transfer wings to a large zip-top bag. Pour buttermilk mixture into the bag, followed by remaining two cups of buttermilk. Seal the bag tightly, removing as much air as possible. Gently massage the buttermilk into the wings to coat them all evenly.
  5. Place the bag on a large plate and transfer to the refrigerator. Marinate for 4-8 hours.
  6. Preheat the oven to 400°F. Remove the chicken wings from the marinade, letting any excess marinade drop off. Transfer the wings to a large rimmed baking sheet with parchment paper, then sprinkle half of the remaining seasoning blend over the wings. Flip the wings over, and sprinkle the remaining seasoning blend over them. Bake for 20 minutes at 400°F.
  7. While the wings bake, make the spicy garlic sauce: Melt butter in a small saucepan over medium-low heat. Whisk in minced garlic and cook for one minute. Stir in buffalo sauce and cracked black pepper, then turn the heat off from beneath the saucepan.
  8. Brush the cooked wings with spicy garlic sauce, then flip the wings over, and brush the other sides with sauce. Bake the wings for another 20-25 minutes until crispy, and the internal temperature of the chicken reaches 165°F.
  9. Toss the cooked chicken wings in the remaining sauce and serve with your favorite dressing (we love buttermilk ranch!), carrots, and celery.

Notes:

  • Refrigerate leftovers for up to four days in an airtight container.
  • Freeze leftovers for up to two months, then thaw in the refrigerator overnight before reheating.
  • To reheat, bake in the oven at 350°F until warmed through.

Prep Time: 15 minutes
Marinate Time: 4 hours
Cook Time: 45 minutes
Total Time: 5 hours
Servings: 6-8

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