Chef Tom teaches you how to make our go to chicken wings recipe. This simple grilled chicken wings recipe is tasty, quick and perfect for a weeknight dinner.
Go To Chicken Wings
Experience Chef Tom's delicious chicken wings with cilantro buttermilk dressing - flavorful, moist, and tantalizing! His recipe is a mouth-watering combination of the perfect spices, culminating in a delectable flavor that will keep you coming back for more.
- 5 lb chicken wings
Sweetwater Spice Tres Chiles Fajita Bath
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
Plowboys BBQ Hothead BBQ Sauce
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 6 tbsp mayonnaise
- 1/4 cup fresh cilantro, minced
- 1 tbsp fresh lime juice
- 1 tbsp fresh chives, minced
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
For the Cilantro Buttermilk Dressing:
If using whole wings, cut off the tips and discard, then separate the two wing pieces by cutting at joint in the space between where the bones meet. Place the wings in an 8-Quart Briner Bucket. Add equal parts Sweetwater Spice Tres Chiles Fajita Bath and water to the bucket, enough to cover all wings. Lock the plastic plate in place to keep the wings submerged. Place in the refrigerator for 30-60 minutes.
- While the chicken soaks, combine all ingredients for the Cilantro Buttermilk Dressing in a blender. Blend until smooth. Store in the refrigerator.
Preheat your Yoder Smokers YS640 Pellet Grill to 425°F, set up with GrillGrates.
Remove the wings from the liquid. Pat dry with paper towels. Season all surfaces with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.
Grill the wings on both sides to achieve nice browning. Use an instant-read thermometer to monitor the internal temperature. Remove from the cooker when the internal temperature reaches 165ºF. Immediately toss the wings in Plowboys BBQ Hothead BBQ Sauce. Serve hot with the Cilantro Buttermilk Dressing for dipping.
- Serving Size
- 5.53 oz
- per serving
- 5 grams
- 67 grams
- 24 grams
- 348 milligrams