Buffalo Wings with Scallion Cilantro Salsa

SERVES: 4

Buttermilk functions in two ways in this recipe, both as a marinade for the wings, yielding juicy tender meat, and as a cooling dipping sauce for the heat of the hot sauce. If you’re looking for other ways to use up that buttermilk, check out these Sesame Buttermilk Biscuits with Chive Butter!! They are NOT to be missed.

Active Time: 45 Mins

Total Time: 45 mins

buffalo wings

Produce

  • 1 bunch scallions
  • 1 bunch cilantro
  • 4 limes

Pantry

  • Kosher salt, freshly ground black pepper
  • ¼ cup olive oil
  • 1/2 cup mayonnaise
  • ⅔ cup Frank’s Red Hot Sauce
  • Pinch of sugar

Dairy

  • 1 cup buttermilk
  • 2 tablespoons unsalted butter

Meat

  • 3 pounds chicken wings (flats and drums separated)

1. Season the wings:

  • In a large resealable bag or bowl, whisk together ¾ cup buttermilk, 1 tablespoon salt, and lots of black pepper. Add the chicken wings, turn to coat and chill for at least 1 hour and up to overnight.

2. Make the buttermilk sauce and the scallion cilantro salsa

  • In a small bowl, whisk together ½ cup mayo and ¼ cup buttermilk. Grate the zest of two limes into the sauce. Season the buttermilk sauce with salt and lots of freshly ground balck pepper.
  • Finely chop 1 bunch of scallions and the leaves and tender stems of one bunch of cilantro.
  • Add to a separate medium bowl along with ¼ cup olive oil and the juice of 3 limes.  Season the salsa with salt.
  • Stir a heaping 1/3 cup of the scallion cilantro salsa into the buttermilk sauce.

3.  Grill (or Bake!!!):

  • Preheat a grill to medium–it should register no more than 400 inside the grill when covered (otherwise the wings will burn before they’re cooked through). If you using the oven, preheat top 300 and set a wire rack inside of a large, rimmed baking sheet.
  • Lightly grease the grates of the grill (or wire rack if baking) by dunking a paper towel in vegetable oil and using your tongs, wipe the oil all over the grates.
  • Drain the marinated wings and pat them dry with paper towels. Arrange the wings on the grates of the grill and cook, covered, turning occasionally as they char, until golden brown all over with nice grills marks, 16-24 minutes. If using the oven, bake for 25 minutes, increase heat to 450, and continue to cook the wings. Turn them with tongs halfway through until skin is very crisp and golden brown, 30-35 mins longer.
  • While the wings cook, combine ⅔ cup Frank’s Red Hot, 2 tablespoons unsalted butter, and a big pinch of sugar in a small saucepan. Cook over medium heat, whisking constantly until thick and well combined.
  • Once the wings are cooked, add them to a large bowl along with the hot sauce mixture and toss well to coat. Transfer to a serving platter and drizzle with the scallion cilantro salsa. Serve buttermilk sauce alongside.

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