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Buttermilk Brined Grilled Chicken Wings

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Spicy sizzling chicken wings loaded with flavor and grilled to perfection. This is a classic wings recipe, perfect for game day – and so easy to make you won't believe it. With that classic spice in every bite. 

platter of spice rubbed buttermilk brined chicken wings with peppercinis on the side and ranch dipping sauce

This post was sponsored by Mirum, however, thoughts and opinions are my own.  

It's pretty rare that a recipe sends me over the top. Especially a simple one like chicken wings. But whoa, this recipe did just that. I decided to make smoked chicken wings for the game the other day. You know, something basic that gets back to my roots. So, I set out to jazz up some chicken at a friend's house while we waited to see who was making it to the next playoff game. Once I pulled these off the grill, nothing else mattered. 

Do you ever have a moment when you bite into something, and everything goes to the voice of the teacher in the Peanuts specials? That low whomp whomp whomp – because you are totally focused on the pure bliss. This was one of those moments. They were that freaking good! 

Just the week before, a friend brought up that after 3 or 4 wings too many, he was worried because he knew he was going to suffer from heartburn. That totally stinks. Dreading enjoying a meal because of the burn that you know is fated to come. So why not pre-game that problem? 

I tossed him my stash of Omeprazole Orally Disintegrating Tablets (Omeprazole ODT). 

As a little kid, I can remember an uncle of mine who used to complain daily about the heartburn that he would deal with, dreading every single meal. It was really sad, and my friend was going through the same experience. So, I told him all about Omeprazole ODT. It treats the same symptoms as the over-the-counter Omeprazole you're used to picking up, except this one conveniently dissolves on your tongue and tastes like strawberries. You don't even need water to wash it down. It's designed to help treat frequent heartburn symptoms for 24 hours, perfect for my friend who knew his was an everyday discomfort. Plus, it's a store brand, so it's far less expensive than the national brand. 

Fine print: Use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). May take 1-4 days for full effect. Not intended for immediate relief.

So, now that the day was saved, we could get back to ignoring the game while we quickly devoured a few dozen of these bad boys. 

What you need for these 

For this recipe, I seasoned buttermilk with a spice blend, lime juice and oddly, pickle juice. Truth be told, I am not a fan of pickles. But it's magic in a buttermilk brine. Let the wings marinate in that for at least 8 hours. 

Then let them sit out and dry. As they get tacky, I sprinkle them with more of that spice blend before tossing them on the grill (see my notes about how I grill these on everything from a charcoal to a pellet grill.).

Ingredients for buttermilk brined smoked chicken wings

How to Smoke Chicken Wings

What I love about smoking chicken wings is you can do it on any grill you have. Whether it's an electric smoker, a kettle, gas grill, or a pellet smoker, they all get the job done. You just need a little smoke. 

Because wings are, well, small, they don't take long at all to cook. So the smoke flavor won't be intense. But it is good. 

I like to cook my wings over a medium-hot fire, mainly because I love a good crispy skin. The trick though, is to ignore all of the rules you know about grilling. Because if you are cooking wings over a hot fire, you are going to have to check on your wings and make sure they aren't setting themselves ablaze. 

I will put them in with the meatier side down and close the lid. Then when I think they are ready to turn, I give them a gentle nudge. If the skin sticks, I don't flip. When they are ready, I will usually dance them around the grill a bit, moving the ones from the back to the front and vice versa. 

If you are using an electric smoker or pellet smoker, pop the chicken in and let it do its magic. I have always had great success with crisp skin in my electric smoker so no need to do anything after they have temped. If you feel like they could be better, pop them on a hot grill and get a little char on the skin. 

buttermilk brined chicken wings step by step collage - with brine, spice rub and grilling

Can you smoke on a gas grill?

Yep. And it's don't tell anyone, but it's super easy. All you have to do is build a smoker packet (or use a smoker box). 

For these wings, I turned a traditional gas grill into the perfect smoker by using a little pro trick. Making a smoke box out of aluminum foil to infuse that smoky flavor even with a gas grill.

To build a smoker packet, I laid down a piece of aluminum foil and placed a handful of dry chips in the center, then I wrapped it, much like you would a burrito, fold the edges over and pinch the ends shut, leaving a pocket where air, or in this case smoke, could escape. Toss that baby on the grill and let it sit for 20 minutes and tell me a gas grill can't smoke.

Want more kicking wing inspiration? Try some of my favorite recipes

If you've tried these smoked wings or any other recipe on GirlCarnivore.com please don't forget to rate the recipe and let me know where you found it in the comments below.
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platter of spice rubbed buttermilk brined chicken wings with peppercinis on the side and ranch dipping sauce

Buttermilk Brined Grilled Chicken Wings

Ain't nothing like a classic wing with an amazing spice rub. And this is just that. Buttermilk brined smoked chicken wings with a spice-rubbed kick.

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Course: Appetizer

Cuisine: American

Prep Time: 6 hours

Cook Time: 25 minutes

Total Time: 6 hours 25 minutes

Servings: 6

Calories: 649kcal

Ingredients

  • 3 lbs. chicken wings
  • 4 tbsp. Paprika
  • 1 tbsp. cumin
  • 1 tbsp. Salt
  • 1 tsp. Chili Powder
  • ½ tsp. ground Black Pepper
  • ½ tsp. Red pepper Flakes
  • 4 cups Buttermilk
  • 4 – 6 tbsp. Hot Sauce
  • 2 tbsp. Pickle juice
  • 1 tbsp. Lime juice

Instructions

  • Pat the chicken wings dry. Set aside.

  • Whisk the paprika, cumin, salt, chili powder, black pepper, and red pepper flakes together in a bowl.

  • Whisk 1/2 of the spice mix into the buttermilk.

  • Add the hot sauce, pickle juice, and lime juice.

  • Place the chicken in a large resealable container, or a large Ziplock bag and add the buttermilk mix.

  • Let the chicken sit in the buttermilk 6 to 8 hours in the fridge. If you are using a Ziplock bag, be sure to place it in another dish, no need for leaks.

  • When ready to cook, prepare your grill for smoking.

  • Remove the chicken from the buttermilk brine and allow excess liquid to drip off.

  • Sprinkle ¼ of the remaining seasoning blend over the chicken, coating evenly.

  • When the grill is hot, arrange the chicken wings in an even layer over the grate. Allow them to cook with the lid closed, 10 – 12 minutes.

  • When the chicken pulls easily from the grate, flip and rotate the wings as needed to avoid burning or flare-ups.

  • Cook until the skin is crispy, another 7 – 10 minutes, moving the wings as needed to cook evenly.

  • The wings are done when they read a temperature of 165 degrees F with an instant-read thermometer.

  • Remove the wings from the grill and place them in a big bowl. Add the remainder of the seasoning and a little hot sauce if you dare and toss the whole bowl to coat. The seasoning will stick to the hot chicken wings.

  • Serve with ranch or blue cheese on the side. And napkins.

Notes

It's important to temp the chicken off the heat of the grill for an accurate reading. I use an instant read themometer, like a Thermopen to temp all of my meat for accurate reading. 

These keep for 3 days stored in an airtight container in the fridge. Eat cold, or reteah in the oven on 325 for 15-20 minutes. 

 

Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

appetizer,GC Original,Grilling,Poultry,Smoking,SP,smoked chicken wing

By: Kita
Title: Buttermilk Brined Grilled Chicken Wings
Sourced From: girlcarnivore.com/buttermilk-brined-grilled-chicken-wings/
Published Date: 02/01/20

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Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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Barbecue Sauce For A Perfect Barbeque

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sauce, dip, cook

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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There Is More Then One Way To Prepare the Perfect Swiss Steak

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swiss steak, sirloin, meat

There Is More Then One Way To Prepare the Perfect Swiss Steak

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
salt, pepper,
garlic powder,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.

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