Crack open a locally brewed IPA and let the notes of lemon and basil wings play across your palate. There’s magic in this buttermilk grilled chicken wings recipe that will ignite conversation and carefree fun, whether it’s a game day snack or a casual weeknight dinner. We’re a fan of Jessi’s Chickens at Hoover Farms just outside of Pittsburgh.
What to Drink with Grilled Chicken Wings
As stated above, an IPA is a great choice for a drink pairing with. For more ideas about wine pairings with wings for game day, take a look at our interview with NFL player-turned-Chef Eddie Jackson, who specializes in wing and wine pairings. One of his tips? “My general pairing advice is to go for crisp white wines, which are great at cutting the greasiness of the wings and stand up especially well to the spice,” he said. But he makes his own grilled chicken wing recipes, so read the rest to hear more. These Lemon and Basil Buttermilk Wings have a bit of acidity and zest to them rather than the typical heaviness of wings, so consider pairing them with something that will balance out and harmonize with that acidity, like a Sauvignon Blanc or Pinot Grigio.
Lemon and Basil Buttermilk Grilled Chicken Wings
Description
An easy chicken wing recipe with some zest.
Ingredients
- 12 whole chicken wings
- 2 cups buttermilk
- 1 lemon, juiced
- 4 fresh thyme sprigs
- ½ cup fresh basil leaves, chopped
- 1 tbsp black pepper
- 1 tbsp sea salt
- Lemon slices, optional
- Ranch dressing, optional
Instructions
-
Place wings in a Ziplock bag, pour marinade in, and let sit for at least 3 hours but preferably overnight.
-
Grill until wings hit 165 degrees; outside should become brown and crispy. Serve with fresh lemon slices and your favorite ranch dressing.
Story by Keith Recker
Photography by Dave Bryce
Recipe and Styling by Anna Calabrese
With the support of Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred
Subscribe to TABLE Magazine’s print edition.
