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. We’re a fan of Jessi’s Chickens at Hoover Farms.
Lemon and Basil Buttermilk Grilled Chicken Wings Recipe
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.
