This recipe (and technique) was adapted from Samin Nosrat’s amazing Salt Fat Acid Heat cookbook. I loved learning how the acids and fats from the buttermilk help tenderize chicken when it’s marinated overnight. From acquired cooking knowledge and experience, I knew that buttermilk tenderizes things (which is why you use it for soft, fluffy biscuits) but I never thought of roasting anything that’s been marinated in buttermilk without dredging it in seasoned flour first, similar to the way you would a traditional fried chicken or fish dish.

So, when I first tried this method last year, I did it on a whole bird as suggested and it came out perfect because Samin is a genius. Then, I wanted to see how it would turn out with wings. Because let’s face it, chicken wings are everything. Truthfully, whenever I make chicken wings at home, I typically brine them in a heavily seasoned buttermilk overnight and then dredge them in flour to be deep fried, but I wanted to go with a slightly healthier and mess-free method, so here we are. This is more of a very simple guideline rather than a recipe since, frankly, the buttermilk does all of the work for us. Let’s get roasting!

Buttermilk Roasted Chicken Wings

Serves: 3-4

Cook time: overnight prep, 50 minutes

12 whole chicken wings, trimmed of any additional fat or cartilage

3 cups whole buttermilk

1 tsp kosher salt (per pound of chicken)

3 tsp fresh cracked black pepper

1 tbsp smoked paprika

1 tbsp granulated garlic

2 tbsp Valentina Extra Hot Sauce (or more based on personal preference)

Combine all ingredients in a gallon-sized ziptop plastic bag. Close the bag and making sure it’s well-sealed, move the wings around to ensure everything is fully coated. Place the bag in a mixing bowl or dish to avoid any possible leaking and refrigerate overnight.

At least 12 hours later, preheat the oven to 415°F. Carefully, remove the chicken wings from the seasoned buttermilk marinade and place on a parchment lined sheet pan. Discard the buttermilk marinade. Let the wings come to room temperature for least 30 minutes.

Roast for 40 minutes, rotating the pan at the 20 minute mark. Depending on how crispy you want the wings, roast for another 10 minutes to get a deep golden brown. Serve immediately solo and paired with your favorite dressing or with your favorite side dish. I enjoyed mine with a simple and quick green salad with tomatoes.

¡Buen provecho!