There are few kitchen joys quite like a tray of chicken wings hot out of the oven or sizzling straight from the fryer. They’re the kind of food that makes everyone’s eyes light up, whether you’re cooking for friends, family, or just treating yourself after a long day. Now, while there are countless ways to prepare wings—sticky, spicy, smoky, or fried crisp in a heavy batter—there’s something incredibly satisfying about keeping things simple and letting flavour and texture do the talking. That’s where buttermilk chicken wings come in.
Buttermilk is one of those magical ingredients that doesn’t always get the love it deserves in everyday cooking. Traditionally used in baking, it’s also a quiet hero when it comes to marinating meat. The gentle acidity of buttermilk works to tenderise chicken in a way that makes the meat succulent and juicy, without overwhelming it with sharpness. Instead, you’re left with wings that have a soft tang in the background, a whisper of creaminess, and that melt-in-the-mouth quality that you just can’t get from a dry rub alone.
The best part is how unassuming buttermilk chicken wings look. Unlike heavily spiced or glazed wings, which can come out deep red or glossy brown, these beauties as if they have been just plainly roasted. Don’t be fooled, though—while the skin looks delicate, the flavour is anything but bland. Seasonings like garlic, lemon, herbs and a touch of white pepper blend seamlessly with the buttermilk to create a flavour profile that’s fresh, light, and utterly moreish.
Now, let’s talk about how you’d serve them. Wings, of course, are finger food at their best, but pairing them with the right sides can elevate them from a simple snack to the star of a meal. I like to serve buttermilk wings with something crisp and colourful to balance the creaminess of the marinade. A bright coleslaw with shredded cabbage, carrot, and a little apple works a treat—fresh, crunchy, and just the right amount of tang to cut through the richness of the chicken.
Potatoes also make a perfect partner, and you can go in whichever direction suits your mood. Buttery mashed potatoes with a scattering of fresh chives create a comforting plate, while a tray of oven-roasted baby potatoes with rosemary and sea salt keeps things a little lighter but still satisfying. If you’re after something more casual, simple French fries or even sweet potato wedges will never let you down alongside wings.
For something fresh on the table, a green salad is an easy win. Think peppery rocket, crisp lettuce, cucumber, and perhaps a drizzle of lemony vinaigrette. The wings already bring creaminess to the party, so something sharp and zesty on the side helps balance everything out beautifully. If you’d like to lean more into summer vibes, a tomato and mozzarella salad or even grilled corn on the cob would be delightful accompaniments.
If you’re planning to serve buttermilk chicken wings as part of a spread for friends, you could also think about pairing them with dips. A simple garlic yoghurt dip, a squeeze of lemon over the top, or even a homemade herb mayo gives people the option to double-dip for extra flavour. But honestly, the buttermilk chicken wings are so tender and flavourful on their own that you don’t need to complicate things.
What I love most about buttermilk chicken wings is how approachable it is. You don’t need a pantry full of spices or a complicated cooking method to get it right. It’s the kind of dish that rewards patience rather than fussiness: let the buttermilk do its work in the fridge, cook the wings gently until they’re golden at the edges, and then pile them high on a platter. They’re simple, satisfying, and guaranteed to disappear quicker than you think.
So, if you’re looking for a dish that feels indulgent but not heavy, comforting yet fresh, buttermilk chicken wings should definitely be on your list. They’re proof that sometimes, the simplest methods bring the biggest rewards—and that creamy tang of buttermilk might just be the secret to your new favourite way of enjoying wings. If you prefer a little heat in your buttermilk chicken wings, I have added a few suggestions in the notes.
Buttermilk Chicken Wings
Ingredients
- 1 kg chicken wings jointed and tips removed
- 500 ml buttermilk
- 3 cloves garlic crushed
- 1 large lemon juice and zest
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp dried oregano thyme
- 2 tbsp olive oil
Instructions
- In a large bowl, combine the buttermilk, garlic, lemon zest and juice, white pepper, salt, oregano and olive oil. Mix well.500 ml buttermilk, 1 large lemon, 1 tsp white pepper, 1 tsp salt, 1 tsp dried oregano, 2 tbsp olive oil, 3 cloves garlic
- Add the chicken wings, ensuring they are well coated in the marinade.1 kg chicken wings
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the buttermilk to tenderise the meat.
- Preheat the oven to 200°C (180°C fan) or gas mark 6. Line a baking tray with parchment paper.
- Remove the wings from the marinade and arrange them in a single layer on the tray. Discard any excess marinade.
- Bake for 35–40 minutes, turning halfway, until the wings are golden at the edges and cooked through.
- Serve the buttermilk chicken wings hot with your choice of sides—crispy coleslaw, mashed potatoes, fries, or a fresh salad all work beautifully.
Notes
- Chilli Kick – Add 1–2 teaspoons of chilli flakes or cayenne pepper to the marinade for a gentle heat that builds without overpowering.
- Smoky Heat – Stir in 1 teaspoon of smoked paprika or chipotle powder for a subtle smoky warmth.
- Herby Freshness – Mix in fresh chopped parsley, coriander, or dill just before baking for a burst of vibrant flavour.
- Curry-Style Twist – Add 1 teaspoon of mild curry powder or garam masala to the marinade for a fragrant, warming edge.
- Ginger & Lime – Replace the lemon zest with lime and add 1 teaspoon of ground ginger for a zesty, slightly exotic flavour.
- Honey & Mustard – Whisk a tablespoon of honey and a teaspoon of mustard into the marinade for a sweet-savoury balance that works beautifully with buttermilk.
11 comments
Omg so easy to make and so moist i side was perfect. The flavour was good and nothing left.
My kids loved them too because they weren’t too spicy or coloured.
Really good wings, though I’d add a little smoked paprika next time for depth.
These wings were unbelievably tender. The buttermilk marinade made them so juicy that they almost melted in my mouth.
I paired mine with a big green salad and it was a lovely light but filling dinner.
I made these in the air fryer instead of the oven and they came out beautifully.
Loved the tenderness, but I wish I’d crisped them up a bit more at the end. Next time I’ll give them a few extra minutes under the grill.
I’ve always made spicy, sticky wings, but this recipe was such a refreshing change. Light, tangy, and packed with flavour without being heavy.
I marinated them overnight and wow, the flavour went right through the meat.
Great wings! The texture was spot on, but next time I might add a bit more chilli for an extra kick.
These are perfect party food. Served them with coleslaw and potato wedges and the whole platter disappeared in minutes.