Buttermilk Chicken Wings

Buttermilk Chicken Wings are tender, juicy, and delicately tangy thanks to a simple buttermilk marinade. With minimal effort and a little patience, they bake up golden-edged and full of flavour. Perfect for sharing with friends or enjoying as a comforting dinner, these wings prove that sometimes the simplest dishes are the best.

Prep Time 10

Cook Time 35

Marinating 4

Total Time 4 45

Servings Portions

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

Spice It Up – Flavour Variations for Buttermilk Chicken Wings

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.

Nutrition