Grilled Chicken Wings with Mixed Bell Peppers & Blue Cheese Dip
A little smoky, slightly sweet and paired with perfectly charred baby bell peppers, these wings are next level.
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Making these buttermilk wings on the grill gives them a smoky flavor that you just can’t get when you bake or fry them. We pair them with spiced baby bell peppers and a totally creamy dip for a complete meal.
To save yourself time during busy weekdays, put your freezer to work! We suggest buying frozen wings, thawing them in the fridge on Tuesday then marinating them on Wednesday.
See Also Grill Once, Prep All Week
Ingredients
- 2 cups buttermilk, shaken, divided
- 1 tbsp raw honey
- 2¼ tsp garlic powder, divided
- 2¼ tsp smoked paprika, divided
- 2 tsp sea salt, divided
- ½ + ⅛ tsp ground black pepper, divided
- 3 lb frozen split chicken wings (about 24), thawed and patted dry
- ¼ cup avocado oil mayonnaise
- 3 oz blue cheese, crumbled
- 12 oz mixed baby bell peppers
- 1 tbsp avocado oil
Preparation
Prep Ahead
1. Make marinade: In a large bowl or glass container, whisk together 1¾ cups buttermilk, honey, 2 tsp each garlic powder and paprika, 1½ tsp salt and ½ tsp pepper. Cover and refrigerate.
2. Make dip: In a small bowl, whisk remaining ¼ cup buttermilk, mayonnaise and blue cheese. Cover and refrigerate.
3. Prepare spice mix: In a small bowl, combine remaining ½ tsp salt, ¼ tsp each garlic powder and paprika, and ⅛ tsp pepper; set aside at room temperature.
4. At least 8 hours before grilling, or up to 1 day ahead, add thawed wings to marinade; cover and refrigerate.
The Day Of
5. Preheat grill to medium; grease grill. Drain wings, discarding marinade. Grill, turning often, 25 to 30 minutes, removing smaller ones if they start to get too brown. Cover to keep warm. Meanwhile, toss bell peppers with oil and spice mixture. Grill, turning, until tender and charred in spots, 3 to 5 minutes (work in batches if needed and remove peppers as they’re ready).
6. Serve wings and peppers with reserved blue cheese dip.
Nutrition Information
- Serving Size ¼ of recipe
- Calories 609
- Carbohydrate Content 8 g
- Cholesterol Content 247 mg
- Fat Content 44 g
- Fiber Content 2 g
- Protein Content 44 g
- Saturated Fat Content 14 g
- Sodium Content 750 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 21 g
- Polyunsaturated Fat Content 7 g