In a blender, mix 3 3/4 cup buttermilk, 4 scallions, 1 jalapeno, 2 garlic cloves, mustard powder, W sauce, 2 tsp salt and 1 tsp pepper until smooth. Marinade the wings for at least 8 hours or up to 2 days.
Thinly slice the remaining scallion and finely chop the remaining jalapeno and garlic clove. Transfer to a small bowl and stir in the remaining 1/4 cup buttermilk, the mayo and the lemon juice; season. Refrigerate until ready to serve.
Preheat grill to medium. Remove wings from the marinade and transfer to the grill. Season with salt and pepper. Cook, turning and rotating occasionally until the skin is golden brown and the juices run clear, 30 to 40 minutes.
Serving
Suggestions
Serve warm with the buttermilk dipping sauce.
Originally Submitted
10/7/2014
0 Out of 5 from
0 reviews
You can add this Grilled Chicken Wings & Buttermilk Dipping Sauce recipe to your own private DesktopCookbook.