Categories: Grilling
Ingredients
- 2 cups buttermilk, shaken, divided
- 1 tbsp. honey
- 2 1/4 tsp each garlic powder and smoked paprika, divided
- 2 tsp sea salt, divided
- 1/2 + 1/8 tsp black pepper, divided
- 3 lb. frozen split chicken wings, thawed and patted dry
- 1/4 cup mayo
- 3 oz. blue cheese, crumbled
- 12 oz. mixed baby bell peppers
- 1 tbsp. avocado oil
Directions
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Make marinade: In a large bowl, whisk together 1 3/4 cups buttermilk, honey, 2 tsp each garlic powder and paprika, 1 1/2 tsp salt and 1/2 tsp pepper. Cover and refrigerate.
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Make dip: In a small bowl, whisk remaining 1/4 cup buttermilk, mayo and blue cheese. Cover and refrigerate.
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Prepare spice mix: In a small bowl, combine remaining 1/2 tsp salt, 1/4 tsp each garlic powder and paprika, and 1/8 tsp pepper; set aside at room temp.
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At least 8 hours before grilling, add thawed wings to marinade; cover and refrigerate.
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Preheat grill to medium; grease grill. Drain wings, discarding marinade. Grill, turning often, 25-30 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, 3-5 minutes.
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Serve wings and peppers with reserved blue cheese dip.