Extra Crispy Southern Fried Chicken Wings - Grilled NO OIL!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt provides a similar tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

hot sauce

🥗Healthier: sriracha

💰Cheaper: ketchup

Sriracha offers a similar heat with a different flavor profile.

Season chicken wings with 1.5 teaspoons of salt, 2 teaspoons of granulated garlic, 1 teaspoon of cayenne pepper, 2 tablespoons of black pepper, and 1 tablespoon of onion powder.

Crack 2 large eggs into the seasoned chicken wings and add 1/4 cup of milk.

Mix the chicken wings with the eggs and milk using your hands until well coated.

Pour cornmeal over the chicken wings and coat them thoroughly.

Place the coated chicken wings in the refrigerator for at least 1 hour to let the moisture make the cornmeal tacky.

After about 2 hours in the fridge, prepare the grill for indirect cooking at around 325-350°F.

Place the chicken wings on the grill indirectly and cook until done, ensuring they have a crispy crust.

Once cooked, serve with a dip made from Texas Pete hot sauce and ranch dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens