In a medium-sized mixing bowl, whisk together buttermilk, cilantro, lime zest, lime juice, garlic, chili powder, Frank's Red Hot, smoked paprika, chipotle chile powder, and cumin. The mixture should be well combined and creamy.
Pour the buttermilk mixture into a 1-gallon zip-top bag. Add in the chicken drumettes and securely close the bag. Use your hands to massage the marinade into the wings, ensuring they are thoroughly coated.
Place the bag (zip side up) in a small casserole dish to catch any leaks and let the chicken marinate overnight in the refrigerator. This step is crucial for maximum flavor and tenderness.
When you're ready to cook, preheat your grill to medium heat. The perfect temperature will ensure a nice char without burning the wings.
Remove the chicken from the marinade, letting excess drip off. Place the wings on the grill. Cook for about 10 minutes, turning occasionally, until the outside is crisp and the chicken is fully cooked.
As they cook, watch for the skin to become golden and crispy. You’ll know they’re ready when they reach an internal temperature of 165°F, ensuring they are safe and juicy.
Once cooked, remove the wings from the grill. Let them rest for a couple of minutes; this helps the juices redistribute.
Serve the wings with blue cheese dressing on the side, if desired. The coolness of the dip perfectly balances the spicy flavors of the wings.
Enjoy your Buttermilk Southwestern Chicken Wings with friends and family. They’re sure to be a hit!
