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Grilled Chicken Wings

Grilled Chicken Wings

The ultimate summer dish, Grilled Chicken Wings are packed with flavor and perfect for gatherings. Marinated in a zesty vinaigrette and grilled to perfection, they are tender on the inside and crispy on the outside. These wings are not just a meal; they're a celebration of good food and great company. Make them for your next barbecue and watch them disappear!
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Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Vinaigrette
  • 1 large shallot, finely chopped
  • 1 cup fresh lime juice
  • Kosher salt, freshly ground pepper
  • ½ cup toasted sesame oil
  • ½ cup vegetable oil
  • ¼ cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 3 pounds chicken wings, flats and drumettes separated if desired
  • Kosher salt, freshly ground pepper
  • 1½ cups shishito peppers
  • 2 tablespoons vegetable oil
  • 1 red jalapeño or Fresno chile, thinly sliced

Equipment

  • Chef's Knife

Method
 

  1. Note: The vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.
  2. Season chicken wings with salt and black pepper. Transfer the wings to a large resealable plastic bag and add 1 cup vinaigrette. Seal bag and shake to coat. Chill for at least 2 hours and up to 1 day.
  3. Prepare grill: Heat grill to medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8 to 10 minutes if separated, 12 to 15 minutes if left whole. Transfer to a platter.
  4. Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
  5. Scatter jalapeño over wings and shishito peppers. Drizzle with ¼ cup vinaigrette.

Notes

  • Storage: Allow leftovers to cool and store them in an airtight container in the refrigerator for up to three days.
  • Freezing: You can freeze uncooked wings in the marinade for up to three months; just thaw in the fridge before grilling.
  • Pairing: These wings pair wonderfully with a crisp salad or light coleslaw.
  • Flavor Variations: Feel free to experiment with different spices or sauces based on your preference.
  • Leftovers: Use leftover wings in wraps, salads, or on pizzas for added flavor.