Grilled Chicken Wings with Shishito Peppers and Herbs
Thursday, February 11, 2021
Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.
Ingredients
Vinaigrette
1 shallot, finely chopped
1 cup fresh lime juice
Kosher salt
Freshly ground black pepper
½ cup sesame seed oil
½ cup vegetable oil
¼ cup soy sauce
2 Tbsp. maple syrup
Chicken and Assembly
3 lbs. chicken wings, drumettes and flats separated
Kosher salt
Freshly ground black pepper
1½ cups shishito peppers
2 Tbsp. vegetable oil
1 red jalapeño, thinly sliced
2 cups mixed herbs, packed
Instructions
Vinaigrette
Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.
Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.
Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.
Chicken and Assembly
Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours, with 1 day, preferred.
Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.
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.
Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with ¼ cup vinaigrette
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Main
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