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Recipes
June 2016

Grilled Chicken Wings With Shishito Peppers and Herbs

By Andrew KnowltonPhotography by Peden + Munk

4.3

(15)

Image may contain Dish Food Meal Animal Bird Poultry and Fowl
Peden & Munk

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

Recipe information

  • Yield

    4 Servings

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

Chicken and Assembly

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

1½

cups mixed tender herbs (such as mint, cilantro, and/or basil)

Need to make a substitution?

Preparation

  1. Vinaigrette

    Step 1

    Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.

    Step 2

    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.

    Step 3

    Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.

  2. Chicken and Assembly

    Step 4

    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 and up to 1 day.

    Step 5

    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.

    Step 6

    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.

    Step 7

    Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with ¼ cup vinaigrette (an unbeatable basic dressing; use leftovers on a rice bowl or in a crunchy carrot salad).

Nutrition Per Serving

For vinaigrette
per 1/2 cup (4 servings): Calories (kcal) 540 Fat (g) 56 Saturated Fat (g) 8 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 0 Total Sugars (g) 9 Protein (g) 2 Sodium (mg) 1010 For wings: Calories (kcal) 760 Fat (g) 64 Saturated Fat (g) 13 Cholesterol (mg) 185 Carbohydrates (g) 16 Dietary Fiber (g) 2 Total Sugars (g) 9 Protein (g) 34 Sodium (mg) 760
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