Grilled Chicken Wings with Shishito Peppers and Herbs

bon appétit chicken grill summer chile pepper herb appetizer backyard bbq dinner sugar conscious dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Andrew Knowlton

Serves 4

Source

Ingredients

3 pounds chicken wings, flats and drumettes separated if desired

Kosher salt, freshly ground pepper

1 1/4 cups Sesame-Lime Vinaigrette, divided

1 1/2 cups shishito peppers

2 tablespoons vegetable oil

1 red jalapeño or Fresno chile, thinly sliced

1 1/2 cups mixed tender herbs (such as mint, cilantro, and/or basil)

Method

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.

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.

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.

Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with remaining 1/4 cup vinaigrette.