Among the many virtues of chicken wings, perhaps the best of all is the very high ratio of crispy, super-flavorful skin to meat. To take advantage of this, we toss the wings with a spicy herb mixture right after they come off the grill, so the skin gets nicely coated. You probably already know this, but these make an excellent snack to serve when you have friends over to watch the big game.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|3 lb (1.5 kg) chicken wings||juice of 1 lemon|
|3 tablespoons olive oil||1/4 cup roughly chopped fresh herbs: any combination of parsley, sage, rosemary, thyme, and oregano|
|2 tablespoons smoked paprika picante (hot) (preferably the Spanish pimenton de La Vera)||2 Tablespoons dry sherry|
|Kosher salt and freshly cracked black pepper||1 Tablespoon minced fresh garlic|
|For the dressing:||1 Tablespoon red pepper flakes|
|1/4 cup extra virgin olive oil|
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
Cut each wing into 3 sections. Discard the wing tips or save them for stock.
Rub the wing pieces with oil, sprinkle them with smoked paprika, salt, and pepper, then put them on the grill directly over the coals and cook, turning occasionally, until they are golden brown (10–15 minutes). To check for doneness, cut into one to make sure there is no redness near the bone.
While the wings are on the grill, combine the olive oil, lemon juice, fresh herbs, sherry, garlic, red pepper flakes, and salt and pepper in a bowl large enough to hold all of the wings; mix well.
As the wings come off the grill, add them to the bowl, turning to coat with the dressing. Serve the wings hot, right out of the bowl, with plenty of paper napkins.
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