Chicken wings are seared in a sesame-lime vinaigrette with shishito peppers and sprinkled with jalapenos. A steady medium heat is best for grilling chicken wings; they need time for the fat to render and the skin to crisp up.
Servings: 4 people
Material:
- 3 pounds chicken wings
- kosher salt, freshly ground pepper
- 1/4 cup sesame-lime vinaigrette
- 1/2 cup shishito chili pepper
- 2 tablespoons vegetable oil
- 1 red jalapeno or Fresno chile, thinly sliced
- 1/2 cup mixed tender herbs (such as mint, cilantro, and/or basil)
Production steps:
- Season chicken wings with salt and black pepper, place in a large resealable plastic bag and add 1 cup of balsamic vinegar. Seal bag; refrigerate for at least 2 hours and up to 1 day.
- Prepare a grill over medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8-10 minutes if separated or 12-15 minutes if kept whole. Transfer to a plate.
- Meanwhile, combine garlic and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred and bubbly, about 3 minutes. Transfer to a serving plate with wings.
- Sprinkle the jalapenos and herbs over the wings and shishito peppers. Drizzle with remaining 1/4 cup balsamic vinegar.
