Grilled Chicken Wings with Shishito Peppers

If I left dinner plans up to my little guy, here’s what it would look like for the week: wings on Monday, Tuesday, Wednesday, Thursday, Friday, the weekend. Repeat.

Is it it me or is that a really odd choice for an 11-year-old to be obsessed with? With that, I’m turning to Bon Appetit for a little help in variation.

These did not disappoint. While he may not have loved shishito peppers like I did, he had me beat on the wing count. The sight of his sauce-smeared face and bone-filled plate was nearly enough to make me lose my appetite. It’s like a ravenous dog tore through the wings. If this is a small indication of what teenage eating is going to be like, I’m thinking a table manners class might be a good investment.

All that aside, since our team is out of the playoffs, we have a friendly wager between Golden State and Cleveland. Loser has to pick up the other’s chores for the week. I cannot wait to see his Warriors get knocked out and then watch all 4’8” of him wash my big Suburban.

I might just make the agony of defeat that much more stinging by eating a batch of these wings while he is on car wash duty. Thankfully the little guy can take as good of a ribbing as he gives, so from now until the winner is determined, I’ll be busy trashing talking his team and cooking up a more game day eats for the NBA Playoff.

Yield: Makes 4 servings

Grilled Chicken Wings with Shishito Peppers

Grilled Chicken Wings with Shishito Peppers

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

Instructions

  1. Note: The vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.
  2. Prep Chicken
  3. Season chicken wings with salt and black pepper. Transfer the wings to a large resealable plastic bag and add 1 cup vinaigrette. Seal bag and shake to coat. Chill for at least 2 hours and up to 1 day.
  4. Prepare grill: Heat grill to 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.
  5. 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.
  6. Scatter jalapeño over wings and shishito peppers. Drizzle with ¼ cup vinaigrette.

 

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