GRILLED CHICKEN WINGS WITH PROVENçAL FLAVORS
Like most chicken parts, wings are best grilled in two stages. Start them over indirect heat, away from the hottest part of the grill. Cook them there, more or less undisturbed, until most of their fat is rendered and they're just about cooked through. This takes only 10 or 15 minutes, especially if you cut the wings into sections first (more on this in a second). At this point they'll be pale and not especially appetizing, but move them over to the hot part of the grill, brown them under a watchful eye, and they'll turn gorgeous.
Provided by Mark Bittman
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
- In a small bowl, combine a sprinkle of salt and pepper with herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
- Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
- Serve hot, warm or at room temperature, with lemon wedges. (Bay leaf is not edible.)
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
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Anu Agnihotri US Candid
a@hotmail.comI've tried many grilled chicken wing recipes, but this one is by far the best. The flavors are incredible and the wings are always cooked perfectly.
TEBOGO Tebo
tt94@gmail.comI'm not a big fan of chicken wings, but I tried this recipe and was hooked! The marinade is amazing and the wings are so juicy and flavorful.
Kristina Banushi
kbanushi0@aol.comI made this recipe for my finicky kids and they loved it! They even asked for seconds.
Jedidiah Francis
jedidiah-francis@yahoo.comI'm new to grilling and this recipe gave me the confidence to try something new. The chicken wings were cooked perfectly and the flavors were amazing.
Norris White
nwhite59@aol.comThis recipe is a great base for experimentation. I added some chili powder and cumin to the marinade and they came out with a delicious smoky flavor.
Marquis Robinson
m.robinson98@gmail.comI used boneless, skinless chicken breasts instead of wings and it worked out great. Just had to adjust the cooking time a bit.
akmal choudhary
akmal.c72@hotmail.comI'm not sure what went wrong, but my wings turned out dry and tough. I followed the recipe exactly, so I'm not sure what happened.
Thabang Mandlazi
t-mandlazi@hotmail.com5 stars! This recipe is a keeper.
MS SAGOR2022
sagor2022ms22@hotmail.comI marinated the wings overnight and grilled them the next day. They were so juicy and flavorful, I could have eaten the whole batch myself!
TUMUHAIRWE BABRA
b0@hotmail.co.ukMade this for a potluck and it was a hit! Everyone loved the flavor and I got several requests for the recipe.
Aman Khatri
aman-k79@yahoo.comNot a fan of grilled chicken wings, but I tried this recipe and was pleasantly surprised! The marinade really makes a difference.
Mostafa Zakho
m@gmail.comLoved the combination of flavors in this recipe! The thyme and rosemary really shine through.
keneilwe Kekae
kekae@aol.comSo easy to make and absolutely delicious. I grilled them a bit longer for a crispy skin and they were perfect!
Elizabeth Moya (Liz)
e.m@hotmail.comMy summer cookout showstopper! Tender, juicy chicken wings with a Provençal twist. Served these at my last gathering and the rave reviews were off the charts. A new family favorite.