Best 3 Salt And Pepper Grilled Chicken Wings Recipes

THREE-INGREDIENT GRILLED CHICKEN WINGS

Steps:

• First, wash the chicken wings and pat dry. Place in a large mixing bowl. Sprinkle the salt and pepper over the wings and mix thoroughly with your hands. This helps the seasoning really adhere to the chicken.
• Let marinate in the refrigerator for at least 5 hours. If you let them marinate overnight, all the better! When the wings are done marinating, fire up your grill. Let it get pretty hot--if your grill has one of those fancy thermometers, let it get all the way up to max heat.
• Grilling is a rather inexact science, so let your resident grillmaster handle these. I'm happy to say that in recent years, I've very nearly usurped my dad--at least when it comes to wings! If you're a grilling novice and need a few more tips, though, here's how I cook them:
• Place the wings on the grill, topside down. After about 3-5 minutes, you can turn them 90 degrees to brown them evenly. Close the grill to let them cook through as well. Though you should only close the grill for 45-60 seconds at a time, as grease flare-ups can occur pretty easily with wings. When the top of the wing is thoroughly grilled (you'll know it by the golden, lightly crisped and charred skin), flip the wings. Lower the heat to medium/medium high, and repeat these steps until the wings are cooked through, periodically closing the grill to let them cook through. Some wings will cook faster than others, so you can place those on indirect heat while the rest finish up.

CHINESE SALT AND PEPPER CHICKEN WINGS

Steps:

• In a large bowl, combine the wine, ginger, minced garlic, and salt and stir to mix. Add the chicken and toss to coat. Let marinate for at least 20 minutes or overnight (cover and refrigerate if more than 20 minutes).
• In a large, heavy skillet, heat the oil until it shimmers (about 350°F).
• Remove the chicken from the marinade (discard the marinade) and toss it with the potato starch, coating well.
• Shake excess potato starch off of the chicken pieces and drop them into the hot oil. You can do 5 to 7 pieces of chicken at a time, but don't crowd the skillet. Plan to cook the chicken in 2 or 3 batches. Cook for about 5 minutes, until the bottoms of the chicken pieces are golden brown. Turn the chicken over and cook for about 5 minutes more, until golden brown on the second side. Transfer the cooked chicken pieces to a paper towel-lined plate to drain. Cook the remaining chicken pieces in the same manner.
• Once all of the chicken has been fried, heat a heavy skillet over medium-high heat. Add the butter and let it melt. Once it is sizzling and begins to foam, add the chiles and garlic and cook, stirring frequently, until the chiles begin to brown, 1 to 2 minutes.
• Put the fried chicken on a serving platter and then dump the fried chiles and garlic over the top. Sprinkle with the white pepper and the pepper-salt and serve immediately.

SIMPLE SALT-AND-PEPPER GRILLED CHICKEN

Steps:

• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
• Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
• Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
• Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.