Herb Grilled Chicken Wings Recipes

GARLIC AND HERB GRILLED WINGS

Steps:

• Preheat the grill to 400 degrees F. Clean and lightly oil the grill grates.
• Place the chicken wings in a large bowl and drizzle with 1 to 2 tablespoons grapeseed oil and add a large pinch each of salt and pepper. Toss to coat.
• Arrange the wings on the grill, cover and cook for 10 minutes. Flip the wings and grill until cooked through, golden brown and the skin is crispy, 5 to 10 minutes.
• While the wings grill, make the garlic and herb mixture: In a small food processor, combine the lemon zest with the garlic, basil, parsley, dill, olive oil and a pinch each of salt and pepper.
• Process until a chunky paste forms. Pour into another large bowl. Add the wings when they're ready and toss to coat.
• Pile up the wings on a large platter or plate and finish with freshly grated Parmesan. Serve with the lemon wedges on the side for squeezing.

SPICY HERB GRILLED WINGS WITH VEGGIE CHIPS

Steps:

• For the chips: Thinly slice both potatoes using a mandoline or vegetable slicer, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Drain the potatoes well and pat very dry with paper towels. Dry the bowl as well.
• Return the dry potatoes to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Preheat the air fryer of a smart countertop grill to 315 degrees F. Shingle the potato slices in the bottom of the basket; it's OK if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs to evenly cook, 20 to 25 minutes. If you notice a few chips are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining slices. (Do not cook longer than 25 minutes, they will continue to crisp as they cool.)
• Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Return the air fryer to 320 degrees F. Shingle the beet slices in the bottom of the basket; it's OK if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes with tongs to cook evenly, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before the others, remove to a bowl and continue air frying the remaining pieces. (Do not cook longer than 30 minutes, they will continue to crisp as they cool.)
• Combine the beet chips and potato chips in a large bowl, season with the Parmesan, rosemary and a pinch of salt and toss to combine.
• For the wings: Pour about 1 inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
• Combine the cumin, red pepper flakes, peppercorns and garlic powder in a dry medium skillet over low heat. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
• Remove the rosemary leaves from their stems. Put the rosemary leaves, sage leaves, toasted spice mixture and 2 teaspoons salt in a spice grinder and pulse until finely chopped and combined.
• Massage the wings with the herb rub and place them on a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the grill of a large indoor grill with air fryer to high.
• Transfer the wings to the grill and cover. Cook until golden and completely cooked, flipping halfway through, about 15 minutes total. Serve warm with the chips and blue cheese dressing for dipping.

3-INGREDIENT GARLIC-HERB GRILLED CHICKEN WINGS

Steps:

• Pat wings very dry with paper towels. Whisk garlic, herbs, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes or up to overnight.
• Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
• Transfer wings to a platter. Season with salt and pepper and serve immediately.
• Do Ahead
• Wings can be marinated 1 day ahead; keep chilled.

HERB GRILLED CHICKEN WINGS

Steps:

• Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
• Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
• DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

ROASTED HERB WINGS

Steps:

• Prepare the wings: Preheat the oven to 400 degrees F (204 degrees C). Rinse the chicken wings under cold water, then pat dry with paper towels. Make sure the wings are completely dry, then break the wings down.
• Use a sharp chef's knife to break down each wing into three separate pieces. Using your finger, locate the joint connecting the drumette to the wingette (flat), then use the tip of your knife to cut the skin so the joint is visible. Firmly press your knife in between the pieces to separate them. Next, use your finger to locate the joint connecting the wingette (flat) to the wing tip. You don't need to cut the skin, just press your knife through the joint, reserving the wing tips to make stock.
• In a large bowl, combine the olive oil, Parmesan, thyme, parsley, garlic, lemon zest, lemon juice, salt, Italian seasoning, paprika, and pepper. Add the wings and toss to completely coat. Make sure you don't overcrowd the skillet or the wings will steam rather than bake and won't be crispy.
• Transfer the wings to two large cast-iron skillets lightly greased with oil and roast, flipping every 10 to 12 minutes, until you can cut into the wing and the juice runs clear, about 40 minutes.
• Make the tossing sauce: In a small saucepan, combine the sauce ingredients over medium heat. Once the butter melts, reduce the heat to low, stirring occasionally.
• Remove the wings from the oven (leave the oven on) and toss with the warm sauce in a large bowl, making sure to cover each morsel. Return the wings to the cast-iron skillets, drizzle with any leftover sauce, return to the oven, and roast for 5 more minutes. Serve hot, garnished with parsley.