Piri-Piri Chicken Wings
The tips of chicken wings prevent them from laying flat on the grill, so be sure to trim them before cooking. They can be frozen and used later to make stock.
Makes: 8 servings; Total time: 30 minutes
|FOR THE WINGS, PARCOOK:|
|3||3lb. chicken wings, tips removed, cut in half at the joint|
|FOR THE SAUCE, HEAT:|
|4||4Tbsp. unsalted butter|
|1⁄4||1/4cup olive oil|
|1||1Tbsp. minced garlic|
|1||1Tbsp. minced fresh ginger|
|1||1Tbsp. hot sauce (such as Frank's)|
|2||2tsp. red pepper flakes|
|1||1tsp. minced lemon zest|
|1||1tsp. smoked paprika|
|1⁄2||1/2tsp. kosher salt|
|1⁄4||1/4cup fresh lemon juice|
|Chopped fresh cilantro|
Preheat grill to medium-high. Brush grill grate with oil.
For the wings, parcook chicken in a large pot of boiling salted water, 15 minutes; drain.
For the sauce, heat butter and oil in a saucepan over medium-low until butter melts.
Stir in garlic, ginger, hot sauce, pepper flakes, zest, paprika, and salt. Simmer sauce 3–4 minutes, then add lemon juice and simmer 2–3 minutes more.
Toss wings with half of the sauce. Grill wings, uncovered, flipping occasionally, until charred and crispy on both sides, 5–6 minutes.
Toss wings with remaining sauce, transfer to a platter, drizzle with honey, and garnish with cilantro.
Per serving: 506 cal; 40g total fat (13g sat); 146mg chol; 1505mg sodium; 3g carb; 1g fiber; 31g protein
So the fatty skin of the wings doesn't burn on the grill, parcook them in water before grilling.