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:
33lb. chicken wings, tips removed, cut in half at the joint
FOR THE SAUCE, HEAT:
44Tbsp. unsalted butter
14 1/4cup olive oil
STIR IN:
11Tbsp. minced garlic
11Tbsp. minced fresh ginger
11Tbsp. hot sauce (such as Frank's)
22tsp. red pepper flakes
11tsp. minced lemon zest
11tsp. smoked paprika
12 1/2tsp. kosher salt
14 1/4cup fresh lemon juice
Honey
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.

Nutrition Information
Per serving: 506 cal; 40g total fat (13g sat); 146mg chol; 1505mg sodium; 3g carb; 1g fiber; 31g protein

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