Spicy Grilled Chicken Wings
Wings tossed with a spicy herb mixture right after they come off the grill make an excellent snack to serve when you have company.
Serves: Serves 4
- 3lb (1.5kg) chicken wings
- 3 tablespoons olive oil
- 2 tablespoons smoked paprika picante (hot) (preferably the Spanish pimentón de La Vera)
- Kosher salt and freshly cracked black pepper
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon (about 1/4 cup)
- 1/4 cup roughly chopped fresh herbs: any combination of parsley, sage, rosemary, thyme, and oregano
- 2 tablespoons dry sherry
- 1 tablespoon minced fresh garlic
- 1 tablespoon red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Cut each wing into 3 sections. Discard the wing tips or save them for stock.
- Rub the wing pieces with oil, sprinkle them with smoked paprika, salt, and pepper, then put them on the grill directly over the coals and cook, turning occasionally, until they are golden brown (10-15 minutes). To check for doneness, cut into one to make sure there is no redness near the bone.
- While the wings are on the grill, combine the olive oil, lemon juice, fresh herbs, sherry, garlic, red pepper flakes, and salt and pepper in a bowl large enough to hold all of the wings; mix well.
- As the wings come off the grill, add them to the bowl, turning to coat with the dressing. Serve the wings hot, right out of the bowl, with plenty of paper napkins.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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