Grilled Chicken Wings With Shishito Peppers And Herbs
- 3 pounds chicken wings, flats and drumettes separated if desired
- Kosher salt, freshly ground pepper
- 1 1/4 cups
- , divided
- 1 1/2 cups shishito peppers
- 2 tablespoons vegetable oil
- 1 red jalapeno or Fresno chile, thinly sliced
- 1 1/2 cups mixed tender herbs (such as mint, cilantro, and/or basil)
- Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
- Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8-10 minutes if separated, 12-15 minutes if left whole. Transfer to a platter.
- Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
- Scatter jalapeno and herbs over wings and shishito peppers. Drizzle with remaining 1/4 cup vinaigrette.
chicken, kosher salt, peppers, vegetable oil, red, mixed tender herbs
Taken from www.epicurious.com/recipes/food/views/grilled-chicken-wings-with-shishito-peppers-and-herbs (may not work)