GRILLED CHICKEN WINGS WIth shishito peppers

This is one of my (and my brother’s) all-time favorite recipes that’s very very easy. I’ve taken the Bon Appetit version and adjusted it over the years to how we like it and have doubled it multiple times. There’s nothing better than a grill. Enjoy!!!

Ingredients

Vinaigrette

• 1 large shallot, finely chopped

• 1 cup fresh lime juice

• ½ cup toasted sesame oil

• ½ cup soy sauce

• 2 tbsp maple syrup

• salt & pep

Chicken & Things

• 3 lbs chicken wings (I buy them already separated from Bell & Evans)

• 2 bags of shishito peppers

• 1 fresno chile, thinly sliced

• 1 ½ cups of mixed herbs (mint, basil, and cilantro or just one works)

Step by Step

1. Combine the shallot and lime juice, adding salt and pep, and let sit for 10 minutes.

2. While that’s sitting, pat down your wings with paper towels and season with salt and pep. Add to gallon-size bags (usually takes 2 bags) with room for the vinaigrette.

3. After 10 minutes, add the sesame oil, soy sauce, maple syrup, and whisk to combine. Season again if needed.

4. Add about ¾ cup of the vinaigrette to each gallon bag with the wings. Move them around so everything is coated, and marinate in the fridge for at least 2 hours, and up to a whole day.

5. When time to cook, heat a grill over medium heat. Add the shishito peppers to a bowl and add about 2 tablespoons of the remaining vinaigrette and mix together.

6. Once the grill is hot, transfer the wings to the grill. Turn them after 5 minutes so both sides are equally charred. This should take in total 8-10 minutes. Remove once done to a baking sheet.

7. Add shishito peppers to the grill, turning every 2 minutes. They char quickly. Once you hear them ‘popping’, you can take them off the grill and add them on top of the wings.

8. Add your fresno chile and herbs on top of the wings and shishittos and drizzle a bit of the remaining vinaigrette. I also like to serve the vinaigrette in a bowl as a dipping sauce.