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Grilled Chicken Wings with Shishito Peppers and Herbs
Adam Rappaport's recipes for grilled chicken wings with shishito peppers and marinated steak
Nathan Congleton / TODAY
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Rating:
5.0 (2 rated)

These grilled chicken wings from Bon Appetit are the perfect addition to your summer cookout or a delicious dinner. 

Ingredients

  • Vinaigrette

    • 1 large shallot, finely chopped
    • 1 cup fresh lime juice
    • Kosher salt, freshly ground pepper
    • ½ cup toasted sesame oil
    • ½ cup vegetable oil
    • ¼ cup soy sauce
    • 2 tablespoons honey or maple syrup
  • Chicken and assembly

    • 3 pounds chicken wings, flats and drumettes separated if desired
    • Kosher salt, freshly ground pepper
    • 1½ cups shishito peppers
    • 2 tablespoons vegetable oil
    • 1 red jalapeño or Fresno chile, thinly sliced
    • 1½ cups mixed tender herbs (such as mint, cilantro, and/or basil)

Preparation

Vinaigrette

Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.

Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine.

Season sesame-lime vinaigrette with salt and pepper.

Make ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.

Chicken and assembly

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 jalapeño and herbs over wings and shishito peppers. Drizzle with ¼ cup vinaigrette (an unbeatable basic dressing; use leftovers on a rice bowl or in a crunchy carrot salad).

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