Spicy Herb Grilled Wings With Veggie Chips Recipes

Steps:

• Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings

Steps:

• Prep the rub: Pour about an inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
• In a dry medium pan over low heat, combine the cumin, red pepper flakes, peppercorns and garlic powder. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
• Remove the rosemary leaves from their stems, then put the herbs and spices in a spice grinder and pulse until finely chopped and combined. Remove and add 1 tablespoon salt.
• Prep the wings: Massage the wings with the herb rub and place them on a wire rack set inside a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the oven to 400˚.
• Bake the wings: Transfer the baking sheet with the rack and wings to the oven and bake until the wings are crispy, flipping halfway through, 40 to 50 minutes. Serve warm.

Steps:

• Puree cumin, coriander, peppercorn and cardamom in a blender until very fine. Add parsley, mint, oregano, garlic, fresno, salt, vinegar and ¼ cup oil and puree until a thick pesto like paste forms. Place chicken in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Thoroughly clean grates and brush with oil. Set chickens, skin side up, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15-20 minutes.
• Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 20-25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.
• Mix olives, lemon juice, chopped parsley, remaining ¼ cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.
• To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
• Place wings in single layer in shallow foil pan. Place pan on grate over unlit area; close lid. Grill 20 min. or until wings are lightly browned, monitoring for consistent temperature.
• Meanwhile, mix mayo, hot pepper sauce and garlic powder until blended. Reserve 1/2 cup mayo mixture; mix remaining mayo mixture with ranch dressing.
• Brush both sides of wings generously with reserved mayo mixture. Grill 15 min. or until wings are done. Serve with dressing mixture.

Steps:

• Preheat the grill to 400 degrees F. Clean and lightly oil the grill grates.
• Place the chicken wings in a large bowl and drizzle with 1 to 2 tablespoons grapeseed oil and add a large pinch each of salt and pepper. Toss to coat.
• Arrange the wings on the grill, cover and cook for 10 minutes. Flip the wings and grill until cooked through, golden brown and the skin is crispy, 5 to 10 minutes.
• While the wings grill, make the garlic and herb mixture: In a small food processor, combine the lemon zest with the garlic, basil, parsley, dill, olive oil and a pinch each of salt and pepper.
• Process until a chunky paste forms. Pour into another large bowl. Add the wings when they're ready and toss to coat.
• Pile up the wings on a large platter or plate and finish with freshly grated Parmesan. Serve with the lemon wedges on the side for squeezing.

Steps:

• Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
• Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
• DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

Steps:

• Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
• Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5-10 minutes.
• Transfer wings to a platter. Season with salt and pepper and serve immediately.
• Do Ahead
• Wings can be marinated 1 day ahead; keep chilled.

Steps:

• Place the pepper and salt in a medium bowl.
• Add the garlic cloves and crush into the salt and pepper to make a thick paste.
• Add the lemon juice, crushed red pepper, and hot sauce.
• Whisk in the olive oil slowly until well combined.
• Place the chicken wings in a large sealable plastic bag.
• Add the marinade and seal the bag tightly.
• Shake the bag well to coat.
• Refrigerate for 12-48 hours.
• Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
• Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
• Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
• Throw away the marinade.
• Serve hot, at room temperature, or chilled (see how versatile this is?).
• The wings can be refrigerated for up to 2 days before serving chilled, or reheated.

Steps:

• Whisk together first three ingredients. Set aside.
• Place wings on grill over low, direct heat. Grill 15 minutes per side, then baste chicken with sauce, turn, and continue to baste until done, and desired crispness, color, coverage is reached.

Steps:

• Pat wings very dry with paper towels. Whisk garlic, herbs, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes or up to overnight.
• Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
• Transfer wings to a platter. Season with salt and pepper and serve immediately.
• Do Ahead
• Wings can be marinated 1 day ahead; keep chilled.