Grilled Chicken Wings with Tomatoes and Shishito Peppers
Grilled Chicken Wings with Tomato and Shishito Peppers
MAJOR KEY: Medium heat is best for grilling wings. They need time for the fat to render and the skin to crisp.
3 lb. chicken wing, flats and drumettes separated if desired
1 ¼ cups Sesame Vinaigrette
1 ½ cups shishito peppers
1 cup Caprese or cherry tomatoes
2 tbsp. olive oil
1 cup fresh herbs, your favorite blend. I used parsley, mint and basil
- Season chicken wings with Tastic spice, place in a large zip lock, and add 1 cup vinaigrette. Mix bag to coat the chicken and refrigerate for at least 2 hours or overnight.
- Prepare the 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.
- While wings are on the grill, toss shishito peppers and tomatoes, oil and 1 tbsp. of Tastic spice. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
- Scatter herbs over wings and shishito peppers. Drizzle with remaining ¼ cup vinaigrette.
*Tastic Spice is available HERE