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Grilled Chicken Wings with Shishito Peppers

Charred, tangy grilled chicken wings served with blistered shishito peppers and a bright lime-sesame vinaigrette.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • Vinaigrette (heading)
  • 1 large shallot finely chopped
  • 1 cup fresh lime juice
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1/2 cup toasted sesame oil
  • 1/2 cup vegetable oil
  • 1/4 cup soy sauce
  • 2 tablespoons honey or maple syrup
  • Chicken and Assembly (heading)
  • 3 pounds chicken wings flats and drumettes separated if desired
  • Kosher salt to season
  • freshly ground black pepper to season
  • 1.5 cups shishito peppers
  • 2 tablespoons vegetable oil
  • 1 red jalapeño or Fresno chile thinly sliced

Instructions

  • Make the vinaigrette: whisk together the finely chopped shallot, lime juice, 1/2 cup toasted sesame oil, 1/2 cup vegetable oil, soy sauce, and honey or maple syrup; season with kosher salt and freshly ground black pepper to taste. Store chilled if making ahead.
  • Season the wings with kosher salt and freshly ground black pepper.
  • Place the seasoned wings in a large resealable plastic bag, add 1 cup of the vinaigrette, seal, and shake to coat. Chill for at least 2 hours or up to 1 day.
  • Prepare the grill and heat to medium.
  • Grill the wings, turning occasionally, until evenly charred and cooked through, about 8–10 minutes if separated or 12–15 minutes if left whole.
  • While the wings cook, toss the shishito peppers with 2 tablespoons vegetable oil and a pinch of salt and pepper in a medium bowl.
  • Grill the shishito peppers, turning occasionally, until blistered and charred in spots, about 3 minutes; transfer to the platter with the wings.
  • Scatter the thinly sliced red jalapeño or Fresno chile over the wings and peppers, then drizzle with 1/4 cup of the vinaigrette before serving.

Equipment

  • Grill or Grill Pan
  • large resealable plastic bag
  • Medium Bowl
  • Tongs
  • platter

Notes

  • The vinaigrette can be made up to 1 week ahead and chilled.
  • Shake the vinaigrette before using to recombine the oils.
  • Marinate wings at least 2 hours for best flavor.
  • Grill peppers just until blistered for best texture.