Time: 5 hours 10 minutes
Complexity: average
Servings: 8-10

Whole chicken wings are marinated in a mixture of microwave-roasted garlic, lemon juice, thyme sprigs, basil, and oregano. They are then grilled over indirect heat until tender and almost done. Finally, sear the wings directly over the coals for a crispy crust with delicious char marks, but flip them regularly to avoid burning the delicate wings. Serve the wings sprinkled with Parmesan cheese and drizzled with prepared basil oil for a delicious Mediterranean flavor.

Ingredients:

• 2 lemons + wedges for serving
• 1 head of garlic, cloves crushed and peeled
• 0.5 cup olive oil + extra for greasing the grill
• 0.5 cup fresh basil + 2 large sprigs
• 5 large sprigs oregano, cut in half
• 8-10 sprigs of thyme, cut in half
• 2.2 kg chicken wings
• 4 tbsp (60 g) butter, room temperature
• 1/4 tbsp. grated parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lemon, garlic, basil, oregano, thyme, chicken wings, butter, Parmesan cheese

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Preparation:

Step 1
• Grate the zest of 1 lemon and set aside; juice both lemons. Combine the garlic and olive oil in a large microwave-safe bowl and microwave until the garlic begins to shimmer, 1 to 2 minutes; let cool. Add the lemon juice, herb sprigs, 1 teaspoon salt, black pepper, and chicken wings. Using your hands, rub the wings with the oil mixture, pressing firmly to coat them with the garlic and herbs. Cover and refrigerate for at least 4 hours or overnight, stirring once or twice during this time.
Step 2
• Meanwhile, in a mini food processor, pulse the olive oil, basil leaves, lemon zest, and 1/2 teaspoon each of salt and black pepper. Cover and refrigerate until ready to use.
Step 3
• Preheat the grill to medium-high heat and prepare the indirect heat zone. On a charcoal grill, rake the coals to the side; on a gas grill, turn off half the burners. Remove the basil oil from the refrigerator. Remove the wings from the marinade. Brush the grill grate with olive oil and place the wings on the cooler side (indirect heat). Cover the grill and cook, turning the wings once, until almost cooked through and the skin is golden brown, about 30 minutes. Move the wings to the direct heat zone and cook, turning frequently, until the skin is crisp and lightly charred, another 10 to 15 minutes.
Step 4
• Transfer the wings to a large bowl. Add the basil oil and toss to coat completely. Add the Parmesan cheese, season with salt and pepper, and toss again. Serve with lemon wedges.

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