Grilled chicken wings with garlic and herbs
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 826, total fat 64 G., saturated fats 16 G., proteins 60 G., carbohydrates 3 G., fiber 1 G., cholesterol 378 mg, sodium 898 mg, sugar 1 G.
Calories 826, total fat 64 G., saturated fats 16 G., proteins 60 G., carbohydrates 3 G., fiber 1 G., cholesterol 378 mg, sodium 898 mg, sugar 1 G.
"Grilled wings are my favorite recipe when I don't feel like frying," shares Megan Mitchell. "Grilling them gives them a crispy texture and infuses them with an incredible smoky flavor you can't get any other way. I transfer the hot wings straight from the grill to a vibrant garlic-herb sauce, toss them, and top with freshly grated Parmesan cheese."
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 1.3 kg chicken wings, cut in half (tips removed)
- Grapeseed oil, for greasing and drizzling
- 1 large lemon, zested and cut into wedges
- 1 clove of garlic, grated
- 0.5 cups tightly packed basil leaves
- 1/4 cup tightly packed parsley leaves
- 1/4 cup tightly packed dill leaves
- 1/4 cup extra-virgin olive oil
- A piece of Parmesan cheese to grate
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Cooking the dish according to the recipe:
- Preheat grill to 200°C. Clean and lightly oil the grill grate.
- Place the chicken wings in a large bowl, drizzle with 1–2 tablespoons of grapeseed oil, and add a generous pinch of salt and black pepper. Toss to coat.
- Place the wings on the grill, cover, and grill for 10 minutes. Turn the wings over and grill until golden brown and the skin is crispy, 5 to 10 minutes.
- Meanwhile, prepare the garlic-herb mixture.:
In a small food processor, combine the lemon zest with the garlic, basil, parsley, dill, olive oil, and a pinch of salt and black pepper. - Blend until a thick paste forms. Transfer to another large bowl. Add the wings when they're done and toss to coat completely.
- Place the wings on a large platter or plate and sprinkle with freshly grated Parmesan cheese. Serve garnished with lemon wedges for a squeeze of juice.
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