Grilled Chicken Wings With Shishito Peppers and Herbs
Ingredients
Vinaigrette:
1 large shallot, finely chopped
1 C. fresh lime juice
kosher salt, fresh ground pepper
1/2 C. toasted sesame oil
1/2 C. vegetable oil
1/4 C. soy sauce
2 T. honey or maple syrup
Chicken and Assembly:
3 pounds chicken wings, flats and drumettes separated if desired
Kosher salt, freshly ground pepper
1 1/2 cups shishito peppers
2 tablespoons vegetable oil
1 red jalapeño or Fresno chile, thinly sliced
1 1/2 cups mixed tender herbs (such as mint, cilantro, and/or basil)
Instructions
Vinaigrette:
Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.
Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.
Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.
Chicken and Assembly:
Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
Prepare a 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.
Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with ¼ cup vinaigrette (an unbeatable basic dressing; use leftovers on a rice bowl or in a crunchy carrot salad).
