Grilled Chicken Wings with Shishito Peppers and Herbs

Ingredients for Grilled Chicken Wings with Shishito Peppers and Herbs

• 1.4kg chicken wings, flats and drumettes separated if desired

• Kosher salt, freshly ground pepper

• 300ml Sesame-Lime Vinaigrette, divided

• 350ml shishito peppers

• 2 tablespoons vegetable oil

• 1 red jalapeño or Fresno chilli, thinly sliced

• 1 1/2 cups mixed tender herbs (such as mint, coriander, and/or basil)

Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 240ml 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 remaining 60ml vinaigrette.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.