Recipe courtesy of Mark Bittman
Grilled Chicken Wings with Provencal Flavors
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • Salt and freshly ground black pepper
  • 1 teaspoon fresh thyme, oregano or marjoram leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon chopped fresh lavender leaves, optional
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • Extra-virgin olive oil
  • 8 chicken wings, cut into 3 sections, smallest section reserved for stock
  • 8 bay leaves, cut in half
  • Lemon wedges

Directions

Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.

In a small bowl, combine a sprinkle of salt and pepper with the herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper. 

Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes. 

Serve hot, warm or at room temperature, with lemon wedges. Remove bay leaves.

Cook's Note

Bay leaf is not edible.

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