chicken , Chicken Wings , Lemon , rosemary
Best for: Wings for people who like them bright and herby instead of sauced.
For the slate’s 25th plate we chose wings over a second dessert: they are among the most searched grilled appetizers there are, and the Italian treatment — lemon, rosemary, garlic, and a long marinade — makes them taste like a trattoria’s instead of a sports bar’s. Grilled until the skin crisps, finished with lemon and parsley.
Grill: Two zones; 400°F with the lid closed, finishing over direct heat. Equipment: Covered grill, large bowl, tongs, instant-read thermometer.
Ingredients
Marinate: 2 hours. Rest: 5 minutes. Total: 2 hours 50 minutes.
Wings and marinade
- 3 lb chicken wings, split into flats and drumettes, tips removed
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh rosemary
- 4 garlic cloves, minced
- 2 teaspoons fine table salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
To finish
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
- Flaky sea salt
Directions
Whisk the olive oil, lemon juice and zest, rosemary, garlic, salt, black pepper, and red pepper flakes. Add the wings, toss well, cover, and refrigerate for 2 hours (up to overnight).
Heat a two-zone grill to 400°F. Lift the wings from the marinade, let the excess drip off, and discard the marinade.
Set the wings over indirect heat, close the lid, and cook for 20 minutes, turning once halfway.
Move the wings over direct heat and grill for 8 to 10 minutes, turning often, until the skin is crisp and charred at the edges and the wings reach 165°F.
Rest the wings for 5 minutes on a warm platter.
Scatter with parsley and flaky sea salt and serve with lemon wedges.
Grilling tip: Indirect first, direct last: rendering the fat under the lid first is what lets the skin crisp instead of flare at the finish.
