Recipes
Grilled Chicken Wings with Grilled Peach Chutney
Grilled chicken wings are a fantastic choice for many reasons: they offer a healthier alternative to frying, boast a delicious smoky flavor from the grill, and make it easy to cook a large quantity all at once. Brining the wings beforehand (even for 30 minutes) enhances both their flavor and moisture. After tossing the wings in the chutney, you can return them to the grill and grill for another minute or two per side to caramelize the chutney slightly. Transfer to a platter, squeeze lime juice over and sprinkle with flaky salt. Yum!
Serves Serves About 4-6
Ingredients
Directions
Ingredients
- ½ cup Diamond kosher salt, plus more for seasoning chicken
- 3 lbs of split chicken wings
- ½ teaspoon freshly ground black pepper
- 1 recipe Grilled Peach-Ginger Chutney, at room temperature or warm
- Juice of 2 fresh limes
- Flaky salt
Directions
Whisk together 2 quarts of cold water and the salt in a container with a lid until the salt dissolves. Add the wings, cover and refrigerate for at least 30 minutes and up to 4 hours.
Prepare the grill for direct grilling over a medium-hot fire, about 400 to 450°F. A charcoal fire is recommended.
Once the grill is preheated, drain the wings and pat dry with paper towels. Transfer to a bowl and toss with 2 tablespoons of oil. Season with a bit more salt and the pepper.
Place the wings on the grill, top-side up, placing the drumettes closer to the back of the grill and the flats closer to the front and cook, turning occasionally, until the skin is crisp and browned and the wings are cooked through (internal temperature of 175°F). This should take approximately 25 minutes.
Toss the wings in a large bowl with 1 cup of chutney to coat well. Transfer wings to a platter, squeeze lime juice over and sprinkle with flaky salt. Serve remaining chutney on the side for dipping.
*After tossing the wings in the chutney, you can return them to the grill to caramelize the chutney slightly. Grill for another minute or two per side, transfer to a platter, squeeze lime juice over and sprinkle with flaky salt.
Prepare the grill for direct grilling over a medium-hot fire, about 400 to 450°F. A charcoal fire is recommended.
Once the grill is preheated, drain the wings and pat dry with paper towels. Transfer to a bowl and toss with 2 tablespoons of oil. Season with a bit more salt and the pepper.
Place the wings on the grill, top-side up, placing the drumettes closer to the back of the grill and the flats closer to the front and cook, turning occasionally, until the skin is crisp and browned and the wings are cooked through (internal temperature of 175°F). This should take approximately 25 minutes.
Toss the wings in a large bowl with 1 cup of chutney to coat well. Transfer wings to a platter, squeeze lime juice over and sprinkle with flaky salt. Serve remaining chutney on the side for dipping.
*After tossing the wings in the chutney, you can return them to the grill to caramelize the chutney slightly. Grill for another minute or two per side, transfer to a platter, squeeze lime juice over and sprinkle with flaky salt.