Cooking for 6 people
Ingredients
- 18
chicken wing drums and flats
- 2 tbsp.
olive oil
- 4 tbsp.
dried parsley
- 4 tbsp.
dried cilantro
- 1 tbsp.
dried oregano
- 1 tsp.
granulated garlic
- 1 tsp.
dried onion flakes
- 1 tsp.
smoked paprika
- 1 tsp.
coarsely ground black pepper
- 1 tsp.
crushed red pepper
- 1
lemon, zest
-
kosher salt, to taste
- 1
lemon
- 1 tbsp.
olive oil
-
fresh herbs or micro greens
-
sauces of your choice
1Food Prep
First, chop the fresh herbs or micro greens for the garnish, and set aside.
In a small bowl, combine the dry ingredients for the Chimichurri Rub including the zest of 1 lemon.
In a large bowl, toss the drums and flats with the olive oil and Chimichurri Rub, and refrigerate for 2 hours, up to overnight. Remove the chicken wings from the refrigerator 1 hour prior to grilling.
2Grill Prep
Fuel: We recommend Kingsford™ Professional Charcoal Briquets for their high heat, low ash performance.
Method: Two-Zone Method
Temp: 350–450°F (Medium Heat)
3The Cook
When your grill is at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place chicken over indirect heat, away from the fire. Then close the lid, with the top vent above the chicken. Damper top and bottom vents until only ¼ open.
Turn and rotate the wings intermittently until they reach an internal temperature of 145°F on a digital meat thermometer.
To finish, move the chicken to the hotter side of the grill, directly over the coals. Sear the wings with the grill lid and bottom vents wide open for 3–4 mins per side. The wings are done when they reach an internal temperature of 165°F on a digital meat thermometer. For additional flavor and crispiness, cook until an internal temperature of 175°F is reached.
Set aside for 5 minutes to rest.
Cut the lemon into 8 wedges, and with a pastry brush and olive oil, spread a light coating of the oil over the lemon wedges. Grill each wedge for a couple minutes, watching carefully, until lightly charred.
Plate family-style and garnish with the charred lemon and fresh herbs and/or micro greens. Serve with your favorite sauces.
Recipe created by Chef David with Live Fire Republic on behalf of Kingsford™ Charcoal.
For safe meat preparation, reference the USDA website.
