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Smoked & Seared Chimichurri Chicken Wings

Name: Smoked & Seared Chimichurri Chicken Wings
Ingredients: 18–24 chicken wing drums and flats; 2–3 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

The bright flavors of a chimichurri rub make these smoked and seared chicken wings special for any occasion. Drums or flats? We recommend both!

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1 Food Prep 15 min + marinade
2 Grill Prep 10–20 min
3 The Cook 15–20 min

Cooking for people

Ingredients

18–24 chicken wing drums and flats
2–3 tbsp. olive oil

Dried Chimichurri Rub

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

Toppings

1 lemon
1 tbsp. olive oil
fresh herbs or micro greens
sauces of your choice

1 Food 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.

How Do I Prevent Scorching When Searing Chicken Wings? Chicken skin burns quickly, especially when the marinade or rub contains high amounts of sugar. So, watch them closely, and turn them often to prevent scorching.

2 Grill Prep

Fuel: We recommend Kingsford ® Professional Charcoal Briquets for their high heat, low ash performance, and Kingsford ® BBQ Smoking Chips (Hickory). Be sure to soak the chips in water for at least 30 minutes before spreading them onto your coals.

Method: Two-Z°ne Method

Temp: 350–450°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The 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.

When Do I Apply a Sauce or Glaze to Chicken Wings? Let’s Find Out! Sauces and glazes add delicious flavor to wings. To prevent charring, apply your glaze about 3 minutes before the wings have reached doneness. Close the lid to let the sauce or glaze heat up and caramelize on the wings.