Garlic and Herb Grilled Wings

Grilled wings are my go-to when I don't want to deal with the hassle of frying. Not only do they get super crispy on the grill, they also get an incredible charred flavor you can't get any other way. I toss them hot off the grill in a bright lemony herb sauce and finish with freshly grated Parmesan cheese.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

3 pounds chicken wings, a mix of drumettes and wingettes

Grapeseed oil, for greasing and drizzling

Kosher salt and freshly ground black pepper

1 large lemon, zested and cut into wedges

1 clove garlic, grated

1/2 cup packed basil leaves

1/4 cup packed flat-leaf parsley leaves

1/4 cup packed dill fronds

1/4 cup extra-virgin olive oil

Wedge of Parmesan, for grating

Directions

  1. Preheat the grill to 400 degrees F. Clean and lightly oil the grill grates.
  2. Place the chicken wings in a large bowl and drizzle with 1 to 2 tablespoons grapeseed oil and add a large pinch each of salt and pepper. Toss to coat.
  3. Arrange the wings on the grill, cover and cook for 10 minutes. Flip the wings and grill until cooked through, golden brown and the skin is crispy, 5 to 10 minutes.
  4. While the wings grill, make the garlic and herb mixture: In a small food processor, combine the lemon zest with the garlic, basil, parsley, dill, olive oil and a pinch each of salt and pepper.
  5. Process until a chunky paste forms. Pour into another large bowl. Add the wings when they're ready and toss to coat.
  6. Pile up the wings on a large platter or plate and finish with freshly grated Parmesan. Serve with the lemon wedges on the side for squeezing.
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