Active Time: 30 Mins
Total Time: 30 Mins
Yield: Serves 8 (serving size: 3 to 4 wing pieces)
You can’t go wrong with this basic recipe for perfect grilled chicken wings. A grilled wing is smoky, crispy, and an all-around delicious change of pace from its fried counterpart. You can dress your grilled chicken wings as you please (classic Buffalo sauce works or even a honey-sesame glaze), but we’d highly recommend giving this lemon-pepper sauce a go. You may be surprised to see jarred lemon curd in the ingredient list, however, a savory-sweet sauce is a brilliant way to use this convenience product. (After all, doesn’t your favorite barbecue sauce have a prominent element of sweetness?) The curd delivers a rich, lemony sweetness that’s balanced with aromatic sautéed garlic, brightened with fresh juice, and perfectly matched with a well-salted, savory grilled chicken wing.
- 3 1/2 pounds chicken wings (wing flats, drumettes, and tips separated; tips discarded)
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Canola oil, for grill
- 2 tablespoons olive oil or unsalted butter
- 1 1/2 tablespoons minced garlic (about 3 large garlic cloves)
- 1/2 cup prepared lemon curd
- 3 tablespoons water
- 2 teaspoons black pepper
- 1 tablespoon fresh lemon juice (from 1 lemon)
How to Make It
Prepare the Wings: Preheat a charcoal or gas grill to medium (350°F to 400°F). Toss wings with salt and pepper in a large bowl. Lightly coat grates with canola oil. Grill, covered, until charred and a thermometer inserted into thickest part of wing registers 170°F, 4 to 5 minutes per side. Transfer to a large bowl.
Prepare the Sauce: While wings cook, heat oil or butter in a small saucepan over medium. Add garlic; cook, stirring constantly, until softened and fragrant, about 1 minute. Add lemon curd, water, and pepper; stir to combine. Bring to a boil over medium, and cook, stirring occasionally, until reduced slightly, 2 to 3 minutes. Remove from heat; stir in lemon juice. Pour Sauce over Wings; toss gently to coat. Serve immediately.
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