Grilled Chicken Wings With Provençal Flavors Recipes

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GRILLED CHICKEN WINGS WITH PROVENçAL FLAVORS



Grilled Chicken Wings With Provençal Flavors image

Like most chicken parts, wings are best grilled in two stages. Start them over indirect heat, away from the hottest part of the grill. Cook them there, more or less undisturbed, until most of their fat is rendered and they're just about cooked through. This takes only 10 or 15 minutes, especially if you cut the wings into sections first (more on this in a second). At this point they'll be pale and not especially appetizing, but move them over to the hot part of the grill, brown them under a watchful eye, and they'll turn gorgeous.

Provided by Mark Bittman

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
1 teaspoon fresh thyme, oregano or marjoram leaves
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon chopped fresh lavender leaves, optional
1/4 cup roughly chopped parsley
Extra virgin olive oil
8 chicken wings, cut into three sections, smallest section reserved for stock
8 bay leaves, cut in half
Lemon wedges

Steps:

  • Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
  • In a small bowl, combine a sprinkle of salt and pepper with herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
  • Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
  • Serve hot, warm or at room temperature, with lemon wedges. (Bay leaf is not edible.)

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams

IRRESISTIBLE GRILLED CHICKEN WINGS RECIPE



Irresistible Grilled Chicken Wings Recipe image

Provided by Victor

Time 40m

Number Of Ingredients 9

3 lbs chicken wings ((separated into wingettes and drummettes, tips discarded))
1/4 cup light soy sauce ((see notes))
1/3 cup dark soy sauce ((see notes))
3 Tbsp vinegar
1/2 cup olive oil ((or vegetable oil))
2 tsp each of granulated onions and dried oregano
1 tsp each of kosher salt, granulated garlic, dried parsley, and black pepper
1/4 tsp each of dried thyme and dried basil
1/2 tsp or more for a stronger kick cayenne pepper (optional) (see notes)

Steps:

  • Combine all ingredients for the marinade in a large Ziploc bag. Close the bag and shake really well.
  • Add the chicken wings, close the bag and massage the wings really well to ensure good coverage. Expel as much air as you can, close bag and refrigerate for at least 2 hours, preferably overnight and up to 24 hours.
  • Preheat an outdoor grill to about 350F-400F.
  • Remove the chicken wings from the marinade and pat dry with a paper towel.
  • Brush the preheated grill grate with cooking oil to prevent sticking. I give it a quick wipe with a piece of paper towel soaked in vegetable oil. The grill is hot so be very careful and wear a heat resistant glove.
  • Cook the chicken wings on the preheated grill, lid closed, for about 10-15 minutes on each side, until the meat is nicely browned and the juices run clear (see my notes). You may want to use an instant read thermometer if not sure. The wings are ready when the temperature in the thickest parts registers at least 165F.

GRILLED CHICKEN WINGS WITH PROVENCAL FLAVORS



Grilled Chicken Wings with Provencal Flavors image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
1 teaspoon fresh thyme, oregano or marjoram leaves
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon chopped fresh lavender leaves, optional
1/4 cup roughly chopped fresh flat-leaf parsley
Extra-virgin olive oil
8 chicken wings, cut into 3 sections, smallest section reserved for stock
8 bay leaves, cut in half
Lemon wedges

Steps:

  • Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
  • In a small bowl, combine a sprinkle of salt and pepper with the herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
  • Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
  • Serve hot, warm or at room temperature, with lemon wedges. Remove bay leaves.

Nutrition Facts : Calories 118, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 36 milligrams, Sodium 160 milligrams, Protein 13 grams

GRILLED BUNDT-PAN PROVENCAL CHICKEN WITH ROASTED POTATOES



Grilled Bundt-Pan Provencal Chicken with Roasted Potatoes image

Get double duty out of your Bundt pan by using it as a stand for chicken and a roasting pan for potatoes. That way, they will cook at the same time on the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 8

1 whole chicken (3 1/2 to 4 pounds)
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence (see Cook's Note)
1 1/2 pounds Yukon Gold potatoes, skin-on, cut into 1/2 inch cubes
4 cloves garlic, 3 smashed and 1 finely grated
1/4 cup plus 1 tablespoon extra-virgin olive oil
Zest of 1 lemon, and juice to taste
1 tablespoon roughly chopped fresh parsley

Steps:

  • Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling.
  • Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain.
  • Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.
  • Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes.
  • Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving.
  • Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.

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