Ready in 1h
Try this Grilled Fiery White-Peppered Chicken Wings recipe, or contribute your own.
Serves 6 to 8 as an appetizer From "Big Flavors of the Hot Sun" by Chris Schlesinger and John Willoughby Photography by Steven Rothfeld William Morrow and Co., 485 pages, $27.50 ISBN 0-688-11842-9 I like to grill chicken wings for three reasons. First, they are easy and fast; second, they have an almost limitless versatility as to the flavors you can combine with them; and third, you have to pick them up with your hands to eat them. That kind of sets the mood for the rest of the meal, letting folks know right up front that they can relax. In this dish the wings are coated with white pepper - preferably freshly cracked, but if not youll still be all right - and everything else is added after the wings are cooked. Its sort of like post-marinating, applying the flavors after cooking instead of before in order to preserve their individual dimensions. As you take your first bite, see how many different, clearly defined tastes you get. 1. Sprinkle the wings with pepper and salt. Grill over a medium-hot fire until they are well browned, 5 to 7 minutes, turning a couple of times. 2. Take the largest wing off the fire and check for doneness by eating it. 3. Remove the wings from the grill and place in a large bowl. 4. Add all the remaining ingredients, toss well, and serve. Serving Suggestions: Try these with Watercress and Crab Salad with Mangoes and Fish Sauce, and Savory Watermelon and Pineapple Salad. (Included in Book). RMeacham@pseg.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
stacylucking 3y agoI made this dish years ago while I was still eating chicken and I am so glad that I found it again! The different seasonings on this dish make it a real flavor party in your mouth. I am going to try the same sauce on friend seitan and see how it goes. I think it will turn out quite nicely.
jessewright 6y agoLove this recipe, lots of flavors! It was given to me by a friend, and I noticed it was listed on Bigoven.com. I have made this a few times. My favorite variant on this recipe is to omit the basil, and substitute cayenne pepper for the jalapeno. The cayenne adds another layer of flavor that the jalapeno lacks and keeps the heat. This change to the recipe was out of necessity. I forgot to buy the basil and peppers one time, and was already committed to the sauce as the chicken was cooking. I figured the basil was no big deal but I wanted the heat. The cayenne added a nice flavor with the heat and I think the lack of basil actually helped the flavor. I haven't tried the basil and cayenne together in this recipe yet so it may be just as nice.