Now that we’re back in the USA, there are a few sure signs that summer is here. First, the parents go crazy with planting, gardening, and mowing the lawn.
We clean up the deck and put out the deck chairs, table, umbrella, and a tablecloth that looks like summer. Also, our meals are simpler. We grill eggplant, zucchini (usually a massive monster from our garden), bell peppers, sweet red onion disks, and some of the best chicken wings ever made.
A few things to mention about these grilled chicken wings: first, we’ve been making them for about 20 years. They are a staple at our summer dinner table. Our family celebrates the first wing grill of the season. But what’s most interesting is that you only need chicken wings, salt, and pepper to make them.
I see where you’re going with this; you are a silly wokker. “That can’t be THAT good,” they said. But we’ve served these pepper chicken wings at many BBQs, and people are always surprised by how easy the recipe is.
If you still don’t get it, I’ll repeat it: you only need THREE things to make these wings. THREE!!! So take advantage of the ease of summer while you can!
- 3 1/2 pounds of wings of chicken (about 1.5 kg)
- 2 tsp. of salt
- 2 tsp. of black pepper, (ground)
- First, wash and dry the chicken wings. Put in a big bowl to mix. Salt and pepper the wings, and then use your hands to mix everything. This makes it easier for the spices to stick to the chicken.
- Gently put this in the fridge for at least 5 hours to marinate. Even better if you let them sit overnight. Start your grill when the wings are done marinating. Let the grill become as hot as it can get, using the thermometer if you have one.
- The science of grilling is not very exact, so let your resident grillmaster take care of these.
- Put the wings, top side down, on the grill. After about 3 to 5 minutes, you can turn them 90 degrees to brown them evenly. Close the grill so they can cook all the way through. However, you shouldn’t close the grill for more than 45–60 seconds at a time when cooking wings, as grease flare-ups are easy to start.
- When the skin on the top of the wing is golden, lightly crisp, and charred, you know it’s done grilling.
- Lower the heat to medium-high before repeating these steps until the wings are fully cooked, closing the grill every so often to let them finish cooking. Put the wings that will cook faster indirectly to the heat while the rest finish cooking.