Lots of fresh herbs make these wings a favorite any time of year.
- Cook Time
- Prep Time
- 3 leaves fresh basil, chopped
- 2 sprigs fresh rosemary leaves
- 6 sprigs fresh thyme leaves
- Juice of half a lime
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground chipotle pepper
- 1 tablespoon brown sugar
- 1/2 teaspoon turmeric
- 1 pound or so of chicken wings
- Garnish: chopped green onion
1. Combine basil, rosemary, thyme, lime juice, olive oil, salt, garlic, chipotle, brown sugar, and turmeric in a large mixing bowl.
2. Once your marinade is well mixed, add the wings and toss to coat. Allow to marinate for at least an hour and up to overnight.
3. Your barbecue should be lit and burning on low heat. You can throw a small chunk of apple or cherry wood in as well, just to kick it up a bit.
4. Place the chicken over the heat. Watch for flare-ups. If you encounter any, have a spray bottle of water standing by to lightly douse them. Remember: the fire should be a low heat fire. If it’s too hot you run the risk of cooking the skin too quickly while leaving the meat undercooked.
5. Throughout the cooking I like to turn the wings every five or so minutes. That way no spot gets overdone. Also, remember to have a cool part of your barbecue ready; in case the fire gets too hot, you’ll have a place to put the wings where they can continue to cook with indirect heat.
6. Here’s a quick trick with wings. Sometimes, I’ll soak a few bamboo skewers in water and skewer together four to six wings. This makes flipping easy. And besides, it looks kind of cool and professional. It’s also a great way to serve them.