Best Garlic And Herb Grilled Wings Recipes

3-Ingredient Garlic-Herb Grilled Chicken Wings image

Provided by Rhoda Boone

Yield 4 servings

Number Of Ingredients 6

2 pounds chicken wings (flats and drumettes attached or separated)
6 medium garlic cloves, finely grated or pressed
1/4 cup chopped rosemary, thyme, and/or oregano
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more

Steps:

Pat wings very dry with paper towels. Whisk garlic, herbs, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes or up to overnight.
Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
Transfer wings to a platter. Season with salt and pepper and serve immediately.
Do Ahead
Wings can be marinated 1 day ahead; keep chilled.

Herb Grilled Chicken Wings image

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 6

4 garlic cloves, finely chopped
1/4 cup chopped fresh oregano
1/4 cup chopped fresh rosemary
1/4 cup olive oil
Kosher salt, freshly ground pepper
2 pounds chicken wings

Steps:

Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

Garlic and Herb Grilled Wings image

Provided by Megan Mitchell

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 pounds chicken wings, a mix of drumettes and wingettes
Grapeseed oil, for greasing and drizzling
Kosher salt and freshly ground black pepper
1 large lemon, zested and cut into wedges
1 clove garlic, grated
1/2 cup packed basil leaves
1/4 cup packed flat-leaf parsley leaves
1/4 cup packed dill fronds
1/4 cup extra-virgin olive oil
Wedge of Parmesan, for grating

Steps:

Preheat the grill to 400 degrees F. Clean and lightly oil the grill grates.
Place the chicken wings in a large bowl and drizzle with 1 to 2 tablespoons grapeseed oil and add a large pinch each of salt and pepper. Toss to coat.
Arrange the wings on the grill, cover and cook for 10 minutes. Flip the wings and grill until cooked through, golden brown and the skin is crispy, 5 to 10 minutes.
While the wings grill, make the garlic and herb mixture: In a small food processor, combine the lemon zest with the garlic, basil, parsley, dill, olive oil and a pinch each of salt and pepper.
Process until a chunky paste forms. Pour into another large bowl. Add the wings when they're ready and toss to coat.
Pile up the wings on a large platter or plate and finish with freshly grated Parmesan. Serve with the lemon wedges on the side for squeezing.