Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Smoky Grilled Chicken Wings
Chicken & Poultry
Grill
Ingredients
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- ⅔ cup Arugula Leaves, tightly packed
- 1 ⅔ cup Garlic Clove, peeled, finely chopped
- ¼ cup Rosemary Leaves, tightly packed
- 2 cup Italian Parsley Leaves, tightly packed
- ⅔ cup Shallots, finely diced
- 2 tbsp Sage Leaves, tightly packed
- ½ cup Oregano Leaves, tightly packed
- ½ cup Whole Grain Mustard
- 1 ⅔ cup Extra Virgin Olive Oil
- 2 tbsp Smoked Paprika
- 1 tsp Crushed Red Chili Flakes
- ½ cup Red Wine Vinegar
- To taste Sea Salt
- 2 ⅔ cup Water
- ½ cup White Wine Vinegar
- ⅔ cup Lemon Juice
Marinated Chicken Wings Ingredients
- 2 ½ pounds Chicken Wings
- 1 tbsp Crushed Red Chili Flake
- ¼ cup White Wine Vinegar
- ¾ cup Smoked Paprika Chimichurri
- To taste Fine Sea Salt
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Instant Read Thermometer
Tongs
Directions
Set the Egg up for direct cooking 400°F/204°C with the Stainless Steel Grid
Place marinated wingson a flat tray and season to taste with sea salt
Place the wings directly on the EGG in a single layer to begin cooking. Allow the skin to begin crisping on one side, then flip and close the lid of the Big Green Egg to allow the wings to slowly bake as the skin renders crispy
Closing the lid of the Big Green Egg will allow the wings to develop that signature smoky flavor that is produced during the cooking process
- Maintain a temperature of around 350°F/177°C and check and rotate the wings every 5 minutes to get an even golden brown and crispy skin
- Allow to cook for 20 - 25 minutes
- Remove the wings from the heat and place on a wire rack once all the fat is rendered and the skin is evenly crispy and golden brown
- Allow to rest for 3 - 5 minutes, then serve
- Enjoy!
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