Wing and a Flair
Charred Garlic-Herb Chicken Wing Skewers with Lemon-Parsley Butter
30 minutes
Serves 4
AppetizerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Take flight from the usual finger food with these American backyard classics, kissed by flame and finished with a punchy herb butter. We’re walking the knife-edge between crispy char and juicy center, and you’ll learn why skewering and basting make all the difference.
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together olive oil, garlic, 2 tablespoons parsley, rosemary, lemon zest, 1 tablespoon lemon juice, kosher salt, and black pepper.
- 02Add the chicken wings to the marinade, tossing to coat thoroughly. Cover and let sit at room temperature for 20 minutes.
- 03While the wings marinate, melt the butter in a small saucepan over low heat. Stir in the remaining parsley and another teaspoon of lemon juice, then set aside and keep warm.
- 04Thread 3 to 4 wing pieces onto each soaked skewer, keeping them slightly separated to allow even cooking.
- 05Heat a grill (gas or charcoal) to medium-high. Oil the grates lightly.
- 06Grill the skewers, turning every 3 minutes, until the wings are charred in spots and cooked through, about 14 to 16 minutes total.
- 07In the last 2 minutes of grilling, brush the wings liberally with the herb butter.
- 08Transfer skewers to a platter. Drizzle with any remaining herb butter and garnish with a sprinkle of parsley and lemon wedges. Serve immediately.
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