Ingredients

• 3 pounds chicken wings, flats and drumettes separated if desired
• Kosher salt, freshly ground pepper
• 1 1/4 cups Sesame-Lime Vinaigrette, divided
• 1 1/2 cups shishito peppers
• 2 tablespoons vegetable oil
• 1 red jalapeño or Fresno chile, thinly sliced
• 1 1/2 cups mixed tender herbs (such as mint, cilantro, and/or basil)

Browse by ingredient

Instructions

1. Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
2. Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.
3. Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
4. Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with remaining 1/4 cup vinaigrette.