Grilled Chicken Wings With Provençal Flavors

By Mark Bittman

Updated Feb. 28, 2024

Grilled Chicken Wings With Provençal Flavors
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
4(61)
Comments
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Like most chicken parts, wings are best grilled in two stages. Start them over indirect heat, away from the hottest part of the grill. Cook them there, more or less undisturbed, until most of their fat is rendered and they’re just about cooked through.

This takes only 10 or 15 minutes, especially if you cut the wings into sections first (more on this in a second). At this point they’ll be pale and not especially appetizing, but move them over to the hot part of the grill, brown them under a watchful eye, and they’ll turn gorgeous.

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Ingredients

Yield:4 servings
  • Salt and freshly ground black pepper
  • 1teaspoon fresh thyme, oregano or marjoram leaves
  • 1teaspoon chopped fresh rosemary leaves
  • ½teaspoon chopped fresh lavender leaves, optional
  • ¼cup roughly chopped parsley
  • Extra virgin olive oil
  • 8chicken wings, cut into three sections, smallest section reserved for stock
  • 8bay leaves, cut in half
  • Lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

109 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 9 grams protein; 135 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.

  2. Step 2

    In a small bowl, combine a sprinkle of salt and pepper with herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.

  3. Step 3

    Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.

  4. Step 4

    Serve hot, warm or at room temperature, with lemon wedges. (Bay leaf is not edible.)

Ratings

4 out of 5
61 user ratings
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Comments

chris nc

The first two sentences of step 2 covers this, hope that helps.

Dennisa2

Tried this with skin-on, bone-in thighs in place of wings. Fantastic! Best grilled chicken recipe I’ve found. Need to extend the grilling time: 20 minutes indirect (turning the thighs at 10 min.); then about 12 minutes over direct heat to get a nice crispy finish (again, turning once at halfway point). Since thighs are bigger than wings, doubling the amount of herb-paste would be a good idea, Also, tuck a whole bay leaf (sliced lengthwise into two slivers) under the skin of each thigh.

Dennisa2

Tried this with skin-on, bone-in thighs in place of wings. Fantastic! Best grilled chicken recipe I’ve found. Need to extend the grilling time: 20 minutes indirect (turning the thighs at 10 min.); then about 12 minutes over direct heat to get a nice crispy finish (again, turning once at halfway point). Since thighs are bigger than wings, doubling the amount of herb-paste would be a good idea, Also, tuck a whole bay leaf (sliced lengthwise into two slivers) under the skin of each thigh.

C

These are delicious and elegant. The lemon - even just a hint - added to the wings brought out a most excellent flavor. They will be a regular this season and at many a future BBQ, with wine, and a view of Manhattan or at least a beautiful sunset coming from the direction of Manhattan in our very own Brooklyn backyard.

Peter

No reference on making a paste.

chris nc

The first two sentences of step 2 covers this, hope that helps.

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