Grilled Chicken Wings With Provençal Flavors

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.

Ingredients

• Salt and freshly ground black pepper
• 1 teaspoon fresh thyme, oregano or marjoram leaves
• 1 teaspoon chopped fresh rosemary leaves
• ½ teaspoon chopped fresh lavender leaves, optional
• ¼ cup roughly chopped parsley
• Extra virgin olive oil
• 8 chicken wings, cut into three sections, smallest section reserved for stock
• 8 bay leaves, cut in half
• Lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    253 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 17 grams protein; 108 milligrams cholesterol; 85 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

45 minutes