Provence Style Grilled Chicken Wings Food

GRILLED SPICY WINGS

Steps:

• Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings

GRILLED CHICKEN WINGS WITH PROVENCAL FLAVORS

Steps:

• 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.
• In a small bowl, combine a sprinkle of salt and pepper with the 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.
• 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.
• Serve hot, warm or at room temperature, with lemon wedges. Remove bay leaves.

GRILLED CHICKEN WINGS RECIPE, MEDITERRANEAN-STYLE

Steps:

• In the bowl of a large food processor fitted with a blade, combine the onion, garlic, olive oil, lemon juice and spices. Pulse until well combined into a thick marinade.
• Season the chicken wings well with Kosher salt and put them in a zip top bag. Pour the marinade over and zip the bag shut. Massage the bag a bit to distribute the marinade.
• Lay the bag of wings flat on a large plate or tray. Refrigerate for 2 to 4 hours, turning the bag over once midway through.
• Heat a gas grill to 425 degrees F and lightly oil the grates.
• Shake off excess marinate then arrange the wings over direct heat. Cover the grill and cook the wings for 15 to 20 minutes, turning over every 5 minutes, until they are fully cooked through. Grill the lemons, flesh side down.
• Serve the wings immediately with the grilled lemons. And squeeze the lemons all over to your liking. Add your favorite sauce for dipping (I like the coolness of Tzatziki yogurt cucumber sauce).

GRILLED CHICKEN WINGS WITH PROVENçAL FLAVORS

Steps:

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

GRILLED CHICKEN WITH PROVENCAL MARINADE

Steps:

• Combine all ingredients except for the chicken.
• Marinate chicken in the marinade for 2 hours outside the refrigerator or for 4 hours, covered in the refrigerator.
• Remove chicken from the marinade and discard the marinade.
• Return the chicken to room temperature before grilling to doness.

GRILLED PROVENçAL CHICKEN BREASTS

Steps:

• In 1-gallon resealable food storage plastic bag, combine all ingredients; seal bag and shake to coat. Refrigerate 30 to 60 minutes.
• Meanwhile, heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.