Grilled Chicken Wings with Shishito Peppers and Herbs – Memorial Day is Grilling Day!

For as long as I can remember, Memorial Day has been remembered by enjoying friends, family, and freshly grilled food. It has become symbolic as the start of the summer season and the high tide of grilling enthusiasm.  To get you set for the holiday, we continue our Memorial Day is Grilling Day series with Grilled Chicken Wings with Shishito Peppers and Herbs. Featuring fresh herbs, peppers, and lime vinaigrette, these wings burst with flavor, aroma, and heat.

Begin preparing the vinaigrette, which will act as a marinade and sauce, by combining shallots, lime juice, salt, pepper, sesame oil, soy sauce, and honey.  Use part of the vinaigrette to marinate the wings to break down the tissue and infuse with moisture and flavor.  The wings are grilled over medium heat to allowing the fat to render and the skin to crisp.  The peppers are tossed in oil and grilled till charred and blistered. Serve on a platter, drizzling the remaining vinaigrette over the chicken and peppers.  Perfect for a holiday of watching old war movies or relaxing on a hammock, Memorial Day is Grilling Day.

Serves: 4

Grilled Chicken Wings with Shishito Peppers and Herbs Ingredients


  • 1 large shallot, finely chopped
  • 1 cup fresh lime juice
  • Kosher salt, freshly ground pepper
  • ½ cup toasted sesame oil
  • ½ cup vegetable oil
  • ¼ cup soy sauce
  • 2 tablespoons honey or maple syrup

Chicken and Assembly

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

Grilled Chicken Wings with Shishito Peppers and Herbs Directions


  1. Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.
  2. Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.
  3. Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.

Chicken and Assembly

  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 ¼ cup vinaigrette (an unbeatable basic dressing; use leftovers on a rice bowl or in a crunchy carrot salad).

Taken from

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