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Grilled chicken wings and legs

Author
Cookinero 3 Nov 2022
18990
Grilled chicken wings and legs

Grilled wings and legs are a favorite food for children. If you have a lot of children in your company, it’s better to cook at the rate of 3 wings and 3 legs for each - otherwise it won’t be enough.

How to cook Grilled chicken wings and legs

Step 1

Grilled chicken wings and legs

At the wings, cut off the last phalanx (they are not needed, they can be used for broth). Cut the wings at the joint. Rub the legs and prepared wings with salt and pepper.

Step 2

For the marinade, cut the chili lengthwise, remove the stalk, seeds and membranes. Cut the pulp arbitrarily.

Step 3

Grilled chicken wings and legs

Peel the garlic and shallots, and chop as desired. Place the garlic, shallots, and chili in a blender jar, add the olive oil, and blend until smooth.

Step 4

Grilled chicken wings and legs

Place the legs and wings in a bowl, add the marinade and stir until the marinade evenly coats the meat. Cover the bowl tightly with cling film. Marinate 2 hours at room temperature or 12-24 hours in the refrigerator.

Step 5

Grilled chicken wings and legs

Preheat the grill or light the coals in the brazier - they should burn well and be covered with gray ash. Heat the grate, grease. Shake off the marinade from the legs and wings, place on a wire rack and fry, turning once every 1 minute, about 20 minutes. Serve hot with vegetable salad.

Grilled chicken wings and legs - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute olive oil with other neutral oils like avocado oil, grapeseed oil, or even vegetable oil. Avoid strongly flavored oils like sesame unless you want an added taste.
The marinated chicken can be stored in the refrigerator for up to 24 hours. If you need longer storage, freeze it for up to 1 month for best quality.
For a milder marinade, substitute chili with paprika, bell peppers, or simply omit it entirely. You can also add herbs like thyme or rosemary for flavor.
Yes! Bake at 400°F (200°C) for 30-35 minutes, flipping halfway, until internal temperature reaches 165°F (75°C). The skin will be crispier if placed on a rack.
Great pairings include coleslaw, corn on the cob, potato salad, grilled vegetables, or a fresh leafy green salad. Dips like ranch or blue cheese also work well.
The recipe is already low-carb! Serve with non-starchy sides like cauliflower mash, zucchini noodles, or a crisp spinach salad to keep it keto-compliant.
Yes, let the cooked chicken cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the oven or air fryer for best texture.
Absolutely! Yellow or red onions work as a substitute. Use about 1/4 cup finely chopped onion per shallot for a similar aromatic flavor.
For smaller pieces (like single wings), reduce grilling time to 12-15 minutes. Larger legs may need 25-30 minutes. Always check for an internal temp of 165°F (75°C).

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