Servings: 4 people
Calories: 520kcal
Equipment
- grill or smoker
- Charcoal and wood chips or chunks
Ingredients
- 24 Chicken wings
- 2-3 tbsps olive oil
- 1 lemon sliced into 8 wedges and charred
- Fresh herbs or micro greens to garnish
Dried Chimichurri Rub
- 4 tbsps dried parsley
- 4 tbsps dried cilantro
- 1 tbsp dried oregano
- 1 tsp granulated garlic
- 1 tsp dried onion flakes
- 1 tsp smoked paprika
- 1 tsp coarsley ground black pepper
- 1 tsp crushed red pepper
- 1 lemon zest
- Kosher salt to taste
Instructions
- Toss chicken with oil and Chimichurri Rub. Marinate for 2hrs, up to overnight. Remove chicken from refrigeration 1hr prior to grilling, and begin to return near room temperature.
- Meanwhile, ignite a full chimney of charcoal briquettes. Once ashed over, empty onto one side of the grill floor, creating a 2-zone grilling surface. Toss a handful of woodchips atop the smoldering briquettes.
- Place chicken over the cooler, indirectly heated grill grates, close the lid, with the top vent above the chicken. Damper top and bottom vents until only ¼ open. Turn and rotate the wings intermittently until 145F internal.
- To finish, move chicken to the hotter, directly heated grill grates and sear with the grill lid and bottom vents wide open for 3-4 mins per side, preparing until an internal temperature of 165F. Set aside for 5 minutes to rest.
- In the interim, prepare serving sauces and plate family-style for a hungry gameday crowd. Garnish with charred lemon and herbs. Pour an ice cold brew and devour!!
Nutrition
Calories: 520kcal
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