THE MEAT: Chicken wings are our go-to grilling meat. And they’re definitely our go-to game day food. For this recipe, we like to get wings that are still intact and have the three different sections. It makes for a better final presentation and gives you maximum skin crispiness.
THE METHOD: The marinade is incredibly important for the flavor of these wings, but equally important are the post-grill finishing touches. By squeezing a little lemon juice over the top you’ll add an acidic bite to the wings and a drizzle of honey will add a perfect sweetness. And when grilling, be sure to place the wings on the grill with as much skin surface area exposed to the coals as possible (it helps with that aforementioned crispiness).
THE MEAL: Sprinkle these hearty wings with some fresh cilantro and serve with grilled flatbread. Chicken wings make for a great appetizer before a meal or a during the game, and if you make enough of them—and you’re a really big wing fan—they’re a fantastic low-carb dinner.
Moroccan Spice Chicken Wings
12 chicken wings
2 tablespoons olive oil
1 tablespoon kosher salt
¼ cup Greek yogurt
2 tablespoons Moroccan meat rub (Ras el Hanout)
2 tablespoons lemon juice
2 tablespoons honey
Fresh cilantro for garnish
Add the wings to a freezer bag with the olive oil, salt, yogurt and Ras el Hanout. Allow the wings to marinate in the fridge for at least 30 minutes and as long as overnight.
When you’re ready to grill, remove the wings from the fridge. Set your grill up for indirect and direct grilling, with the coals covering half the space. Grill the wings over the direct side for about 5 minutes, turning constantly. Place the wings on the indirect side of the grill, cover with the lid and allow to cook for 15 more minutes.
Remove the wings from the grill and toss with the lemon juice and honey. Add more salt to taste. Garnish with fresh cilantro and serve.