Some dishes make their way into our life more frequently than others. For me, this is one such dish. I think pound for pound, this might be one of my favourite meals based on how high it scores on the following:
- Cost: for quality animal protein, chicken wings offer great value.
- Time: they can be cooked reasonably quickly.
- Difficulty: they are dead simple to prepare.
- Health: animal fats and loads of protein make this a great choice.
- Taste: they’re delicious. “But they have bones in them!”. Get over it.
This is so easy, I can barely call it a recipe. In reality, this post is just a reminder of how awesome chicken wings are. And no, not the the dumb, sauce-drenched, ranch-dipped, second cousins of real chicken wings. Those are just bastardized versions of what could have been scrumptious and healthy wings. No, I’m talking about simple, crispy, dry spiced, delightful drumsticks.
- Split chicken wings
- Lay wings, skin side down, on low-medium heat BBQ.
- Cook wings thoroughly, turning every few minutes. Roughly 20 minutes on the grill should be enough for most folks. I happen to like my wings cooked really well, with the fat rendered sufficiently, so I’ll keep them on for up to 30 minutes.
- Take the wings off the grill, spread them out on a plate or chopping board, squeeze half a lemon over them, and finish with a generous sprinkling of salt and pepper.
- Serve with lemon wedges (optional).
Like I said, these are quick and easy. I wasn’t lying.
Of course you can take these wings to the next level if desired. Sometimes I like to add a little heat by smothering the wings with some finely chopped peppers from our garden. You could even add some fresh herbs , or branch out and include some interesting spices (i.e. cayenne, paprika, onion powder, whatever). Avoid sauces, and stick with dry ingredients if you want to limit your sugar intake.
Don’t overthink these. Just grab a pack of split wings next time you’re at the store. When you’re ready, take ’em out of the fridge and toss them on the warmed up grill. Season afterwards. No need to prepare in advance. Tweak the flavouring however you want, but aim to keep it simple if you want these to become a staple in your diet. And trust me, you do.