Italian
Grilled Chicken Wings on Charcoal BBQ
by Chef Max Mariola · 1.1M subscribers on YouTube
Chef Max Mariola grills succulent chicken wings on a charcoal Weber kettle BBQ. A simple marinade of lemon, lime, ginger, garlic, and fresh herbs makes the wings incredibly flavorful and tender. Perfect for a summer beach day with friends.
- Difficulty
- medium
Ingredients
12 items- Chicken WingsFresh chicken wings, about 4 €/kg
- LemonFresh lemons, juiced
- LimeFresh limes, juiced
- CilantroFresh coriander, finely chopped
- Spring OnionSpring onions, chopped
- Chili PepperFresh chili peppers, chopped
- GingerFresh ginger, peeled and finely chopped or grated
- GarlicGarlic cloves, crushed or grated
- Sea SaltSicilian sea salt (from Trapani if possible)
- Parsley(optional) — Fresh parsley, chopped (optional)
- Basil(optional) — Fresh basil leaves (optional)
- Mix di Spezie(optional) — Spice blend containing ginger, cardamom, and white pepper (optional, Chef uses a Mediterranean spice mix)
Method
- Buy chicken wings (about 4 €/kg), preferably fresh and with skin on.
- Prepare the marinade: squeeze the juice of fresh lemons and limes into a large bowl.
- Add finely chopped fresh coriander, spring onions, chili peppers, ginger, garlic, and a pinch of Sicilian sea salt.
- If desired, add parsley, basil, and a spice mix (containing ginger, cardamom, and white pepper).
- Mix all the marinade ingredients with your hands.
- Add the chicken wings to the marinade and massage well to coat evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 12 hours (overnight).
- The next day, prepare the charcoal BBQ (Weber kettle) by lighting briquettes and arranging them on one side of the grate for indirect heat.
- Place the marinated wings on the opposite side of the coals (no direct heat underneath).
- Close the BBQ lid and adjust the vents to maintain a temperature around 200°C (400°F).
- Cook the wings indirectly for about 20-30 minutes, turning occasionally, until they are almost fully cooked.
- Once the wings are nearly done, redistribute the coals to the center of the grate for direct heat.
- Move the wings directly over the coals and sear them for a few minutes on each side until the skin is crispy and charred.
- Remove from the grill and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
