Grilled Chicken Wings With Shishito Peppers and Herbs

Ingredients

• 1 large shallot, finely chopped
• 1 cup fresh lime juice
• Kosher salt, freshly ground pepper
• ½ cup toasted sesame oil
• ½ cup vegetable oil
• ¼ cup soy sauce
• 2 tablespoons honey or maple syrup
• 3 pounds chicken wings, flats and drumettes separated if desired
• Kosher salt, freshly ground pepper
• 1½ cups shishito peppers
• 2 tablespoons vegetable oil
• 1 red jalapeño or Fresno chile, thinly sliced
• 1½ cups mixed tender herbs (such as mint, cilantro, and/or basil)

Steps

Vinaigrette

1. Put the shallot and lime juice into a large jar or medium bowl. Season with salt and pepper and leave to stand for 10 minutes.
2. Add the sesame oil, vegetable oil, soy sauce, and honey to the shallot mixture. Cover and shake, or whisk, to combine, then season the sesame-lime vinaigrette with salt and pepper.
3. The vinaigrette may be prepared 1 week ahead. Cover and chill, then shake just before serving to reincorporate it.

Chicken and Assembly

1. Season the chicken wings with salt and black pepper and put them into a large resealable plastic bag. Add 1 cup vinaigrette, seal, and turn the bag to coat the wings. Chill for at least 2 hours and up to 1 day.
2. Get a grill ready for medium heat. Grill the chicken, turning occasionally, until evenly charred and cooked through: 8–10 minutes for separated wings or 12–15 minutes for whole wings. Move to a platter.
3. Meanwhile, toss the shishito peppers with oil in a medium bowl and season with salt and black pepper. Grill for about 3 minutes, turning occasionally, until blistered and charred in spots, then transfer to the platter with the wings.
4. Scatter the jalapeño and herbs over the wings and shishito peppers, then drizzle with ¼ cup vinaigrette. The remaining dressing can be used on a rice bowl or in a crunchy carrot salad.