Welcome to another week! Happy Monday! And guess what…. I’m going to let you in on a little secret. If you want crispy chicken wings without all of the breading and deep-frying, you’ll want to give the mayo trick a try. I marinaded these wings in the same thing I used as the sauce. Eliminate the anchovy if you must, but truly it takes them over the top. Let’s relish the last couple weeks of grilling, and pop these on the meal plan for this week!
Crispy Grilled Chicken Wings
- 1 clove garlic, halved
- 1 lemon, juiced
- 1/2 cup mayonnaise (low-fat, no-fat, vegan, full-fat – whatever you want)
- 4 anchovy fillets
- 1 – 2 dashes your favourite hot sauce
- 1/4 cup extra virgin olive oil
- 1 Tbsp fresh chives, chopped – reserve a sprinkling for garnish
- Coarse salt and freshly cracked black pepper
- 1 lb chicken wings
In a blender or using a hand-blender, emulsify garlic, lemon, mayo, anchovy, hot sauce, chives and extra virgin olive oil together. Taste and season with coarse salt and freshly cracked black pepper. Pour half of the mixture over the chicken wings, and toss to coat. Let the wings marinate for at least 20 minutes.
Heat the grill to medium high heat. Clean the grill and coat with oil. Place the wings on the grill, turning every 5 – 7 minutes, to ensure even cooking. Your wings will be cooked through in approximately 15 – 20 minutes. Use a meat thermometer and ensure it reads 165F.
Sprinkle with chives, and dip the wings into the reserved marinade.
The mayo makes these wings SUPER crispy. The hot sauce gives it a little bite. And the anchovy add this complex saltiness that is unbeatable.
You’ll never go back to your basic “salt and pepper wings” after having these bad boys!