Grilled Herbed Chicken Wings
1.5 lb chicken wings
1/4 cup olive oil
4 cloves garlic, smashed
1 tablespoon or six ribbons of orange zest
1 teaspoon dried lavender
1 teaspoon dried rosemary
1 teaspoon black pepper
To Clean Chicken:
Fill a large bowl with hot water and a few tablespoons of Kosher salt. Keep a pinch or more set aside to scrub the chicken.
Clip off the extended part of the wing and remove all surface fats with scissors.
Place clean wings on paper towels for drying while preparing marinade.
In another large bowl add all the marinade ingredients.
Mix well, then place chicken inside the bowl and coat well with the marinade.
Place bowl, covered, into the fridge for at least an hour, or up until one full day.
To Grill the Chicken:
Preheat grill on high to 400F.
Once temp is achieved turn the burners down to low.
Place chicken wing top side down for striking grill marks. Let cook on this side for 10 minutes then flip. Cook on opposite side for another 10 minutes; until the meat is no longer pink and the desired golden brown color is achieved.
(photo assistance courtesy of my oldest daughter.) 🙂