Three Peppercorn Grilled Chicken Wings

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Sometimes the best meals we have come not from careful planning, or thinking long and hard, or thoroughly perusing our cookbook collection. Sometimes they are the result of off-the-cuff spontaneity that involved a very small percentage of our brain power. It’s frequently said that the average human only uses ten percent of their brain (no clue if that’s true, by the way) – I think I used maybe one percent to come up with this casual dinner.

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Seriously thrown together, and yet the results were one of the most amazing and delicious meals we’ve eaten all summer. The wings were grilled perfectly, to ensure crackly crispy skin with moist, tender meat, and the peppercorn rub gave a lovely bite that really awakens your palate with every taste. They tasted rather sophisticated, almost Parisian – a nice twist for the ubiquitous chicken wing.

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I really cannot recommend these highly enough. As much as Matt loooooves my buffalo wings, he declared these in the top five chicken wing meals he’s ever eaten. And that, my dear reader, is very high praise. If Matt doesn’t like something, he will tell me.

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Oh, and I just love the vindication of meals like this – where you acted on barely an impulse, put so little thought into cooking something, and it turns out to be one of the best meals you can remember in a long time. It’s nice. So much nicer than when you put tons of thought and planning into a meal that turns out so-so. But that’s a different conversation for another time.

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I hope you love these as much as we did! Enjoy!

{One Year Ago: Chipotle Bacon Macaroni and Cheese}

Source: spice rub adapted from Burgers, Fries and Shakes by Bobby Flay

2 tbs green peppercorns
2 tbs pink peppercorns
1 tbs black peppercorns
1 tbs granulated sugar
½ tbs kosher salt
1 family size package chicken wings, split and tips saved or discarded

First make the peppercorn rub. Using a mortar and pestle, grind all the peppercorns by hand. Work in batches if need be. You want them to be cracked, not powdery. Alternately, you can fill a clean pepper grinder and crank them all out on the coarse setting. Or, place the peppercorns in a clean coffee or spice grinder and grind until coarse, but not down to a powder.
Place the peppercorns in a bowl. Add the sugar and salt and mix thoroughly with your fingers. Set aside.
Preheat your outdoor grill to very high heat. Oil the grates. Place the chicken wings in a large bowl and add the peppercorn rub. Toss to coat thoroughly.
Place the wings on the grill, not touching each other, skin side up. Cook about 6 minutes, then flip the wings so they are skin side down. Cook at least another 6 minutes, possibly longer. Double check with a meat thermometer. It should read 165 F when done.
Remove the wings to a plate and let them rest about 5 minutes. Then, dig in with lots of napkins!

2 responses to “Three Peppercorn Grilled Chicken Wings

  1. I am going to make this without a doubt and very soon. The idea of the three peppercorns is brilliant. Thanks for sharing this great recipe

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