Infused with marinated flavor and paired with a vibrant seasonal side, these Grilled Chicken Wings with Summer Tomato Salad will fill your weeknight dinner table all summertime long.
We used a large two-burner cast-iron griddle pan. For smaller pans, cook chicken in batches and keep warm in a 250° oven on a baking sheet lined with a wire rack.
Grilled Chicken Wings
Makes 4 to 6 servings
Ingredients
- 1½ cups mayonnaise, divided
- 1 tablespoon plus ½ teaspoon smoked paprika, divided
- 1 tablespoon hot sauce
- 2¾ teaspoons ground black pepper, divided
- 2¼ teaspoons kosher salt, divided
- 1½ teaspoons granulated garlic, divided
- 5 pounds chicken wings
- 2 tablespoons apple cider vinegar
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground mustard
- ½ teaspoon sugar
- Summer Tomato Salad (recipe follows), to serve
- Garnish: chopped fresh parsley
Instructions
- In a large bowl, whisk together 1 cup mayonnaise, 1 tablespoon paprika, hot sauce, 2 teaspoons pepper, 2 teaspoons salt, and 1 teaspoon garlic. Add chicken wings to mayonnaise mixture in bowl and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
- Heat a large cast-iron grill pan over medium heat. Working in batches, if necessary, add wings to hot grill in a single layer. Do not overcrowd pan. Discard remaining marinade. Cover with foil and cook, turning occasionally, until browned and an instant-read thermometer inserted into the thickest portion registers 170°, 18 to 20 minutes.
- In a small bowl, whisk together remaining ½ cup mayonnaise, vinegar, horseradish, Worcestershire, mustard, sugar, remaining ½ teaspoon paprika, remaining ¾ teaspoon pepper, remaining ¼ teaspoon salt, and remaining ½ teaspoon garlic. Refrigerate until ready to serve.
- Drizzle mayonnaise mixture over wings. Serve with remaining mayonnaise mixture and Summer Tomato Salad. Garnish with parsley, if desired.
Summer Tomato Salad
Makes 4 to 6 servings
Ingredients
- 3 medium heirloom tomatoes, each cut into 6 wedges
- 1 (12-ounce) container multicolored grape tomatoes, halved
- 1 (12-ounce) container Campari tomatoes, quartered
- ⅔ cup chopped white onion (about 1 small onion)
- 2 tablespoons white balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons torn fresh basil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish: fresh basil
Instructions
- In a large bowl, combine tomatoes, onion, balsamic vinegar, oil, basil, salt, and pepper, gently tossing to combine. Garnish with basil, if desired.
Notes
KITCHEN TIP
For the best flavor, serve the tomatoes at room temperature.
For the best flavor, serve the tomatoes at room temperature.
