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Grilled Chicken Wings with Peperoncini Garlic Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 48 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Description

These Grilled Chicken Wings with Peperoncini Garlic Butter deliver a perfect balance of smoky, tangy, and buttery flavors. Tender chicken wings are seasoned and grilled to crispy perfection, then tossed in a rich garlic butter sauce infused with tangy peperoncini and brine for a zesty kick. Garnished with fresh parsley, they make an irresistible appetizer or main dish for any gathering or weeknight dinner.

Ingredients

Scale

Chicken Wings

  • 2.5 lbs chicken wings, separated into flats and drumettes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Peperoncini Garlic Butter Sauce

  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup chopped peperoncini (jarred)
  • 2 tbsp peperoncini brine (from the jar)
  • 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking and prepare for grilling.
  2. Season the Wings: In a large bowl, toss the separated chicken wings with olive oil, salt, black pepper, and smoked paprika. Ensure each wing is evenly coated with the seasoning mixture for maximum flavor.
  3. Grill the Wings: Place the wings on the preheated grill and cook for 20 to 25 minutes. Turn the wings every 5 minutes to ensure even cooking and achieve a crispy, golden-brown skin throughout.
  4. Prepare the Garlic Butter Sauce: While the wings grill, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until the garlic is fragrant but not browned.
  5. Add Peperoncini and Brine: Stir in the chopped peperoncini and the peperoncini brine. Allow the mixture to simmer for about one minute to blend the flavors, then remove the saucepan from the heat.
  6. Toss Wings with Sauce: Once the wings are grilled to perfection, transfer them to a large bowl. Pour the warm peperoncini garlic butter sauce over the wings and toss thoroughly to coat each piece evenly.
  7. Garnish and Serve: Sprinkle chopped fresh parsley over the wings for a pop of color and freshness. Serve immediately while hot and enjoy this tangy, savory dish.

Notes

  • You can adjust the amount of peperoncini and brine to control the level of tanginess and spice in the sauce.
  • Ensure not to burn the garlic while sautéing as it can turn bitter; cook until fragrant only.
  • For extra crispiness, you can pat the wings dry before seasoning.
  • If you don’t have a grill, you can finish the wings in a hot oven at 425°F for about 10 minutes after pan-searing them.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or air fryer to retain crispiness.

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Find it online: https://flavorfulmealguide.com/grilled-chicken-wings-with-peperoncini-garlic-butter-recipe/