by Andrew Knowlton
Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.
for the Vinaigrette
- 1 large shallot, finely chopped
- 1 cup fresh lime juice
- Kosher salt, freshly ground pepper
- ½ cup toasted sesame oil
- ½ cup vegetable oil
- ¼ cup soy sauce
- 2 tablespoons honey or maple syrup
for the Chicken And Assembly
- 3 pounds chicken wings, flats and drumettes separated if desired
- Salt, freshly ground pepper
- 1½ cups shishito peppers
- 2 tablespoons vegetable oil
- 1 red jalapeño or Fresno chile, thinly sliced
- 1½ cups mixed tender herbs (such as mint, cilantro, and/or basil)
Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.
Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.
Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.
Chicken And Assembly
Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.
Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with ¼ cup vinaigrette (an unbeatable basic dressing; use leftovers on a rice bowl or in a crunchy carrot salad).