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Meat
Easy
Servings
Allergens 
No Allergens specified
25 Minutes
Diets
What bachur would turn down chicken wings? This is the recipe Yussi uses to set up a spread for any guests that turn up on Friday afternoon.
For more great cooking, watch Baruch Hashem It’s Shabbos!
2 pounds chicken wings, separated into drumettes and flats
2 tablespoons Tuscanini Olive Oil
2 teaspoons Pereg Smoked Paprika
1 teaspoon ground coriander
2 teaspoons garlic powder
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon Tuscanini Smoked Sea Salt
1/2 teaspoon freshly ground black pepper
fresh cilantro or parsley, chopped, for garnish
lemon wedges, for serving
celery stalks, for serving
Preheat your grill to medium-high heat (about 400 to 475 degrees Fahrenheit).
Pat the chicken wings dry with paper towels. This step is key to achieving that irresistible crispy finish.
In a large mixing bowl, combine olive oil, smoked paprika, ground cumin, ground coriander, garlic powder, chili powder, cayenne pepper, salt, and black pepper.
Toss the chicken wings in the spice mixture until every piece is coated with the vibrant, aromatic rub.
Arrange the wings in a single layer on the grill grates.
Grill for 12 to 18 minutes, turning every three to five minutes. Keep an eye on them as they develop a beautiful golden brown color, crispy edges, and a slight char. (Pro tip: Closing the grill lid between flips enhances that smoky flavor.)
(Optional, but recommended.) Remove the wings from the grill and place them in a clean bowl. Drizzle with fresh lemon juice to add a bright, tangy pop. Toss gently to coat.
Transfer the wings to a serving platter. Garnish with freshly chopped cilantro or parsley for a burst of color and flavor.
Serve alongside lemon wedges and crisp celery stalks and a nice white Baron Herzog for that classic wing-eating experience.
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