Description
A summer dish featuring grilled chicken wings, roasted corn, and sautéed green beans that balances crisp skin with juicy meat.
Ingredients
Scale
- 1.2 kg (2.6 lb) chicken wings
- 60 g (4 tbsp) kosher salt
- 50 g (1/4 cup) brown sugar
- 15 g (1 tbsp) paprika (smoked or sweet)
- 5 g (1 tsp) ground cumin
- 2 g (1/2 tsp) black pepper
- 1 g (1/4 tsp) cayenne pepper
- 30 ml (2 tbsp) neutral oil
- 4 ears corn on the cob (about 680 g / 1.5 lb)
- 450 g (1 lb) green beans, trimmed
- 30 g (2 tbsp) butter
- 3 cloves garlic, minced
- 1 lemon or lime
- Optional: 10 g (1/4 cup) chopped parsley or cilantro, flaky salt
Instructions
- Combine 60 g kosher salt, 50 g brown sugar, 15 g paprika, 5 g ground cumin, 2 g black pepper, and 1 g cayenne in a bowl. Add 950 ml cold water and stir until dissolved. Submerge wings and refrigerate for 20–30 minutes.
- Remove wings, pat dry with paper towels, toss with 30 ml neutral oil and a tablespoon of reserved spice mix.
- Preheat grill to 230–290°C (450–550°F) for direct grilling. Husk corn or leave husks on. Brush with oil if husked and grill for 10–15 minutes until charred.
- Place wings over direct heat and grill for 12–16 minutes total, cooking 6–8 minutes per side until golden.
- Transfer wings to a wire rack and tent loosely. In a skillet, heat 15 ml oil, sauté green beans for 4–5 minutes until tender-crisp. Add 30 g butter, garlic, and lemon juice, then toss with corn.
Notes
Resting wings for 5 minutes keeps skin crisp. Monitor grill temperature to avoid steaming wings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 12g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 47g
- Cholesterol: 180mg