Sunday, July 28, 2013

Herb-Garlic Chicken Wings

During our family vacation at the beach, the name-of-the-game for cooking was easy (and also outside, but mostly easy). We didn't want to spend a lot of time in the kitchen when there were so many activities calling our names. But we also didn't want to eat out every meal (because we're cost conscious and also because we didn't want to put on real clothes and shoes).

The night before CaveBoy and I arrived, our family ate spaghetti for dinner, leaving a large Tupperware container full of meat sauce in the refrigerator. Once I took over meal planning, I set out to make a family-dinner that used up the left-overs but was different enough to be new and exciting (who wants to eat boring food on vacation?).

We grilled up some Herb-Garlic Chicken Wings and a huge pile of thin asparagus. We served the wings with meatless marinara for dipping, and poured the reheated meat sauce over our asparagus "noodles," for a summertime paleo spaghetti. It was a hit (even with the non-paleo side of the family)!

Herb-Garlic Chicken Wings

You could cut them into drums and flats if you want, but it's not really necessary.


3 lbs chicken wings
3/4 cup olive oil
3 tablespoons Italian herb paste
3 tablespoons minced garlic
Salt and pepper


Grill the chicken wings until fully cooked. While they are grilling, preheat oven to 400 degrees and prepare the herb sauce.

In a small bowl, whisk to combine olive oil, herbs, garlic, salt and pepper. Once the wings are fully cooked, transfer to a baking dish. Whisk sauce one final time and pour over wings. Use hands to ensure all the wings are coated. Place in 400 degree oven for 5 minutes to heat sauce through.

When plating, spoon the sauce drippings from the bottom of the pan onto each plate of wings. I recommend serving with a tangy tomato sauce for dipping. Makes 8 servings.

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