Salt And Pepper Grilled Chicken Wings

1. 1

   Roast salt and peppercorns in a dry skillet over medium-low heat until salt starts to turn yellow and peppercorns become fragrant and begin to pop open, 5 to 10 minutes.

2. 2

   In the meantime, preheat an outdoor grill to medium-high heat.

3. 3

   Brush chicken wings with peanut oil. Grill wings over indirect heat, turning occasionally, until juices run clear and an instant-read thermometer reads 165 degrees F (74 degrees C), 15 to 20 minutes.

4. 4

   Place the salt and pepper blend in a mortar and grind with a pestle until coarsely ground. Place the grilled chicken wings in a large bowl. Sprinkle in 2 teaspoons, or more depending on taste, of the spice blend; toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.