CHICKEN WINGS WITH SHISHITO PEPPERS
Serves: 4 to 6
■ Neutral oil, such as canola or vegetable oil
■ 3 lbs (1.4 kg) chicken wings
■ 1 tbsp (15 ml) baking powder
■ 1 tbsp plus 1 tsp (20 ml) kosher salt
■ 1 tbsp (15 ml) pepper, plus more as needed
■ 4 cups (1 L) shishito peppers
■ 3 tsp (750 ml) toasted sesame oil
■ 2 tbsp (30 ml) toasted sesame seeds
■ 1 tsp (5 ml) finely grated ginger
■ 1 lime, finely zested and cut into wedges
1. Line a baking sheet with foil. Lightly grease foil with oil.
2. Pat wings dry. Transfer to baking sheet. In a small bowl, combine baking powder with 1 tablespoon (15 ml) salt and 1 tablespoon (15 ml) pepper. Sprinkle over and toss to combine.
3. Let sit for 1 hour at room temperature or cover and refrigerate overnight. (If refrigerating wings, let them come to room temperature before cooking.)
4. Position a rack about 6 inches (15 cm) away from the broiling element and preheat oven to
450 F (230 C).
5. Pat wings dry again. Roast for 15 to 20 minutes per side, until golden and crisp.
6. Meanwhile, on a cutting board or in a bowl, toss shishito peppers with 1 teaspoon (5 ml) of sesame oil and a pinch of salt and pepper.
7. Transfer baking sheet of wings to a heatproof surface and spread shishitos over chicken.
8. Return to oven and roast for 10 to 15 minutes, until peppers are singed in spots. If you want more browning on your wings or peppers, broil them.
9. In a small bowl, using your fingers, stir together sesame seeds, ginger, lime zest and 1 teaspoon (5 ml) of salt until you smell the lime and ginger. Add 2 teaspoons (10 ml) of sesame oil and stir to combine.
10. When wings are done, sprinkle seed mixture on top and toss to combine. Serve with lime wedges.
NOTES: For browner wings and peppers, position a rack closer to the heating element. Broil until charred in spots, a few minutes. (Depending on your broiler, you may need to rotate the pan halfway through to get even exposure.)
To grill wings: Heat grill to medium-high. Grease grates with oil and cook dry-brined wings over indirect heat, with the lid on, until cooked through, 20 to 25 minutes. Flip every few minutes. Move wings over direct heat to brown.