This recipe was inspired by the June issue of Bon Appetit. Just before Mike and I left on a camping trip, we checked our mail (this doesn’t happen very often, adult fail) and there was a magazine waiting for me! I thought I had canceled the paper subscription for a digital one, but I definitely didn’t complain because paper magazines are a lot better on a camping trip where you have no power sources.
I read the magazine in our tent on one of our first days, when it was raining way too hard to be out hiking. One of the recipes that caught my eye was Grilled Chicken Wings with Shishito Peppers. It seemed serendipitous – we had bought shishitos on a whim from Trader Joe’s that we were going to spear on forks and roast over the fire, but after the wings got in my head, I just couldn’t get them out.
I’m obsessed with wings. They have been and always will be one of my favorite cuts of chicken. My mom used to make them a lot while we were growing up. I think it was because back in the day chicken wings used to be really really cheap. These days I feel like chicken (and everything else) has gotten so much more expensive.
Do you remember Wings Wednesdays when you could get wings at the bar for some absurd price like 30 cents a wing? Now I’m pretty sure they’re 60 cents a wing. To be honest though, I don’t really frequent dive bars anymore so I’m kind of sort of out of touch with the cost of wings. But I do remember hanging out in bars, with dude friends devouring pounds and pounds and pounds.
Turns out that chicken isn’t *that* much more expensive. It’s maybe gone up about $0.50 per pound in the last 10 years. We went on a search for chicken wings and the cheapest bag we could find were frozen, which actually was a bonus in my eyes. Frozen wings last longer in an icy cooler so we didn’t have to worry about them too much before we got around to cooking.
Wings are a pretty good choice to cook while camping, especially if you’re doing them in a pan, covered. I started out by browning them up a little bit so they had some color, then covered and cooked – they ended up steaming a bit so they were extra juicy. When they were done, I made a quick Vietnamese fish sauce caramel with honey and soy, added in blistered shishitos and a bunch of herbs. Seriously one of our favorite camp meals!
cheap chicken wings and shishitos,
PS – Are you a wingette or drumette lover? Wingettes all the way!
Shishito Chicken Wings Recipe inspired by Bon Appetit’s Grilled Chicken Wings with Shishito Peppers and Herbs
- oil, for the pan
- 1 1/2 cups shishito peppers
- salt and freshly ground pepper
- 1 large shallot, sliced
- 4 cloves garlic, minced
- 1 1/2 pounds chicken wings
- 2 tablespoon soy sauce
- 2 tablespoons honey
- 1 tablespoon fish sauce
- juice of 1/2 lime
- 1/4 cup each roughly chopped cilantro and mint
Heat a splash of oil in a cast-iron pan or heavy bottomed skillet over medium high heat. When shimmery, add the peppers in batches, not over crowding, and cook, turning occasionally, until blistered. Remove from the heat, season with salt and pepper and remove from the pan and set aside.
Heat up a touch more oil in the pan over medium heat and when hot, add the shallots and garlic. Cook, stirring, until soft and lightly browned. Add the chicken wings (in batches, if needed) and cook until golden and cooked through, covering the pan and flipping as needed. When the wings are cooked, add the soy sauce, honey, fish sauce, and lime juice. Cook, stirring often until sauce is glossy and thick. Add the shishitos back in and toss to coat. Season generously with freshly ground pepper and finish with the roughly chopped cilantro and mint. Enjoy!