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Chicken Wings with Fragrant Herb Sauce

© Con Poulos

Chicken Wings with Fragrant Herb Sauce

  • SERVINGS: 8 to 10

The fresh and spicy sauce on these wings calls for both jalapeño and habanero peppers, plus a little honey to counter the heat. They are an elegant take on the traditional bar snack.


  1. 6 pounds chicken wings (about 24), tips discarded and wings split

  2. 1/4 cup plus 3 tablespoons canola oil

  3. Kosher salt

  4. Freshly ground black pepper

  5. 1/2 cup lightly packed parsley leaves

  6. 4 scallions, white and light green parts only, chopped

  7. 1 jalapeño—halved lengthwise, stemmed and seeded

  8. 2 tablespoons apple cider vinegar

  9. 1 tablespoon honey

  10. 1 teaspoon minced peeled fresh ginger

  11. 1 garlic clove, crushed

  12. 1/2 habanero pepper, stemmed and seeded

  13. 1/2 teaspoon finely chopped thyme leaves

  14. 1/4 teaspoon finely grated orange zest

  15. Pinch of freshly grated nutmeg

  1. Preheat the oven to 450°. Line 2 large rimmed baking sheets with aluminum foil and coat them with nonstick cooking spray. In a large bowl, toss the chicken wings with 1/4 cup of the canola oil and season them with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast for about 45 minutes, until cooked through and crisp.
  2. Meanwhile, in a food processor or blender, combine all of the remaining ingredients with the remaining 3 tablespoons of oil and puree until nearly smooth. Season the green sauce with salt and pepper and transfer to a large bowl.
  3. Add the crispy wings to the green sauce and toss well. Transfer to a platter and serve hot.
Make Ahead
The herb sauce can be made up to 3 hours ahead.

Suggested Pairing

Vibrant Sauvignon Blanc from New Zealand tends to have a slightly herbal or grassy edge, which is perfect with this sauce.