Red Wine Bay Garlic Chicken Wings with Greek Herbs
Built for a more savoury BBQ mood, these chicken wings use red wine, bay, garlic and Greek herbs for depth and aroma. The finish stays dry and bronzed, making them a strong choice with potatoes, bread and fuller-bodied drinks.
Ingredients
For the wings
- 1½ kg chicken wings split into flats and drumettes
- 120 ml dry red wine
- 2 tbsp extra virgin olive oil
- 6 garlic cloves finely grated
- 2 bay leaves crushed small
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion granules
- 1 tsp sweet paprika
- 1 tsp lemon zest
For the finishing herb oil
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped parsley
- 1 tsp chopped fresh rosemary
- 1 small garlic clove finely grated
- 1 tsp lemon juice
- 1 pinch sea salt
To serve
- 1 lemon cut into wedges
- 1 tbsp chopped parsley
Instructions
Marinate the wings
- Pat the wings dry. In a large bowl, mix the red wine, olive oil, grated garlic, crushed bay leaves, oregano, thyme, salt, pepper, onion granules, paprika and lemon zest.
- Add the wings and toss well so everything is coated. Cover and refrigerate for 4 hours, or overnight if that suits your prep better. Halfway through, give them another toss if you remember.
Dry the surface a little
- Remove the wings from the marinade and let the excess drip off. Lay them on a tray or rack for 20 to 30 minutes before cooking.
- I don’t wipe the marinade off completely. I just don’t want them dripping wet, because that slows browning and encourages sticking.
Make the herb oil
- Mix the olive oil, parsley, rosemary, grated garlic, lemon juice and salt in a small bowl. Set aside.
- This goes on after cooking, not during. It freshens the wings without making them saucy.
Set up the BBQ
- Prepare the BBQ for two-zone cooking, aiming for around 200 to 220°C inside the cooker.
- Clean and oil the grate lightly. Wet marinades can catch if the grill is dirty or too cool.
Cook indirectly first
- Place the wings on the cooler side of the BBQ. Close the lid and cook for 25 minutes, turning every 8 to 10 minutes.
- At this stage I’m letting the fat render and the surface dry. The wings should start looking tighter and lightly coloured, not deeply browned yet.
Finish over direct heat
- Move the wings over the hotter side of the grill and cook for 8 to 10 minutes, turning often, until browned, lightly blistered and cooked through to at least 74°C.
- Transfer to a bowl or platter while still hot. Spoon over the herb oil and scatter with parsley.
Rest and serve
- Leave the wings for 5 minutes before serving with lemon wedges on the side.
- That short rest lets the oil settle into the hot skin and keeps the plate from turning greasy.
Notes
These wings behave differently from sweet-glazed wings because colour comes from reduction, rendering and direct heat rather than sugar. That’s useful on a BBQ because it gives me a bit more breathing room at the end. I can focus on developing savoury browning instead of worrying that honey is about to burn. The red wine leaves behind depth rather than obvious wine flavour, and the bay brings a woody note that makes the wings feel fuller and more layered.
I’ve found these are best when the marinade has enough time to work but the surface is allowed to dry a little before cooking. Straight from a wet marinade to a hot grill, the wings can steam and stick. A short rest on a rack makes a real difference. It’s a simple trick, though it helps this page hold its own as the more savoury, less glossy option in the cluster.
Nutrition
Calories: 532kcalCarbohydrates: 3gProtein: 36gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 164mgSodium: 710mgPotassium: 420mgFiber: 1gSugar: 1gVitamin A: 690IUCalcium: 52mgIron: 2.1mg
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