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Grilled Wings with Focaccia Panzanella MARIO BATALI

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A tasty meal the whole family could enjoy!

3 pounds whole chicken wings
4 garlic cloves (peeled, smashed)
1 bunch oregano (leaves only, roughly chopped)
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 bunch basil (roughly chopped)
Kosher salt and freshly ground black pepper (to taste)
1/2 pound day-old foccacia (with crust, cut into 1/2-inch cubes, about 3 cups)
2 overripe large heirloom tomatoes (about 1 1/2 pounds, 1-inch dice)
2 garden cucumbers (seeded, cut 1/4-inch half moons)
1/2 medium red onion (peeled, thinly sliced)
1/2 cup red wine vinegar
1 cup olive oil
10 basil leaves (torn)
flaky sea salt and freshly ground black pepper (to taste)

For the Wings: Preheat a grill or grill pan to medium-high heat. Wrap two bricks with foil.
In a large bowl, add the wings, garlic, oregano, balsamic vinegar, olive oil, salt and pepper. Toss until coated.
Place the wings on the grill, setting the bricks on top of the wings to create a nice char. Allow to cook for 4-5 minutes on one side. Remove bricks, flip wings and press down with bricks again, cook an additional 5 minutes. Garnish with basil. Serve alongside the Panzanella.
For the Panzanella: In a large bowl add the bread, tomatoes, cucumber and onion. Drizzle the olive oil and vinegar over the salad and toss to combine. Season with salt and pepper and toss again.
Just before serving, tear the basil leaves, scatter over the top of the salad and toss once more to combine.
Tip: This salad can be dressed up to 2 hours in advance and set aside at room temperature.

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