Instructions
Step 1: Pat the chicken wings dry with paper towels and place them in a large bowl.
Step 2: In a small bowl, combine the minced garlic, olive oil, paprika, black pepper, salt, and dried herbs to create your marinade.
Step 3: Pour the marinade over the wings and toss until all pieces are evenly coated. Let sit for at least 30 minutes, or refrigerate for up to 4 hours.
Step 4: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Step 5: Place the marinated wings on the grill and cook for 6-8 minutes per side, turning occasionally until the skin is golden and crispy with charred edges.
Step 6: While the wings cook, prepare the fries according to package directions, aiming for a golden, crispy finish.
Step 7: In a separate grill basket or foil packet, toss together the broccoli florets, sliced carrot, chopped red bell pepper, and mushrooms with a light drizzle of olive oil, salt, and pepper.
Step 8: Grill the veggie medley for 8-10 minutes, stirring occasionally until tender and lightly charred.
Step 9: Arrange the grilled wings, fries, and veggie medley on a serving plate and enjoy immediately.
Storage and Reheating Tips
Leftover grilled chicken wings keep well in an airtight container in the refrigerator for up to 4 days. Store the fries and veggies separately to maintain their texture and crispness.
To reheat, place the wings on a baking sheet at 350°F for about 10-12 minutes until warmed through. For best results, reheat fries in the oven at 375°F for 5-7 minutes to restore their crispiness.
The veggie medley can be enjoyed cold in salads or reheated gently in a skillet over medium heat. This meal also freezes beautifully for up to 2 months, making it perfect for meal prep.
Continue on the next page