Grilled Chicken Wings With Summer Berry Agrodolce

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You can tell a good recipe is coming when you have to look up words in the title. Is that just us? Either way, these are delicious.
  • 3 small handfuls of mint, cilantro, and/or parsley
  • 1 lemon
  • 1 shallot
  • 2 tablespoons vegetable oil, plus more for the baking sheet
  • 1½ teaspoons kosher salt, divided, plus more
  • 1 teaspoon ground black pepper, divided, plus more
  • ¼ teaspoon crushed red pepper flakes
  • 10-ounce bag of frozen mixed berries
  • ¼ cup honey
  • 3 tablespoons (or more) apple cider vinegar
  • 2 pounds of chicken wings, drumettes and flats separated
  • Coarsely chop 3 small handfuls of any combination of mint, cilantro, and/or parsley to make about ⅓ cup of chopped herbs. Transfer to a small bowl. Cover with a damp paper towel. Chill until ready to use.
  • Cut 1 lemon into wedges. Set aside. Slice 1 shallot into thin rings.
  • Heat two tablespoons of vegetable oil in a medium pan over medium heat. Cook shallot, stirring, until translucent, about 2 minutes. Stir in ½ teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes.
  • Cook, stirring, until fragrant, about 1 minute. Add mixed berries, ¼ cup honey, 3 tablespoons apple cider vinegar, and ½ cup water to the shallots. Stir until berries soften and fall apart and agrodolce thickens, 15–20 minutes.
  • Taste and season with more salt, pepper, and/or vinegar if needed. Remove from heat. Set aside.
  • Prepare FIREDISC® cooker for medium heat. Pat pounds of chicken wings, drumettes, and flats, separated, and dry with paper towels. Arrange on a rimmed baking sheet.
  • Sprinkle wings with the remaining teaspoon of salt and ½ teaspoon of black pepper. Press to adhere.
  • Grill chicken. Turn with tongs to prevent excessive charring (some of it is delicious, a lot is not), until crisp and browned. An instant-read thermometer in the thickest part of a wing should register 165°. (About 15 minutes.) Transfer wings to a large bowl.
  • Reheat agrodolce over medium until warmed through and loose, about 1 minute. Pour over wings and toss to coat. Transfer wings and agrodolce to a platter and top with chopped herbs.
  • Squeeze juice from 1 reserved lemon wedge over wings. Serve wings with remaining lemon wedges for squeezing over as desired.
  • NOTE: Make agrodolce four days ahead. Transfer to an airtight container; cover and chill. Reheat over medium before using.
  • NOTE II: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
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