Your new wingman
½ cup toasted sesame oil3 pounds chicken wings, flats and drumettes separated if desired1 red jalapeño or Fresno chile, thinly slicedCombine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.
Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake to combine. Season sesame-lime vinaigrette with salt and pepper.Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter. Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.Recipe by
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