Grilled Chicken Wings with Anchovy Dipping Sauce
- 3 pounds chicken wings
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter (or use 6 tablespoons oil total)
- 2 garlic cloves, roughly chopped
- 10 oil-packed anchovy fillets, or to taste, plus some of their oil
Instructions:
The sauce can be used for whatever else you’re serving at the same time.
- Preheat the broiler; or start a charcoal or gas grill; in either case, the fire should not be too hot and the rack should be 4 to 6 inches from the heat source. If you like, cut the chicken wings at each of their two joints to make three pieces and discard the tips (or save for stock); you can also cook the wings whole.
- Grill or broil the wings, turning frequently, until thoroughly cooked and nicely browned. As they are cooking, sprinkle them with a little salt and a lot of pepper.
- Meanwhile, combine the oil and butter in a small saucepan and turn the heat to low. When the butter melts, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the sauce bubbles. Add salt if necessary and a good sprinkling of black pepper.
- Serve the chicken hot or at room temperature, with the hot sauce for dipping or drizzling.