By Summer 2021 is warm and full and feels like a genuine exhale after the previous year. The world has not returned to what it was — I don't think it will exactly — but it has returned to something recognizably functional and the outdoor markets are open and the community center classes are back in the building and I can shake someone's hand again without thinking about it.
I planted the garden and it's thriving. Everything I put in took. The tomatoes are exuberant. The zucchini is already threatening to take over, which is the zucchini's defining characteristic. I've been making zucchini bread twice a week and giving it to everyone I can find to take it and still there is more zucchini.
Mason cooked a dinner party. His idea — he invited four of his closest friends and their parents for a summer Saturday evening cookout, twelve people total, and he cooked everything. He planned the menu six days in advance, made a shopping list, prepped that morning, and cooked while the guests were there with a calm I watched from the perimeter and tried not to interfere with. Grilled chicken with a homemade chimichurri, corn salsa, a big salad, and a lemon panna cotta he'd been practicing for two weeks.
One of the other fathers came to me at the end of the evening and said, "Your son is going to be extraordinary." I said I already think so. He said, "No — I mean professionally. He has the combination. Talent and calm." I looked at my fourteen-year-old clearing plates with methodical care and thought: yes. I know. I've known for a while.
Mason’s menu that night centered on grilled chicken — and watching him work the grill with that calm the other father noticed made me want to hold onto that feeling every time I cook for a crowd. These party chicken wings are my version of that same summer cookout energy: big, generous, built for a table full of people who are happy to be together again. They’re the kind of thing you make when you want the cooking itself to feel like a celebration.
Party Chicken Wings
Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 8
Ingredients
- 4 lbs chicken wings, split at joints, tips removed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 cup your favorite BBQ sauce or buffalo sauce, for tossing
- Fresh parsley or sliced scallions, for garnish
Instructions
- Prep the wings. Pat chicken wings dry with paper towels — this is the key step for getting a crisp exterior. Place in a large bowl.
- Season. Drizzle wings with olive oil and toss to coat. Combine garlic powder, smoked paprika, onion powder, salt, black pepper, and cayenne in a small bowl, then sprinkle evenly over the wings and toss until every piece is well coated.
- Preheat the grill. Heat an outdoor grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking.
- Grill the wings. Arrange wings in a single layer on the grill. Cook for 20–25 minutes, turning every 5–7 minutes, until the skin is golden and crisp and an instant-read thermometer registers 165°F in the thickest part.
- Sauce and finish. Transfer wings to a clean large bowl. Pour sauce over the top and toss to coat thoroughly. Return wings to the grill for 3–5 minutes, turning once, until the sauce caramelizes slightly and gets a little char.
- Rest and serve. Transfer to a platter, garnish with fresh parsley or scallions, and serve immediately alongside extra sauce for dipping.
Nutrition (per serving)
Calories: 320 | Protein: 28g | Fat: 21g | Carbs: 5g | Fiber: 0g | Sodium: 480mg