Wondering what to serve when Les Bleus are on the soccer field? I was too. I tried to figure out what the French grill or barbecue. Apparently nothing. When they grill, they seem to barbecue typically American stuff like ribs and so. My Internet searches turned up a barbecue contest where most of the contestants were wearing cowboy hats.
I couldn’t find any frogs’ legs in my local supermarket. So, since frogs’ legs are said to taste like chicken, I decided to use chicken wings instead. Unsurprisingly, chicken wings also taste like chicken. 🙂
I set about creating this recipe for grilled chicken wings Provençale. I’ve nicknamed it Les Coqs Sportifs. It is really a keeper–and easy, easy, easy.
Please note, I am allowing myself the privilege of calling this recipe “Provençale” although Dijon mustard is not strictly from the Provence region (it’s from the Burgundy region). I hope it will inspire the French to grill more.
Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeast France. These blends often contain savory, marjoram, rosemary, thyme, and oregano.
- 1 Tbsp. Herbes de Provence
- 5 garlic cloves, pressed or minced
- 1 Tb Dijon mustard
- 1 kg chicken wings
- Combine all ingredients except for the chicken and salt.
- Marinate chicken in the marinade for 2 hours outside the refrigerator or for 4 hours, covered in the refrigerator.
- Remove chicken from the marinade and discard the marinade.
- Return the chicken to room temperature before grilling.
- Grill on an aluminum slotted grill pan with the grill lid closed over medium heat until the wings are golden and they are cooked through (about 25 minutes.)
- Crisp the skin directly. turning frequently until the skin is dark golden to brown but not burnt, keeping a close eye on the skinnier pieces, moving them to the indirect zone when they are done.
- Serve with a French Sauvignon Blanc.