A grilled chicken wing is essentially a vehicle for sauce, whether that’s Buffalo, sweet chile, or, in this case, agrodolce, a sour-sweet Italian glaze (literally, “sour-sweet” is the direct translation) that’s made by simmering vinegar with honey (or sugar) and often chiles or crushed red pepper flakes. Here, developer Bill Clark also adds frozen berries for jamminess, color, and even more tart-sweetness. While these wings are great cooked on the grill for the most char, you can also bake them under a broiler, where they will take about 30 minutes.
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small handfuls any combination mint, cilantro, and/or parsley
Tbsp. vegetable oil, plus more for baking sheet (optional)
tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
tsp. freshly ground black pepper, divided, plus more
tsp. crushed red pepper flakes
10-oz. bag frozen mixed berries
Tbsp. (or more) apple cider vinegar
lb. chicken wings, drumettes and flats separated