Grilled Chicken Wings with Shishito Peppers

This is a favorite recipe of mine using our Healthy OnYou® Spice Spice Baby Asian 6 Spice seasoning. It’s one of the healthiest blends of spices with cinnamon, anise, cloves, and ginger-a powerhouse of disease-fighting spices in one small bottle.

In this recipe, it is combined in a marinade for the chicken wings that punches up the flavor and adds just the right amount of flavor to the mix. The chicken can also be baked in the oven at 375 F for 35 minutes if you aren’t able to use a BBQ grill.


Makes 2 servings

  • 1 ½ lbs.

    chicken wings

  • 2  cups

    shishito peppers

  • ¼  cup

    grapeseed or another flavorless oil

  • ¼  cup

    sesame oil

  • ½ cup

    fresh lemon or lime juice

  • 2 tsp
  • 1 large

    shallot minced

  • 2 tbsp

    soy sauce

  • 2 tbsp


  • ½ tsp

    sea salt

  • ¼  tsp

    black pepper

  • fresh herbs for garnish: mint, scallions, thai basil chopped

Make the marinade

  1. In a bowl, add the shallots, oils, lemon juice, soy sauce, honey, Spice Spice Baby spice blend, salt, and pepper. Mix well until the oil and ingredients are well combined.

Marinate the Chicken

  1. In a large zip lock bag or container with a lid, add the chicken wings and pour ½ the dressing on top. Shake well and marinate for 1 hour or overnight.

  2. Reserve the leftover marinade in an airtight container and refrigerate until ready to use.

Grilling Time!

  1. Pre-heat your grill to medium-high. Remove the chicken from the marinade and discard the bag and juices.

  2. Remove the extra dressing from the fridge and set aside.

  3. When the grill is hot, add the chicken and cook for 10 minutes, turning occasionally so each side cooks evenly.

  4. When finished, set aside on a platter and cook the shishito peppers.

  5. In a small bowl, season the shishito peppers with salt and pepper and set on the grill turning occasionally for 5-8 minutes until they begin the bloat and blister. remove from the grill and add to the chicken.

  6. Add the remaining dressing all over the chicken and shishito peppers, then scatter the fresh herbs over the platter.  Enjoy!

Samantha Binkley