*Chicken wings, cleaned and patted dry

*Onion powder, 1 tsp (my addition)

*Paprika, 1 tsp (my addition)

*Cayenne powder, 1/2 tsp (my addition)

*Kosher salt, 1-2 tsp

*Ground pepper, to taste

*1 1/2 cups shishito peppers, washed

*1 Tbs vegetable oil

*1 red jalapeño or Fresno chile, thinly sliced

*1 1/2 cups washed mixed herbs (such as mint, cilantro, and/or basil)

Sesame-Lime Vinaigrette

*1/2 shallot, finely chopped

*1/2 cup fresh lime juice AND zest of the limes you squeeze

*Pinch of kosher salt

*1/2 tsp freshly ground pepper

*1/4 cup toasted sesame oil

*1/4 cup vegetable oil

*1/8 cup soy sauce

*1 Tbs honey or maple syrup

Combine shallot, lime juice and zest in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes. Add sesame oil, veg oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season with salt and pepper.

Season cleaned chicken wings with salt, black pepper, onion powder, paprika, and cayenne. Place in a large bowl or zip-top bag. Add half of the vinaigrette, reserving the rest. Chill marinated chicken at least 15 minutes, up to 1 day. Meanwhile, toss shishito peppers and a tsp of oil in a medium bowl; season with salt and black pepper. Prepare a grill to medium heat.

Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Grill shishito peppers, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to a platter. Scatter sliced peppers and herbs over wings and shishito peppers. Drizzle with remaining vinaigrette.