Gin-Infused Lemon and Cilantro Chicken Wings

The batchers of Litchfield Distillery produce some of the best locally crafted spirits in Connecticut, and Chef Plum was eager to take Edible Nutmeg on the Road to visit their facility, test out their excellent liquors, and put their gin to use in a perfect summer barbecue recipe.

By | June 28, 2016


  1. Light and prepare charcoal grill.
  2. Add water to a pot and mix with 1 ½ cups of gin and a pinch of salt. Bring water to a boil and par cook wings for about 10 minutes.
  3. While wings are par cooking, make sauce by mixing lemon juice, lemon zest, remaining gin, brown sugar, olive oil, and garlic in a bowl.
  4. Push coals to one side of the grill to create two heat zones: one very hot and one less hot side. Wings will be finished in this “indirect heat” environment.
  5. Remove wings from water and allow to cool for 2-3 minutes. Toss cooled wings in the sauce. Do not discard sauce; it will be used to finish the wings after grilling.
  6. Place wings on the grill on the indirect (less hot) side to prevent burning. Close the grill’s lid and allow to cook. Flip wings after 10 minutes. Allow other side to indirectly cook for an additional 10 minutes.
  7. When wings are finished, remove from grill and toss again in the sauce.
  8. To serve, arrange wings on a platter and garnish with sliced shallots, chopped cilantro, and 1 tablespoon of sauce for each wing.

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  • 2 lbs. chicken wings
  • ½ cup lemon juice
  • zest of 1 lemon
  • 2 cups Litchfield Distillery gin
  • 1 quart water
  • 1 cup brown sugar
  • 1 bunch cilantro
  • ¼ cup olive oil
  • 1 clove garlic, crushed and chopped
  • 1 shallot, thinly sliced
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