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Publix Aprons: Chicken Wings with Panzanella


Publix Aprons Chicken Wings with Panzanella

1 zucchini (about 8 oz) 1 yellow squash (about 8 oz) 2 large red bell peppers 1 small red onion 1 (0.75-oz) package fresh basil, coarsely chopped 2 Bakery hoagie rolls 3 teaspoons olive oil, divided 2 teaspoons kosher salt, divided 1 teaspoon pepper, divided 3 lb chicken wings 1/2 cup sundried tomato spread (or pesto) 1/2 cup red wine vinegar 1 teaspoon crushed red pepper


  1. Preheat grill (or grill pan) on medium-high. Coat vegetables with 1 teaspoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat rolls with 1 teaspoon oil. Cut chicken wings in half, separating at the joint (if desired). Coat chicken wings with remaining 1 teaspoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper (wash hands).
  2. Place chicken on grill; cook 10 minutes. Add vegetables; cook 8–10 minutes, turning occasionally, until vegetables are tender and chicken is 165°F. Grill rolls 2–3 minutes or until toasted.
  3. Combine in food processor bowl (or blender): tomato spread, 2 pieces of bell pepper, 2 slices of onion, vinegar, and red pepper; process until smooth. Cut squash, zucchini, rolls, remaining peppers, and remaining onions into 1-inch pieces. Combine vegetables, bread, basil, and 1/2 cup pesto mixture in medium bowl. Serve salad with wings and remaining sauce on the side.

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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