GRILLED LEMON PEPPER WINGS RECIPES

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CRISPY GRILLED LEMON PEPPER CHICKEN WINGS :: THE MEATWAVE



Crispy Grilled Lemon Pepper Chicken Wings :: The Meatwave image

The bright acidity of lemon juice and zest is paired with coarsely ground black pepper to give these wings a simple, yet powerful flavor.

Provided by Joshua Bousel

Total Time 8 hours 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4-6 servings

Number Of Ingredients 10

For the Wings
1 tablespoons baking powder
1 tablespoon Kosher salt
1 1/2 teaspoons coarsely ground black pepper
3 pounds chicken wings, cut into drumettes and flats
For the Sauce
1 tablespoon lemon juice from 1 lemon
1 tablespoon extra virgin olive oil
2 teaspoons lemon zest from 1 lemon
1 1/2 teaspoons coarsely ground black pepper

Steps:

  • For the wings: In a small bowl, mix together baking powder, Kosher salt, and black pepper. Place wings in a large bowl and sprinkle in spice mixture, tossing to evenly coat, until liberally seasoned. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
  • For the Sauce: In a small bowl, whisk together lemon juice, oil, lemon zest, and black pepper. Set aside.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes.
  • Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer to a platter and serve immediately.

CRISPY GRILLED LEMON PEPPER CHICKEN WINGS :: THE MEATWAVE



Crispy Grilled Lemon Pepper Chicken Wings :: The Meatwave image

The bright acidity of lemon juice and zest is paired with coarsely ground black pepper to give these wings a simple, yet powerful flavor.

Provided by Joshua Bousel

Total Time 8 hours 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4-6 servings

Number Of Ingredients 10

For the Wings
1 tablespoons baking powder
1 tablespoon Kosher salt
1 1/2 teaspoons coarsely ground black pepper
3 pounds chicken wings, cut into drumettes and flats
For the Sauce
1 tablespoon lemon juice from 1 lemon
1 tablespoon extra virgin olive oil
2 teaspoons lemon zest from 1 lemon
1 1/2 teaspoons coarsely ground black pepper

Steps:

  • For the wings: In a small bowl, mix together baking powder, Kosher salt, and black pepper. Place wings in a large bowl and sprinkle in spice mixture, tossing to evenly coat, until liberally seasoned. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
  • For the Sauce: In a small bowl, whisk together lemon juice, oil, lemon zest, and black pepper. Set aside.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes.
  • Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer to a platter and serve immediately.

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