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–+ servings

Wet Lemon Pepper Wings

These Wet Lemon Pepper Wings are grilled at 350°F to crispy perfection at 185°F internal, then tossed in butter lemon pepper sauce with fresh lemon juice, zest, and parsley.
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Prep Time 15 minutes
Cook Time 40 minutes
Sauce Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wings
  • 2 lb individually cut chicken wings
  • 1 tbsp olive oil light coat
  • lemon pepper seasoning for coating
Wet Lemon Pepper Sauce
  • 1/2 cup unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh chopped parsley
  • 1-1.5 tbsp lemon pepper seasoning
  • 1 tsp garlic powder
  • 1 tbsp honey optional

Equipment

  • Grill
  • Instant-Read Thermometer

Method
 

  1. Pat 2 lbs chicken wings completely dry with paper towels. Toss lightly with 1 tbsp olive oil. Season generously on all sides with lemon pepper. Rest at room temperature 10-15 minutes.
  2. Preheat grill to 350°F direct heat. Place wings on grill, spacing so they don't touch. Grill 30-40 minutes, turning every 5-7 minutes to prevent flare-ups and build crispy skin, until wings reach 185°F internal and skin is crispy and charred.
  3. During final 10-15 minutes of grilling, make sauce: Melt 1/2 cup unsalted butter over low heat. Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp fresh chopped parsley, 1-1.5 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1 tbsp honey if using. Simmer gently 2-3 minutes, do not boil. Remove from heat and keep warm.
  4. Remove wings from grill when they reach 185°F internal. Immediately toss hot wings in warm lemon pepper sauce until fully coated.
  5. Transfer to serving platter. Finish with extra lemon zest or light dust of lemon pepper if desired. Serve immediately while hot and crispy.

Nutrition

Calories: 380kcalCarbohydrates: 3gProtein: 24gFat: 30gSaturated Fat: 14gCholesterol: 135mgSodium: 720mgSugar: 2g

Notes

Tips: Pat wings completely dry before seasoning for crispy skin. Cook to 185°F internal for fully rendered, crispy skin. Turn frequently during grilling to prevent flare-ups. Make sauce while wings grill so it's warm when needed. Toss hot wings in warm sauce immediately after grilling. Use unsalted butter to control salt level.
Storage: Best served immediately. Refrigerate leftovers up to 2 days. Reheat in 400°F oven 10-15 minutes to re-crisp.

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