The key here is to let the lemon pepper wing sauce pour over the wings and flare up on the grill, this will create a nice char on the wing and also makes the wings nice and crispy.
- Lawry’s Lemon Pepper Seasoning
- Salted Butter
- Garlic Powder
- Olive Oil
- Lemon Juice
Purchase the good wings. They are usually found in the frozen section. If you purchase fresh wings, break them up into manageable pieces. Thaw the wings in warm water (not the microwave).
Wash the wings off and dry them.
Lightly dust the wings in flour.
Cook the wings over indirect heat – about 350 for an hour to hour and 10 minutes. Big Green Egg works well for this.
In a large mixing bowl and put some olive oil in it. Maybe 3 tablespoons.
Add an equal amount of melted butter or margarine
Add lemon pepper seasoning to taste (you can’t add too much)
Add juice of half a lemon or half of a large lime.
Add a couple pinches of garlic powder and grind some fresh black pepper if desired.
The butter and lemon juice is key here. The butter is going to give it the full, savory flavor so if the salt or lemon pepper is too strong, add more melted butter.
Pull the wings off the grill and add to the mixing bowl. Swirl and coat the hot wings.
Once the wings are coated, remove the indirect plate setter if you are using one. If not, throw the wings back on the grill over direct heat, preferably about 500 degrees.
Cook for 10 more minutes.
Pull off, eat and enjoy.
Yield: 12 wings
Time: 90 minutes