Lemon Pepper Chicken Wings
These juicy and crispy lemon pepper chicken wings are brined for extra flavor and grilled to perfection, making them a delicious treat for any gathering.
Ingredients
For the Brine
- 4 cups water The base for brining, helping to keep the wings juicy and flavorful.
- 1 tablespoon kosher salt Essential for seasoning and enhancing the wings' natural flavors during brining.
- 1 tablespoon granulated sugar Balances the salt's intensity and aids in browning the wings.
For the Wings
- 2 pounds chicken wings The star of the dish, providing a satisfying meatiness.
- 2 tablespoons vegetable oil or canola oil Used for coating the wings before grilling to ensure crispiness.
- 1 teaspoon smoked paprika Adds a warm, smoky flavor that enhances the overall taste.
- 1 teaspoon black pepper Brings an earthy heat that pairs perfectly with lemon.
- 1 teaspoon garlic powder Adds depth and savory notes to the seasoning mix.
- 1 teaspoon onion powder Complementary flavor that enhances the overall seasoning.
For the Lemon Pepper Sauce
- 1/2 cup unsalted butter Creates a rich base for the lemon pepper sauce.
- 2 cloves minced garlic Infuses the sauce with aromatic flavor and depth.
- 1/4 cup lemon juice Provides acidity and brightness to the dish.
- 1 tablespoon lemon zest Enhances the lemon flavor with a fresh, citrus aroma.
- 1 tablespoon Dijon mustard Adds a subtle tanginess to the sauce.
- 2 tablespoons chopped parsley A fresh garnish that adds a pop of color and flavor.
Instructions
Preparation
- In a large bowl, mix the water, kosher salt, and granulated sugar until dissolved.
- Add the chicken wings to the brine, ensuring they are fully submerged. Cover and refrigerate for 30 minutes.
Cooking
- Set up your grill for indirect cooking and preheat to 375°F.
- Remove wings from the brine, pat them dry, and toss with oil, salt, smoked paprika, black pepper, garlic powder, and onion powder.
- Place the seasoned wings on the grill and cook for about 45 minutes, flipping halfway through until golden and crispy.
- In a small saucepan over medium heat, melt the butter and sauté minced garlic for one minute.
- Stir in smoked paprika, black pepper, lemon juice, lemon zest, and Dijon mustard; whisk well and cook for one to two more minutes.
- Toss the grilled wings in the lemon pepper sauce until fully coated.
- Plate the wings and garnish with chopped parsley before enjoying.
Notes
Always brine your chicken wings to enhance moisture and flavor. Pat the wings dry thoroughly after brining to help them become crispy on the grill. Set your grill for indirect heat for optimal cooking, and avoid overcrowding the grill.