Grilled Lemon Pepper Wings
Cut used: Wing chicken →
Prep
10 min
Cook
35 min
Total
45 min
Grilling wings over indirect heat first renders fat and crisps the skin slowly without flare-ups, then a quick pass over direct heat adds char and color at the end. Finishing with a lemon pepper butter, rather than baking the seasoning into a dry rub, gives the wings a bright, glossy coating that highlights citrus over heat. It's a great option for wing lovers who want big flavor without the deep fryer.
What Ingredients Do You Need?
- 3 lbs Chicken wings, split into flats and drumettes
- 2 tbsp Olive oil
- 1 tbsp Coarse black pepper
- 1 tsp Garlic powder
- 1.5 tsp Salt
- 4 tbsp Unsalted butter, melted
- 2 lemons Lemon juice and zest
- 1 tbsp Fresh parsley, chopped
How Do You Make Grilled Lemon Pepper Wings?
- 1
Season the wings
Toss wings with olive oil, black pepper, garlic powder, and salt until evenly coated.
- 2
Set up the grill
Preheat a grill for two-zone cooking, with one side over direct heat and one side indirect.
- 3
Cook indirect first
Place wings on the indirect side, cover, and grill for 20-25 minutes, flipping once, until mostly cooked through.
- 4
Finish over direct heat
Move wings to the direct heat side and grill 5-8 minutes, turning frequently, until charred in spots and the internal temperature reaches 165°F.
- 5
Make the lemon pepper butter
Whisk melted butter with lemon juice and zest.
- 6
Toss and serve
Toss the hot wings in the lemon butter, sprinkle with extra cracked pepper and parsley, and serve immediately.
What Are the Pro Tips for This Recipe?
- 💡 Two-zone grilling prevents flare-ups from dripping fat while still delivering charred flavor.
- 💡 Use freshly cracked black pepper, not fine ground, for the classic coarse lemon pepper texture.
- 💡 Zest the lemons before juicing them for the brightest flavor.
- 💡 A splash of the lemon butter reserved and drizzled at the table adds extra freshness.
