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Lemon Pepper Chicken Wings Recipe
Ash Tyrrell

Lemon Pepper Chicken Wings Recipe

I made these lemon pepper chicken wings on a sunny weekend and they instantly became a favorite. I wanted wings that were bright, peppery, and had that irresistible grilled char without any fuss.
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Prep Time 5 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 2½ lbs party wings flats and drumettes, trimmed if needed — party wings give a good balance of meat and skin.
  • 1 tbsp vegetable oil — helps the seasoning adhere and promotes browning on the grill.
  • 1½ tbsp lemon pepper seasoning — choose a blend with real lemon zest for a bright authentic flavor.
  • 4 tbsp butter melted — makes the glossy lemon-pepper butter to toss the wings in after cooking.
  • 1 lemon sliced for serving (and extra for zest if you like) — fresh lemon adds aroma and a finishing tang.

Method
 

  1. I pat the wings dry, place them in a large bowl, add the vegetable oil, and toss with the lemon-pepper seasoning until evenly coated. This quick coating helps the seasoning cling and prevents flare-ups from excessive oil on the grill.
  2. I preheat the grill to about 375°F and place the wings directly over medium heat, cooking for about 20 minutes first. After the initial sear I turn them and continue grilling for another 15–20 minutes, checking for golden, slightly charred skin and an internal temperature near 165°F.
  3. While the wings finish, I gently melt butter and whisk in an extra pinch of lemon-pepper seasoning. Once the wings are done, I drizzle the butter over them and toss to coat—this adds shine and boosts the citrus-pepper flavor without making the skin soggy.

Notes

  • I always dry the wings thoroughly before seasoning — less surface moisture means much better crisping.
  • I keep the grill lid down most of the time for even cooking and only open to turn the wings.
  • I let wings rest a few minutes after grilling so juices redistribute and the butter glaze sets slightly.
  • I taste the lemon-pepper seasoning first: if it’s low on lemon, I add a little extra lemon zest for brightness.
  • If I’m feeding a crowd, I double the glaze so every piece gets a glossy finish.