Plank Grilled Lemon Pepper BBQ Chicken Wings Recipe
Originally made in January of 2013, this Plank Grilled Lemon Pepper BBQ Chicken Wings Recipe is always a hit! Whether you’re having them for dinner or sharing them at an event they can't get enough of these crispy, tangy wings. I tasted these BBQ chicken wings for the first time at a bar and grill called Taco Mac, in Atlanta. I instantly began craving them again as soon as I got home. Now, most restaurants will deep-fry their wings, however, this is a BBQ Recipe, and make these on the BBQ, we shall! To get that delicious crispiness that deep frying would give us, you must coat the wings with a mixture of salt and baking powder. Doing this, then air-drying the wings will remove moisture much like when we made Peking Duck on the grill. The results will be crisp wings with a tangy lemon pepper coating that folks can't get enough of.
Plank Grilled Lemon Pepper BBQ Chicken Wings Recipe
PrintIngredients
Method
Photos
1 tbsp.
baking powder
2 tsp.
salt
1 lb.
chicken wings
4 tbsp.
lemon pepper
1 tbsp.
garlic powder
1 tbsp.
onion powder
2 tsp.
bone dust
2 tbsp.
oil
2 to 4
Cedar Planks, soaked at least 30 min
- The night before, toss wings in a mixture of salt and baking powder. Place on a rack set into a baking sheet and allow them to dry in the fridge, uncovered until you are ready to grill. Approximately 24 hours.
- Preheat your grill to 450°F, preparing to use indirect cooking. If you have three burners, leave the middle one off. Only two? Turn off the one farthest from the tank when the grill is heated. Preheat the planks on the grill while you season the chicken wings.
- In a dish, combine the lemon pepper, bone dust, onion and garlic powder. Toss the wings with the 2 tbsp. of oil; making sure that each one has some oil on it.
- Lightly coat each chicken wing by rolling it in the seasoning mixture. Once coated, arrange the wings on the soaked planks.
- Plank roast the wings for 20 minutes. Flip and continue plank roasting for another 20 minutes or until reaching internal temp of 165°F and the outsides are crispy. Serve with your favorite beer and some veggies and dip!
These Plank Grilled Lemon Pepper Chicken Wings not only bring back great memories of travel and family, but they pack a flavor that pairs nicely with an IPA or pilsner. Share with a good friend, or double/triple the recipe when grilling for a crowd. What is your favorite chicken wing flavor? Share yours on our social pages like Grills Facebook or Grills Instagram using the hashtags #BBQwings and #NapoleonGrill.
PRO TIP: If for whatever reason, you don't have time to dry the wings overnight, you can steam them for 10 minutes. Bring a couple inches of water to a boil in the bottom of a pot. Season the wings with a little salt and perhaps a little pepper. Place a steamer basket over the water and steam the wings for 10 minutes, remembering to leave space around each wing for the steam to get at them. Remove from the steamer basket and dry on paper towels before oiling, seasoning, and grilling.
Season those wings
Load those soaked planks
You can also add aromatics
Getting crispy now
Serve with veggies & dip
Gotta try these
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Season those wings
Load those soaked planks
You can also add aromatics
Getting crispy now
Serve with veggies & dip
Gotta try these