Description
These grilled lemon pepper wings are perfect for a weeknight family meal or to serve a crowd on game day or at a fun summer barbecue. The wings are layered with a simple lemon pepper marinade sauce and a lemon pepper dry rub. Serve it with the best homemade lemon aioli sauce and your taste buds will truly thank you!
Ingredients
Wings and marinade
- 3 pounds of chicken wings (drums only)
- 1 tablespoon lemon zest
- 1 teaspoon all-purpose regular or chicken seasoning*
- 1 teaspoon garlic powder
- 2 teaspoons sugar or sugar substitute
- 1/4 cup olive oil or avocado oil
Dry Rub
- 1 tablespoon lemon pepper
- 1/2 teaspoon garlic powder
Lemon Aioli
- 1/3 cup mayonnaise
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice
- 2 garlic clove, finely minced or grated
- 2 teaspoon all-purpose seasoning*
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Lemon Aioli
- Whisk together all ingredients in a small cup or bowl. Make sure everything is well combined and smooth. Taste for seasonings and adjust as needed.
- Cover and refrigerate until ready to serve.
Marinade
- Stir together the marinade ingredients in a large glass or plastic bowl.
- Put the bowl, covered with plastic wrap in the refrigerator and marinate for at least 20 minutes.
- Preheat grill to medium-high heat, about 425°f - 450°f.
- Lightly pat the wings dry with paper towels. No need to rub off all the marinade, just so the wings aren't dripping with excess marinade. Sprinkle the dry rub mixture over wings.
- Place wings on the lower grill grates. Cook the wings, turning every 5 minutes or so. If the flame is too high or the wings are beginning to burn, lower the heat and move wings to the upper grill for indirect heat.
- The chicken wings are done when they are golden brown and a meat thermometer registers an internal temperature of at least 170°F.
- Serve with lemon aioli sauce.
Notes
*There are so many all purpose seasoning mixtures available in the spice aisle at the grocery store. No need for a fancy, expensive one. Just pick one that basically has garlic, onion, celery salt, black pepper, paprika or something close to that.
**Before heating the grill, dab a paper towel with oil and rub over grill grates to avoid the wings sticking.
*To avoid cross contamination, do not reuse the leftover marinade that the chicken was in.
* If flareups occur, turn down the heat of the grill and move the wings to the upper grill grate. If yours doesn't have one, turn down one side of your grill to lowest setting and move the wings to the cooler side.
*Leftover wings will keep in the refrigerator for 3 days or in the freezer in airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat on low on the stovetop or in the microwave until hot.
*This recipe allows about 5 drum wings per serving. *Nutrition is an estimate based on Nutrifox Calculator
Nutrition
- Serving Size: 5 wings
- Calories: 222
- Sugar: 0.5 g
- Sodium: 741 g
- Fat: 26 g
- Carbohydrates: 2.2 g
- Fiber: 0.3 G
- Protein: 19 G