How To Make Grilled Lemon Pepper Wings

How To Make Grilled Lemon Pepper Wings
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Grilled Lemon Pepper Wings Ingredients:

  • 2 cups buttermilk, more if needed
  • 1 tablespoon hot sauce
  • 2 tablespoons Lawry’s seasoned salt
  • 3 lemons
  • 4 pounds whole chicken wings
  • ¼ cup canola oil, plus more for the grill
  • 1 tablespoon Lawry’s garlic salt with parsley
  • 1 tablespoon smoked paprika
  • 2 teaspoons crushed black pepper
  • 1 cup Lawry’s Lemon Pepper Marinade with Lemon Juice
  • 2 tablespoons unsalted butter (or olive oil)
  • Fresh Italian parsley, chopped (optional garnish)


  1. Lawry marinades are excellent finishing glazes for grilled meats. And any ingredient that you can use in multiple ways is a bonus in the pantry. This recipe uses buttermilk, my favourite brine for chicken, which tenderizes the meat and creates a golden crust during cooking. The salt in this buttermilk brine seasons the meat to the centre and keeps it juicy. To get layers of flavour in every bite, I do a three-step process: buttermilk brine, dry spice rub, and frosting.
  2. One of the biggest challenges when it comes to grilling is giving the meat time to cook before the exterior burns too much. Wait until the lemon pepper glaze has been applied so the chicken wings have time to cook without burning. You can chill the chicken for several hours between stages, making it easy to prep in the morning and finish on the grill later in the day. You can easily switch up this recipe with your favourite Lawry seasoning mixes and sauces.
  3. In a large bowl, combine the buttermilk, hot sauce, and Lawry’s seasoned salt. Add the juice and zest of one lemon. Dip the wings and stir to coat the buttermilk mixture.
  4. Cover and refrigerate 4 hours or overnight. Drain the wings from the buttermilk, pat dry with paper towels, and discard the buttermilk. Toss the wings with the canola oil, the zest of 2 lemons, the Lawry’s garlic salt, the smoked paprika, and the ground black pepper. The wings can be grilled immediately or covered and stored in the refrigerator until needed (up to a day).
  5. Prepare a grill for indirect or medium heat, aiming for 325 ° F. If you are using a charcoal grill, you can add wood chips for an extra smoky flavour. Brush the grates with oil. Arrange the wings with the skin on the cooler side of the grill.
  6. Cover the grill and cook the wings for about 10 minutes. Use tongs to check the wings, moving any that may be in a hot spot and cooking too quickly. Cover the grill and cook for another 20 to 30 minutes, until the thickest part of the wing registers at least 165 ° F on the meat thermometer. Cut the 2 grated lemons in half, brush them with oil and grill them with the wings for the last 15 minutes. (For a bit of charcoal at the end, you can increase the temperature of the grill or move the wings to a warmer part of the grill.)
  7. For the frosting, reheat the Lawry Chili Lemon Marinade and add the butter until melted. Cover the wings with the frosting with a silicone brush. Flip the wings over and apply another coat of frosting. Transfer the wings to a serving platter and squeeze with the roasted lemon. Garnish with parsley and serve hot!


Keywords: Grilled Lemon Pepper Wings