Lemon Pepper Smoked Wings
Theselemon pepper smoked wings are seasoned, smoked low and slow on a pellet grill,and finished until crispy perfection. The smoky flavor pairs beautifully withthe zesty lemon and pepper seasoning, making them an irresistible appetizer.
Ingredients
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 3 tablespoons + 1 tablespoon Lemon Pepper Seasoning
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon Black Pepper
- 1 cup unsalted butter
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon
- Fresh parsley chopped (for garnish)
Instructions
- Rinse and clean the wings, then pat dry with paper towels for maximum crispiness.
- In a large bowl, toss the wings with olive oil.
- Sprinkle 2 tablespoons of lemon pepper seasoning, salt, & cayenne pepper over the wings, tossing to coat evenly.
- Marinate for at least 1 hour (or refrigerate overnight for deeper flavor).
- Set your pellet smoker to 225°F (107°C).
- Allow the smoker to come to temperature before placing the wings inside.
- Arrange the wings on the smoker racks in a single layer, leaving space between them for even airflow.
- Close the lid and smoke for 2–3 hours, or until the wings reach an internal temperature of 165°F (74°C). Flipping after the first hour and every 30 minutes thereafter.
- In a saucepan over medium heat, melt the butter.
- Stir in the remaining 1 tablespoon lemon pepper seasoning, black pepper, lemon juice, and lemon zest.
- Taste and add a pinch of salt if needed.
- Keep the sauce warm on low heat until wings are ready.
- Once smoked, transfer the wings to a large bowl.
- Pour the warm lemon pepper butter sauce over the wings.
- Toss until all wings are well-coated in the tangy, buttery mixture.
- Garnish with fresh parsley for color and freshness.
- Serve hot right off the smoker.
Video
Recipe Tips
For extra crispy skin add a light dusting of baking powder to the seasoning mix, which helps render the fat and create a crunchy texture even when smoked at lower temperatures.
