Lemon Garlic Grilled Chicken Wings
- PREP 1hrs 20min
- COOK 20min
- TOTAL 1hrs 40min
These lemon garlic wings are a must-try. By first grilling the wings over low, indirect heat the skin and fat render. Then, we move the wings to a hotter, more direct heat until they become golden brown and slightly charred.
You Will Need
Grilled Wings
2 pounds chicken wings
3 cloves garlic, crushed with the side of a large knife or minced
Zest of 1 lemon, peeled or finely grated
1/4 cup fresh lemon juice (1 to 2 lemons)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon coarse salt, we use kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
Parmigiano-Reggiano or Grana Padano cheese for serving, optional
Creamy Dipping Sauce
1/4 cup mayonnaise, try our homemade mayonnaise recipe
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
3 to 6 dashes hot sauce (we love Cholula)
Salt and pepper to taste
Directions
Marinate Chicken
Combine garlic, lemon zest, lemon juice, mustard, olive oil, salt, red pepper flakes and black pepper in a large resealable plastic bag. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
Grill Wings
Prepare grill for indirect heat. Remove wings from marinade and place, skin-side-up on grill. Cover grill and cook until fat has rendered and an instant-read thermometer reads close to 165º F, about 10 minutes.
Move the wings over direct heat. Grill, turning occasionally, until wings are golden brown and slightly charred, 5 to 10 minutes. Stay close to watch for the occasional flare up. If this happens, move the wings to a slightly cooler part of the grill.
To Finish
Make dipping sauce by combining mayonnaise, mustard, lemon juice and hot sauce in a small bowl; season to taste with salt and pepper.
Dust the grilled wings with grated cheese and serve alongside dipping sauce.
Adam and Joanne's Tips
- How to Set Up Your Grill for Wings: We like to use both indirect and direct heat to grill wings.For a gas grill, preheat the grill with all burners on high. Turn one side off or to low – this will be the side you start your wings. After the fat has rendered, move the wings to the side with burner still on. For a charcoal grill: Bank most of the coals on one side of the grill. The side with little to no coals will be the side you start your wings. After the fat has rendered, move the wings to the side with more coals.
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