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.
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
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
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.
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.
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.