Lemon Garlic Wings
These grilled Lemon Garlic Wings are perfect for any cookout or game day get-together. The best part is that they go so well with creamy ranch dressing or a blue cheese dip. Chicken wings work well with any flavor combination but really stand out when coated in lemon and garlic. Super delicious!
I recommend using a wing brine before grilling these lemon garlic wings. Use my simple brine recipe below or my Brine for Chicken Wings for best results.
Wood recommendations: cherry, apple, alder wood works well with this recipe.
Ingredients for Lemon Garlic Wings:
- 3 pounds chicken wings, flats and drummettes
- Fresh lemon juice
- Melted butter
- Garlic
- Dried marjoram
- Black pepper
- Onion powder
For brine:
- 1-quart cold water
- 1/2 cup white sugar
- 1/2 cup kosher salt
Making Lemon Wings:
- In a large container, combine brine ingredients. Let stand for 5 minutes and stir. The salt and sugar must be dissolved before use.
- Submerge chicken wings in the brine. Cover the container, and place it into the refrigerator for 2-3 hours.
- Set up a two-zone cooking space on your charcoal or gas grill. These lemon-garlic wings will be cooked indirectly. If using a pellet grill, aim for a 325 degrees F.
- Remove chicken from brine and blot them dry with paper towels.
- Season wings with black pepper, onion powder, and marjoram.
Grilling the Wings:
- Place onto grill and cook for 30 minutes, or until wings reach an internal temperature of 165 degrees F.
- While the wings are cooking, combine lemon juice with minced garlic and melted butter in a large glass or plastic bowl.
- Remove wings from the grill and place them into lemon mixture. Toss to coat.
- Return the wings to the grill and cook over direct heat for another 5-7 minutes, turning them as needed. If using a pellet grill, increase the heat to 450 degrees F.
- Once the internal temperature reaches 175 degrees F, remove the lemon garlic wings from the grill and serve.
Tip:
Check multiple wings for doneness before taking them off the grill. Flats tend to cook quicker than the drummettes.
Ingredients
- 3 pounds chicken wings flats and drummettes
- 1 cup fresh lemon juice
- 1/4 cup melted butter
- 4 garlic cloves minced
- 1 teaspoon dried marjoram
- 1 teaspoon black pepper
- 1 teaspoon onion powder
Simple brine:
- 1 quart cold water
- 1/2 cup white sugar
- 1/2 cup kosher salt
Instructions
- In a large container, combine brine ingredients. Let stand for 5 minutes and stir. The salt and sugar must be dissolved before use. Submerge chicken wings in the brine. Cover the container, and place it into the refrigerator for 2-3 hours.
- Set up a two-zone cooking space on your charcoal or gas grill. These lemon-garlic wings will be cooked indirectly. If using a pellet grill, aim for a 325 degrees F.
- Remove chicken from brine and blot them dry with paper towels. Season wings with black pepper, onion powder, and marjoram.
- Place onto grill and cook for 30-35 minutes, or until wings reach 165 degrees F.
- While the wings are cooking, combine lemon juice with minced garlic and melted butter in a large glass or plastic bowl. Remove wings from the grill and place them into lemon mixture. Toss to coat.
- Return the wings to the grill and cook over direct heat for 5-7 minutes, turning them as needed.If using a pellet grill, increase the heat to 450 degrees F. before placing the wings back on.
- Once the internal temperature reaches 175 degrees F, remove the lemon-garlic wings from the grill and serve.
- Check multiple wings for doneness before taking them off the grill. Flats tend to cook quicker than the drummettes.
Notes
All photos by: Sabrina Baksh/derrickriches.com
Nutrition
Calories: 491kcal | Carbohydrates: 21g | Protein: 27g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 11507mg | Potassium: 254mg | Fiber: 1g | Sugar: 20g | Vitamin A: 504IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
