Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Plank Grilled Lemon Pepper BBQ Chicken Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 42 reviews
  • Author: Elina
  • Prep Time: 24 hours 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 24 hours 55 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: American

Description

Enjoy flavorful Plank Grilled Lemon Pepper BBQ Chicken Wings that are perfectly crispy on the outside and juicy inside. Marinated overnight with baking powder and salt, seasoned with lemon pepper and aromatic spices, then cooked on cedar wood planks over indirect heat for a smoky, tender finish. These wings pair beautifully with craft beers and make a great dish for gatherings or a casual meal.

Ingredients

Scale

Dry Brine

  • 1 tbsp. baking powder
  • 2 tsp. salt

Chicken Wings and Seasoning

  • 1 lb. chicken wings
  • 4 tbsp. lemon pepper seasoning
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tsp. bone dust (smoked seasoning or smoked paprika as substitute)
  • 2 tbsp. oil (vegetable or olive oil recommended)

Grilling Equipment

  • 2 to 4 cedar planks, soaked at least 30 minutes

Instructions

  1. Dry Brine the Wings: The night before grilling, toss the chicken wings with baking powder and salt. Arrange them on a rack placed over a baking sheet and refrigerate uncovered overnight (about 24 hours) to dry and crisp the skin.
  2. Preheat the Grill: Heat your grill to 450°F using indirect heat by turning off the middle burner on a three-burner grill or the burner farthest from the tank on a two-burner grill. Place the soaked cedar planks on the grill to preheat.
  3. Prepare the Seasoning Mixture: In a bowl, mix lemon pepper, bone dust, garlic powder, and onion powder.
  4. Oil and Coat the Wings: Toss the wings with 2 tablespoons of oil to ensure even coating. Then roll each wing lightly in the seasoning mixture so they are thoroughly but evenly coated.
  5. Arrange and Grill: Place the seasoned wings evenly on the pre-soaked cedar planks. Plank roast (grill indirect on cedar planks) for 20 minutes, then flip the wings over and continue grilling for an additional 20 minutes. Cook until the internal temperature reaches 165°F and the skin is crispy.
  6. Serve: Remove wings from the grill and serve hot with your favorite beer, veggies, and dip for a delicious backyard treat.
  7. Pro Tip (Optional Steaming): If short on time, steam the seasoned wings for 10 minutes in a steamer basket over boiling water before drying and grilling to speed up the process without sacrificing texture.

Notes

  • Dry brining the wings overnight is key to achieving crispy skin.
  • Always soak cedar planks for at least 30 minutes before grilling to prevent burning.
  • Use indirect heat to avoid flare-ups and ensure even cooking.
  • Bone dust is a smoked seasoning; if unavailable, smoked paprika or smoked salt can be a good substitute.
  • Internal temperature of chicken wings should reach 165°F for safe consumption.
  • Steaming the wings before grilling can be a timesaver if you can’t dry brine overnight.
  • This recipe pairs exceptionally well with IPAs or pilsners for a perfect flavor balance.

Find it online: https://recipes.mbeams.com/plank-grilled-lemon-pepper-bbq-chicken-wings-recipe/