Plank Grilled Lemon Pepper BBQ Chicken Wings

Originally made in January 2013, this Plank Grilled Lemon Pepper BBQ Chicken Wings recipe is always a crowd favorite. Whether served for dinner or at a gathering, these wings are crispy, tangy, and impossible to resist.

I first tasted these wings at Taco Mac in Atlanta and couldn’t stop thinking about them. While most restaurants deep-fry wings, this BBQ version delivers the same crispiness using a grill. The secret? A salt and baking powder coating that removes moisture and creates ultra-crispy skin.

Ingredients

• 1 tbsp baking powder
• 2 tsp salt
• 1 lb chicken wings
• 4 tbsp lemon pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp bone dust
• 2 tbsp oil
• 2–4 cedar planks (soaked at least 30 minutes)

Method

1. The night before grilling, toss the wings with salt and baking powder. Place on a rack over a baking sheet and refrigerate uncovered for about 24 hours.
2. Preheat the grill to 450°F for indirect cooking. Preheat the soaked cedar planks on the grill.
3. In a bowl, mix lemon pepper, bone dust, onion powder, and garlic powder. Toss wings with oil until evenly coated.
4. Roll each wing in the seasoning mix and arrange them on the cedar planks.
5. Grill for 20 minutes, flip, then grill another 20 minutes or until internal temperature reaches 165°F and skin is crispy.

These wings pair perfectly with an IPA or pilsner. Double or triple the recipe when cooking for a crowd!