Difficulty: Beginner
Poultry
Lemon Pepper Chicken Wings
Prep Time: 10 min
Cook Time: 1 hrs
Difficulty: Beginner
Instructions
- Step 1: Burning the mesquite pellets, preheat recteq to 400ºF.
- Step 2: Separate wings into flats and drumettes, discarding wing tips.
- Step 3: Season wings evenly with 1 tablespoon Chef John’s Soul Powder Rub and 1 tablespoon Ben's Heffer Dust. Place on Mesh Cooking Mat, and cook for 1 hour or until the wings are an internal temperature of 185ºF.
- Step 4: Combine lemon zest, lemon juice, 1 tablespoon Chef John’s Soul Powder, 1 tablespoon Ben's Heffer Dust and melted stick of butter in large bowl and mix well. Add wings and toss evenly.
- Step 5: Plate and garnish with lemon zest.
Ingredients
Serving Sizes
Ingredients
- 10 each Whole Chicken Wings
- 2 tablespoon(s) Chef John's Soul Powder
- 2 tablespoon(s) Ben's Heffer Dust
- 3 tablespoon(s) Lemon Zest
- 2 tablespoon(s) Lemon Juice
- 1 stick(s) Unsalted Butter, melted
Tools Needed
- Nitrile Gloves
- Knife
- Disposable Cutting Board
- Tongs
- Large Mixing Bowl
- Step 1: Burning the mesquite pellets, preheat recteq to 400ºF.
- Step 2: Separate wings into flats and drumettes, discarding wing tips.
- Step 3: Season wings evenly with 1 tablespoon Chef John’s Soul Powder Rub and 1 tablespoon Ben's Heffer Dust. Place on Mesh Cooking Mat, and cook for 1 hour or until the wings are an internal temperature of 185ºF.
- Step 4: Combine lemon zest, lemon juice, 1 tablespoon Chef John’s Soul Powder, 1 tablespoon Ben's Heffer Dust and melted stick of butter in large bowl and mix well. Add wings and toss evenly.
- Step 5: Plate and garnish with lemon zest.
Chef Pairings
Lemon Pepper Wings are sensational on their own. Try a side of Baked Beans and Corn on the Cob and you'll have a hit on your hands!