Grilled Lemon Pepper Chicken Wings with Butter Glaze
These grilled chicken wings feature a bright lemon paste marinade and black pepper coating that creates crispy skin with bold citrus flavor. The wings are finished with a rich lemony butter glaze that adds richness and amplifies the lemon notes. Perfect for summer barbecues, game day gatherings, or any time you want wings with restaurant-quality flavor. The lemon paste provides more intense citrus flavor than juice alone, while grilling creates the ideal crispy exterior and juicy interior.
Ingredients
- 2 pounds chicken wings, separated, wing tips removeddrumettes or flats onlysame weightcuts
use preferred wing section
- 1 tablespoon olive oil
- 2 tablespoons Nielsen-Massey Pure Lemon Pastelemon zest + juice2 tsp zest + 1 tbsp juice per tbsp pastecitrus
slightly less intense flavor
- 1 teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoons butter, melted
- 1 tablespoon Nielsen-Massey Pure Lemon Pastelemon zest + juice2 tsp zest + 1 tbsp juice per tbsp pastecitrus
slightly less intense flavor
Instructions
- 1
Pat the chicken wings very dry and add them to a large bowl
- 2
Whisk together the olive oil, lemon paste and black pepper, then pour over the wings and toss to coat evenly
- 3
Preheat grill to medium-high heat
- 4
Grill the wings, flipping occasionally, until cooked through and skins are crispy
- 5
Whisk together the melted butter, lemon paste and black pepper
- 6
Brush the wings with the lemony butter-pepper mixture until nicely coated
- 7
Serve immediately
Tips
Pat wings completely dry before marinating to ensure crispy skin when grilling
Use lemon paste instead of juice for more concentrated citrus flavor that won't make wings soggy
Let wings rest 2-3 minutes after brushing with butter mixture before serving to let flavors meld
Good to Know
Refrigerate cooked wings up to 3 days in airtight container. Reheat in 375F oven 8-10 minutes to restore crispiness.
Marinate wings up to 24 hours ahead. Grill just before serving for best texture.
Serve immediately while hot and crispy. Provide napkins and wet wipes for messy finger food.
Common Mistakes
Don't skip patting wings dry to avoid soggy skin
Avoid overcrowding grill to ensure even cooking and crisping
Substitutions
Dairy-Free Swaps
General Alternatives
slightly less intense flavor
use preferred wing section
FAQ
Can I bake these instead of grilling?
Yes, bake at 425F for 35-45 minutes, flipping halfway through until skin is crispy and internal temperature reaches 165F.
What if I can't find lemon paste?
Substitute with 2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice for each tablespoon of paste called for.
How long will leftovers keep?
Refrigerate cooked wings up to 3 days. Reheat in 375F oven to restore crispiness rather than microwaving.