Smoked Lemon Pepper "wet" Wings - a recipe

Smoked Lemon Pepper "wet" Wings

These wings are what happens when you take the classic lemon pepper wing and give it a serious upgrade by smoking it and tossing in a buttery homemade lemon pepper wet sauce. The overnight buttermilk marinade makes them incredibly tender, while the homemade lemon pepper seasoning adds a bright, citrusy punch that cuts through the heat. These aren't your average bar wings - they're the kind that make people hover around the platter until every last one is gone.

Yield: 8 servings (about 4 lbs wings) Prep Time: 20 minutes (plus overnight marinating) Cook Time: 1 hour 30 minutes Total Time: 25 hours 50 minutes (including marinating)

Ingredients:

For the Wings:

• 4 lbs chicken wings, split into flats and drums

• 2 cups buttermilk

• 3 tbsp Kinder's Grilled Chicken seasoning

For the Homemade Lemon Pepper Seasoning:

• Zest of 3 large lemons

• 2 tbsp whole mixed peppercorns (or 1 tbsp each black and white peppercorns)

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1 tsp kosher salt

• 1 tsp paprika

For the Lemon Pepper Buffalo Sauce:

• 1/2 cup Texas Pete hot sauce

• 6 tbsp unsalted butter

• 2 tbsp prepared lemon pepper seasoning (from above)

• 1 tbsp fresh lemon juice

For Serving:

• Ranch or blue cheese dressing

• Celery sticks

• Extra lemon wedges

Instructions:

In a large bowl or zip-top bag, combine chicken wings with buttermilk and Kinder's Grilled Chicken seasoning. Toss to coat every wing completely. Seal or cover and refrigerate overnight, or at least 8 hours

While the wings marinate, make your lemon pepper seasoning. Zest the lemons directly into a small bowl. In a spice grinder or mortar and pestle, grind the mixed peppercorns until you have a coarse powder. Combine the ground pepper with lemon zest, onion powder, garlic powder, salt, and paprika. Mix well and store in an airtight container

Remove wings from buttermilk marinade about 30 minutes before cooking, letting them come to room temperature. Pat each wing completely dry with paper towels

Preheat your smoker to 275°F, or set up your grill for indirect cooking at the same temperature. If using a smoker, add your preferred wood chips. Place wings directly on the grates, leaving space between each piece. Smoke for 1.5 hours, maintaining steady temperature until wings reach an internal temperature of 165°F and skin is crispy and golden brown. If the wings don’t crisp for you in the smoker due to the low temp, move them to a baking sheet and place in the oven for 10 minutes at 450 degrees

While wings finish cooking, prepare the sauce. In a small saucepan over medium-low heat, melt the butter completely. Whisk in Texas Pete hot sauce until smooth. Add 2 tbsp of your homemade lemon pepper seasoning and fresh lemon juice. Whisk until well combined and keep warm

Remove wings from smoker and let rest for 5 minutes. In a large bowl, toss the hot wings with enough lemon pepper buffalo sauce to coat generously

Transfer sauced wings to a serving platter. Sprinkle with additional lemon pepper seasoning if desired. Serve immediately with ranch or blue cheese dressing, celery sticks, and extra lemon wedges

Pro Tips:

• Dry those wings: The key to crispy skin is removing every bit of moisture before cooking

• Temperature control: Keep that smoker steady - fluctuations will affect cooking time and texture

• Make extra seasoning: This lemon pepper blend is incredible on grilled vegetables and fish too