Smoked Garlic Lemon Pepper Chicken

Smoky garlic lemon pepper chicken wings are my go-to for any summer cookout. With a rich balance of savory smoke, zesty citrus, and just the right hit of garlic, these wings win over both kids and adults every single time. I throw them on the smoker while prepping sides and the aroma alone draws everyone to the backyard before they are even ready.

I first tried out this recipe when my friends came for a backyard movie night. It was such a hit that the wings were gone before the film started and I vowed to double the batch next time.

Ingredients

• Chicken wings: drumettes and flats provide the perfect balance of meat and crispiness look for fresh wings with clear skin
• Olive oil: helps the seasoning cling and boosts skin crispness choose extra virgin if possible
• Kosher salt: seasons deeply without overpowering the other flavors
• Garlic powder: gives you a bold garlicky foundation pick a fresh and aromatic brand
• Onion powder: adds a mellow sweetness
• Smoked paprika: infuses each bite with deep smoke go for Spanish paprika if you can
• Lemon pepper seasoning: brings the bright citrusy zing check labels for salt content
• Coarse black pepper: adds heat and texture
• Unsalted butter: for the sauce makes every bite rich and silky use a high quality butter if you can
• Fresh garlic: adds a burst of authentic flavor
• Fresh lemon juice and zest: create that signature tang choose bright firm lemons
• Optional honey or hot sauce: for those who like a touch of sweet or heat

Step-by-Step Instructions

Pat the Wings Dry:

Blot each wing with paper towels until very dry to ensure the skin gets crispy in the smoker

Season the Wings:

Toss wings in olive oil to coat then add kosher salt garlic powder onion powder smoked paprika lemon pepper and black pepper massaging everything in so the seasoning reaches every nook

Prepare the Smoker or Grill:

Bring your smoker or grill to 325F and set up for indirect heat Add hickory wood for extra depth in the smoky flavor

Smoke the Wings:

Arrange wings on a wire rack or directly on the grates with space between each one Smoke for 45 to 55 minutes flip halfway through and keep an eye on the temperature for best results

Prepare Garlic Lemon Pepper Sauce:

Melt the butter in a saucepan over medium heat Stir in minced garlic and cook until it smells rich and sweet about one to two minutes Add lemon juice lemon zest black pepper and salt Taste and add honey or hot sauce if desired

Sauce and Finish the Wings:

As soon as wings are done toss them in the hot butter sauce If you want extra caramelization return wings to the grill for another two to three minutes

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I always keep an extra lemon on the counter and toss strips right into the sauce for an extra lift It reminds me of my sister and I squeezing lemons in the kitchen as kids finding bits of zest all over the counter

Storage Tips

These wings keep well refrigerated in a sealed container for up to three days Reheat them on a wire rack in a hot oven for five to seven minutes to restore the crispiness If you have leftovers consider freezing them in a single layer then transferring to a freezer bag for longer keep They taste almost as good as fresh when given an extra minute or two under the broiler

Ingredient Substitutions

If you cannot find smoked paprika regular sweet paprika will work though you lose some smokiness Add a tiny pinch of chipotle powder to mimic the effect Dairy free eaters can use vegan butter in the sauce Boneless chicken thighs can be subbed for wings use the same seasonings but check doneness earlier

Serving Suggestions

Serve these wings with celery and carrot sticks for a refreshing crunch Ranch or blue cheese dip works well on the side If you’re looking for a light meal toss the wings on top of a crisp salad with some of that lemon pepper sauce as dressing At a party I love setting these next to a big pitcher of lemonade or ice cold lager

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Cultural and Historical Context

Chicken wings became popular in American cuisine thanks to their origins in Buffalo New York smoked or grilled versions have since gained fans across the country The pairing of lemon pepper with smoky flavors is especially beloved in Southern barbecue traditions The zest and tang of lemon also make these wings lighter and more refreshing than classic Buffalo styles

Frequently Asked Questions

→ How do I get crispy skin on smoked chicken wings?

Pat the wings thoroughly dry and cook at 325°F over indirect heat. Finishing on the grill intensifies crispiness.

→ What wood pairs best for smoking these wings?

Hickory delivers a bold, traditional smoky flavor that complements garlic and lemon notes.

→ Can I add more heat or sweetness to the wings?

Yes, incorporate honey or hot sauce into the butter glaze for a customizable sweet or spicy twist.

→ Is salt-free lemon pepper seasoning necessary?

Salt-free is optional, but helps you control the seasoning level when blending with other spices.

→ How should these wings be served?

Enjoy them hot off the grill, optionally garnished with fresh lemon zest or extra cracked black pepper.

→ What internal temperature should the wings reach?

Aim for 175–185°F for juicy meat and crispy skin, measured with a meat thermometer.