Lemon Garlic Grilled Chicken Wings Recipes

ZESTY LEMON GARLIC CHICKEN WINGS

Steps:

• Preheat your grill.
• Salt and pepper the wings.
• Add to the grill. Cook for 5 minutes. Flip and repeat 3X (total cook time should be between 12 and 20 minutes depending on your grill). Cook until the internal temperature of the wing is 165 degrees.
• Add all the ingredients to a bowl. Mix well.
• Add the cooked wings to a fresh bowl.
• Pour over 3-4 TBSP of the Lemon Garlic sauce. Mix well with tongs.
• Add more sauce if you would like. Serve remaining sauce as a dipping sauce in a separate bowl.

GRILLED LEMON-GARLIC WINGS RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, mix the salt, sugar and water together, stirring until the salt and sugar dissolves.
• Put wings in a 1 gallon resealable bag with the brine and allow to marinate in fridge for about 1 to 1 1/2 hours. Discard brine, rinse the wings briefly with cold water, and pat them dry with paper towels.
• Prepare your grill for indirect cooking , medium heat (350 F to 375 F). Clean and oil the grill grates. Grill the wings on the indirect side of the grill, turning occasionally so they brown evenly, 1 to 1 1/4 hours.
• Gather the ingredients.
• On a cutting board sprinkle a little salt on the minced garlic and mash together to form a paste.
• Heat the oil and garlic together in a small saucepan over low heat until the garlic is fragrant, 1 to 2 minutes. Remove from the heat.
• Whisk the oil and garlic with the lemon juice and thyme in a large, nonreactive baking dish or bowl (glass, ceramic, stainless steel, or enamel-lined) and set aside.
• When wings have about 15 to 20 minutes cooking time left, remove them from grill, toss in the lemon-garlic sauce, and return to grill.
• After another 10 minutes baste the wings with the remaining lemon-garlic sauce.
• When the wings are cooked through, coat them one last time with the lemon-garlic sauce and serve.

GRILLED LEMON-GARLIC CHICKEN

Steps:

• Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

CHICKEN WINGS WITH CUMIN, LEMON & GARLIC

Steps:

• Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.
• Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.

LEMON-GARLIC-PEPPER CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/3 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons minced garlic, salt and lots of freshly ground black pepper in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.