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If you haven't made grilled chicken wings before, you absolutely must start. To help you move towards the happiness of wings, these garlic and lemon parmesan chicken wings are here to help you. Go to the recipe for grilled chicken wings with garlic and lemon or read on for our tips for making them.
We marinate the wings in what can only be described as one of the best chicken marinades. They are then roasted over low heat until the skin fat has been reduced. They were finished over high heat until the skin was browned and slightly torn. They are very good.
YOU MAY ALSO LIKE: These grilled chicken wings inspired by appetizing Vietnamese Pho soup and marinated in ginger, garlic, lime and fish sauce. Jump to the recipe for Pho-inspired grilled chicken wings
How to make grilled chicken wings
Grilling chicken wings at home is easy. In fact, we are thinking that once you try them, you will be hooked (as we are) and perhaps discover that this grilled wing recipe will be one of your favorite recipes this summer.
Wings of love? Take a look at more of our chicken wing recipe ideas.
Here are three tips for roasting chicken wings:
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Marinate the chicken
This is the time to break your favorite marinade (or use ours). When we were dreaming about this lemon grilled chicken recipe, we went straight to one of our favorite marinades. It has a ton of lemon, mustard, and garlic, making it perfect for wings. We marinate the wings for at least 1 hour, but it wouldn't hurt anymore. You could even marinate overnight if you wanted to.
By the way, we don't bother to separate the drumstick from the "wingette" (or central portion). If you're ready, here is a short tutorial with a quick video that we compiled a while back that shows you how to separate a chicken wing.
Start with low and indirect heat
The wings are perfect on the grill as the roast makes the most of the high skin-to-meat ratio. Start with low or indirect heat and place them skin side up. Close the lid and leave them for 10 to 15 minutes.
Finish with direct heat
Now that the skin and fat have watered, roast the wings over high heat, turning occasionally, until golden and slightly charred.
We like to serve our wings generously sprinkled with Parmesan cheese, because why wouldn't you? A simple mayonnaise sauce, a little mustard, lemon and hot sauce are also nice. BTW, this recipe works wonderfully with chicken thighs and chicken breast, so be sure to print it, pin it, or save it as you like.
YOU MAY ALSO LIKE: Our popular recipe for lemon chicken. We start with chicken thighs, add a lot of flavor and then cook them until the skin is crisp and the meat is tender.
Updated recipe, originally published in June 2015. Since I published this in 2015, we have tweaked the recipe to make it clearer. – Adam and Joanne
Lemon Grilled Chicken Wings Recipe
- PREP 1 hour 20 minutes
- COOK 20 minutes
- TOTAL 1 hour 40 minutes
These lemon and garlic wings are a must. By first roasting the wings over low, indirect heat, the skin and fat are processed. Then we move the wings to a hotter, more direct heat until they are lightly browned and burned.
Makes 3 to 4 servings.
Will need
Grilled wings
2 pounds chicken wings
3 garlic cloves, crushed with a large knife or minced
Zest of 1 lemon, peeled or grated
1/4 cup fresh lemon juice (1 to 2 lemons)
2 tablespoons of olive oil
1 tablespoon of Dijon mustard
1/2 teaspoon of coarse salt, we use kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
Parmigiano-Reggiano or Grana Padano cheese to serve, optional
Creamy sauce
1/4 cup mayonnaise, try our homemade mayonnaise recipe
2 teaspoons Dijon mustard
2 teaspoons of fresh lemon juice
3 to 6 dashes of hot sauce (we love Cholula)
Salt and pepper to taste
Addresses
- Marinated chicken
- Grill Wings
- To end
Combine garlic, lemon zest, lemon juice, mustard, olive oil, salt, red pepper flakes, and black pepper in a large zip-lock plastic bag. Add the chicken wings, seal the bag, and flip to coat. Chill at least 1 hour or overnight.
Prepare the grill for indirect heat. Remove the wings from the marinade and place them skin side up on the grill. Cover grill and cook until fat is gone and an instant read thermometer reads about 165 ° F, about 10 minutes.
Flap your wings over direct heat. Grill, turning occasionally, until wings are golden and slightly charred, 5 to 10 minutes. Stay close to watch for occasional outbreaks. If this happens, move the wings to a slightly cooler part of the grill.
Prepare the dipping sauce by combining mayonnaise, mustard, lemon juice, and hot sauce in a small bowl; season to taste with salt and pepper.
Sprinkle the grilled wings with grated cheese and serve along with the dipping sauce.
Adam and Joanne's advice
- How to Set Up Your Wing Rack: We like to use indirect and direct heat to grill wings. For a gas grill, preheat the grill with all burners on high. Turn one side down or down – this will be the side where your wings will start. After the fat has been reduced, move the wings to one side with the burner still on. For a charcoal grill: Place most of the coals on one side of the grill. The side with little or no carbon will be the side where you start your wings. After the fat has run out, move the wings to the side with more coals.
If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!
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