"One of the biggest grilling challenges is giving the meat time to cook through before the outside gets too charred."

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"One of the biggest grilling challenges is giving the meat time to cook through before the outside gets too charred."

One of the biggest grilling challenges is giving the meat time to cook through before the outside gets too charred. Hold off on applying the Lemon Pepper Glaze until the end to give chicken wings time to cook without burning. You can chill the chicken for several hours between steps, so this is an easy one to prep in the morning and finish on the grill later in the day. You can easily switch up this recipe with your favorite Lawry’s sauces and seasoning blends.

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Prep Time: 45 mins | Total Time: 30 mins | Serves 10

Ingredients:
2 cups buttermilk, more as needed
1 tablespoon hot sauce
2 tablespoons Lawry's Seasoned Salt
3 lemons
4 lbs. whole chicken wings
¼ cup canola oil, plus more for the grill
1 tablespoon Lawry’s Garlic Salt with Parsley
1 tablespoon smoked paprika
2 teaspoons cracked black pepper
1 cup Lawry's Lemon Pepper Marinade with Lemon Juice
2 tablespoons unsalted butter (or olive oil)
Fresh Italian parsley, chopped (optional garnish)

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In a large mixing bowl, whisk buttermilk, hot sauce and Lawry’s Seasoned Salt. Add the juice and zest of 1 lemon. Submerge the wings and toss to coat in the buttermilk mixture.

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Cover and refrigerate for 4 hours or overnight. Drain wings from buttermilk, pat dry with paper towels and discard buttermilk. Toss wings with canola oil, zest of 2 lemons, Lawry’s Garlic Salt, smoked paprika and cracked black pepper. The wings can be grilled right away, or covered and returned to the fridge until needed (up to one day).

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Prepare a grill for indirect or medium heat, aiming for 325°F. If you’re using a charcoal grill, you can add some wood chips for additional smoky flavor. Brush the grates with oil. Arrange the wings skin-down on the cooler side of the grill.

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Cover grill and let wings cook about 10 minutes. Use tongs to check on the wings, moving any that may be over a hot spot and cooking too rapidly. Cover the grill and cook for another 20 to 30 minutes, until the thickest part of the wing registers at least 165°F on meat thermometer. Halve the 2 zested lemons, brush with oil and grill them with the wings for the last 15 minutes. (To get a little bit of char at the end, you can increase the grill temp or move wings to a hotter part of the grill.)

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For the glaze, warm Lawry’s Lemon Pepper Marinade and whisk in the butter until melted. Coat wings with glaze using a silicone basting brush. Flip wings over and apply another coating of glaze. Cook for a minute or two, being careful not to let the wings burn. Transfer wings to a serving platter and squeeze with the charred lemon. Garnish with parsley and serve hot!

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