Description
Adapted from Susie Bulloch’s recipe on HeyGrillHey.com
Ingredients
Scale
- 4 lb chicken wings, cut into flats and drumettes
- HeyGrillHey’s Lemon Pepper rub
- 4 Tbsp butter
- 2–3 tsp fresh lemon juice
Instructions
- Set up your grill for indirect cooking with your Smoke X2 and your Billows BBQ Control Fan controlling the temperature. Heat to 425°F (218°C).
- Pat your wings dry with paper towels and toss them with a liberal coating of the rub.
- Place the wings on the grill over indirect heat and insert a 2.5″ needle probe into one of them. Set the high-temp alarm for 175°F (79°C). Close the lid and cook.
- When the high-temp alarm sounds, start putting groups of wings over the direct heat to sear and char. Close the lid for about a minute, then open it, flip them, and close it again.
- Cycle in another group of wings until all have been seared and charred somewhat over direct heat.
- Temp the wings with your Thermapen ONE. As each wing reaches a temperature of 175°F (79°C) or higher, remove them to a bowl. If any are still not up to temp, close the lid on them and allow them to cook more.
- Melt the butter and lemon juice gently together. Pour it onto the wings and toss them.
- Pile the wings on a platter and serve them up! Serve with more lemon wedges or slices to squeeze onto the wings according to taste.
