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Ingredients
US|METRIC
10 SERVINGS
- 2 cups buttermilk (more as needed)
- 1 Tbsp. hot sauce
- 2 Tbsp. seasoned salt (Lawry's)
- 3 lemons
- 4 lb. chicken wings (whole)
- 1/4 cup canola oil (plus more for the grill)
- 1 Tbsp. garlic salt (Lawry’s, with Parsley)
- 1 Tbsp. smoked paprika
- 2 tsp. cracked black pepper
- 1 cup marinade (Lawry's Lemon Pepper, with Lemon Juice)
- 2 Tbsp. unsalted butter (or olive oil)
- fresh Italian parsley (chopped, optional garnish)
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Directions
- 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.
- 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).
- 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.
- 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.)
- 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!
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol150mg50% |
Sodium220mg9% |
Potassium480mg14% |
Protein36g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A20% |
Vitamin C50% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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