Sunday, January 31, 2010

Taste: Lemon Pepper Dry-Rubbed BBQ Chicken Wings

Just in time for the Super Bowl, I was introduced to a new way of making some serious, kick-ass grilled chicken wings. My boy, Mr. Hand, wanted to flaunt his grilling skills and I let him go at it. I must say, as a self-proclaimed amateur grillmaster, the wings were top notch, possibly some of the best I've ever had.

He first applied a lemon-pepper dry rub to the wings and let them marinade for about 30 minutes. Once grilled with a nice crust, he basted them on low heat for another 30 minutes. (Seemingly long, it was perfect on the inside, crispy and sticky on the outside). Though he made it with both chicken wings and regular thighs, the wings-style BBQ wings taste the best (less meat, more sauce). We decided to pair this with some of T&J's Mac and Cheese and simple salad to balance it all out. It's time to grill and chill.

Lemon Pepper Dry-Rubbed BBQ Chicken Wings

Prep Time: 30 Mins.
Cooking Time: 30 Mins.
Serves: 4

3 lbs. chicken wings
3 tbsp of lemon-pepper seasoning
1/4 cup honey
3 cups Mr. Stubbs BBQ Sauce

Rinse the wings under cold water and pat dry. *NOTE: You want to make sure that the chicken is very dry before you add anything to it as this will ensure you a crispy outside skin. Place the chicken wings in a large plastic bag and add the lemon-pepper seasoning. Close the bag and shake, getting the wings nicely coated with all the seasoning. Place in the fridge and let it marinade for at least 30 minutes.

In the meantime, prepare the honey-BBQ sauce by heating the 1/4 cup of honey in a microwave for 10-15 seconds. What you're trying to do here is to make the honey easier to mix into the BBQ sauce. Once heated, combine the honey and BBQ sauce and set aside.

Once your chicken has marinated, preheat the grill on high. Once your grill is ready to go, reduce the heat to medium-low and place the wings on the grill, skin side down. Grill for about 3-5 minutes, or until the skin side has a nice crust on it. Flip the wings and baste the wings. You'll repeat the flip and baste process for about 20 more minutes.

Serve the wings hot off the grill with a side of the T&J's Mac and Cheese and salad. And throw in a nicely poured Guinness or glass of your favorite wine.


  1. how did you NOT tell me about this meal yesterday?? I guess you had a wings packed weekend :)

    mmm TJ mac!

  2. OH! that's why you were hesitant about fry all makes sense now. Wings overload. Heart attack. 10+ pounds....gotcha

  3. Flaunt? Ah comeon now...I was just trying to give you a break Iron Chef America Chairman!