Grilled lemon pepper garlic parmesan wings are the best of two favorite wing flavors combined into one. You might think it is too much, but it is just enough of each flavor balanced perfectly.

My brother told me not to make these.

He is a butcher. He smokes his own meats.

My brother told me not to fuse the two popular wing flavors; garlic parmesan and lemon pepper.

Normally, when it comes to the grill and meats, I take his advice.

Something in my gut told me I was on to a flavor explosion with these two combos.

He was worried it might end up being too Italian flavored as opposed to buffalo wing flavored.

I get his concern.

That’s why I included a little bit of Frank’s Buffalo sauce and melted butter to marry the lemon, pepper, garlic, and parmesan all together.

It is the perfect coating for crispy, grilled chicken wings.

The scent of the hot wings being tossed with the lemon and garlic is amazing!

I went the usual route of preparing the wings ahead of time by brining them in a little beer.

Just like my original beer brined grilled buffalo wings recipe.

This time I added in some lemon, garlic powder, onion powder, and salt. 

Since the lemon is super acidic, I only marinade the wings for 2 hours at most.

Pat the wings dry with paper towels. Season with some salt, pepper, and a little smoked paprika.

We are keeping the seasonings here simple since the sauce has a lot going on.

The wings get grilled for about 7-10 minutes over a medium/medium-high heat.

Once they are charred and grilled to crispy perfection, we are going to toss them with the sauce.

The sauce for grilled lemon pepper garlic parmesan wings is made from buffalo sauce, melted butter, freshly grated garlic, black pepper, lemon zest, and parmesan cheese.

Toss the wings in a large bowl with the sauce using tongs.

Serve up with some ranch or blue cheese and dig in!

The smell alone of these wings will hook you.

Sometimes it works out perfectly fine to be a little “too much.”

Grilled Lemon Pepper Garlic Parmesan Wings

Yield: Serves 4

Prep Time: 2 hours

Cook Time: 12 minutes

Total Time: 2 hours 12 minutes

Grilled, not breaded, crispy chicken wings tossed in a lemon pepper garlic parmesan wing sauce that is just enough extra to not be overwhelming.

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Ingredients

• 3lbs chicken wings cut into drums and flats, wing tips removed
• FOR THE BRINE:
• 16oz pilsner or shandy*
• juice from 1 lemon
• 1/2 tsp tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp sea/kosher salt
• FOR THE WING SEASONING:
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• FOR THE SAUCE:
• 1/4 cup Frank's Buffalo Sauce
• 2 tbsp unsalted butter, melted
• 1 garlic clove, grated
• zest of 1 lemon
• 1/2 tsp freshly ground black pepper
• 2 tbsp freshly grated Parmesan cheese

Instructions

1. Add the cut and trimmed wings to a large bowl. Pour in the beer. Add the lemon juice, onion powder, garlic powder, and salt. Mix to combine. Make sure the wings are fully submerged. Cover with plastic wrap or a tight lid and refrigerate for at least 30 minutes and up to 2 hours.
2. Remove the wings from the brine and add to a paper towel lined baking sheet. Pat each wing completely dry with paper towels. Season the wings with the little bit of salt, pepper, and smoked paprika.
3. Preheat the grill and let the chill come out of the wings a bit. Set each burner on your gas grill to medium. Once the grill temp is in the 400-425 degrees F, add the wings to the grill, skin side down. Close the lid.
4. Grill the wings for about 10-12 minutes total, flipping halfway through. Feel free to flip them one last time if you want a deeper char on the skin side.
5. Once the wings are cooked through, internal temp 165 degrees F, transfer them to a baking sheet.
6. In a large mixing bowl combine the buffalo sauce, melted butter, grated garlic, black pepper, lemon zest, and parmesan cheese. Add the hot wings to the sauce and use tongs to vigorously toss until everything is evenly coated, the cheese slightly melts, and the garlic is super fragrant.
7. Serve wings right away with ranch or blue cheese dressing for dipping.

Notes

*If you do not want to use beer, you can substitute 1 cup of water, 1/2 cup of chicken stock, and a 1/2 cup jarred jalapeño or pickle juice to get a good amount of flavor absorbed into the chicken.

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