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Lemon, Black Pepper, and Garlic Chicken Wings

We’ll admit that these wings are a bit messy to eat, but they’re absolutely delicious. If you want to lessen the mess a bit, you can serve the sauce as a dipping sauce on the side, rather than coating the wings with it. Serve with plenty of napkins and ice cold beers.

This recipe works best on a Traeger, or any other type of pellet grill. That said, if you don’t have one, you can do these in the oven or on a gas or charcoal grill.

To make the wings in the oven, simply prepare them as directed, then bake at 400° until they’re crispy (about 45 min). Make sure you turn them halfway through! It helps to use a wire rack on the sheet tray for extra crispiness.

If you’re using a traditional grill, cook them over medium heat, turning occasionally, until they’re crispy and cooked through.

 

Ingredients

Wings

  • 1 pound chicken wings
  • 3 tbsp tapioca starch (or arrowroot powder, or corn starch)
  • salt
  • The Savories
  • The Chiles
  • fresh ground black pepper

Sauce

  • 1/3 cup mayo
  • 1/4 cup shredded parmesan (or other aged, dry cheese)
  • juice of 2 lemons
  • zest of 1 lemon
  • 1 tbsp garlic powder or 2 cloves finely minced garlic
  • 2 tbsp The Savories
  • 2 tsp fresh-cracked black peppercorn
  • salt to taste 

 

 

Recipe

Wings:

  1. Pre-heat your Traeger to 400°
  2. Pat the wings dry, and season them with salt.
  3. Generously season the wings with equal parts of The Savories and The Chiles.
  4. Coat the wings with the tapioca starch— this helps them get extra crispy.
  5. Lightly drizzle the wings with olive oil, and then place them on your Traeger.
  6. After about 15 minutes, flip the wings over.
  7. Cook for another 15-20 min, until they are crispy on the outside and cooked through.
  8. Toss the wings in the sauce, and plate them up.
  9. Finish the plate with fresh cracked pepper and freshly grated cheese, and serve immediately.

Sauce:

  1. Mix together all of the ingredients in a bowl, and whisk until smooth.
  2. Salt to taste, and add in more salt and lemon juice as needed.
  3. If the sauce is too thick, you can thin it out by adding in olive oil until you get the consistency you want.

 

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