Lemon-Garlic Wings

🧂 Ingredients

• 3 pounds chicken wings

  flats and drummettes
• 1 cup fresh lemon juice
• 1/4 cup melted butter
• 4 garlic cloves

  minced
• 1 teaspoon dried marjoram
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 quart cold water
• 1/2 cup white sugar
• 1/2 cup kosher salt

Instructions

• 1 In a large container, combine brine ingredients. Let stand for 5 minutes and
  stir. The salt and sugar must be dissolved before use. 
  
  Submerge chicken wings in the brine. Cover the container, and place it into the
  refrigerator for 2-3 hours.
• 2 Set up a two-zone cooking space on your charcoal or gas grill. These
  lemon-garlic wings will be cooked indirectly. If using a pellet grill, aim for a
  325 degrees F.
• 3 Remove chicken from brine and blot them dry with paper towels. Season wings with
  black pepper, onion powder, and marjoram.
• 4 Place onto grill and cook for 30-35 minutes, or until wings reach 165 degrees F.
• 5 While the wings are cooking, combine lemon juice with minced garlic and melted
  butter in a large glass or plastic bowl.
  
  Remove wings from the grill and place them into lemon mixture. Toss to coat.
• 6 Return the wings to the grill and cook over direct heat for 5-7 minutes, turning
  them as needed.
  
  If using a pellet grill, increase the heat to 450 degrees F. before placing the
  wings back on.
• 7 Once the internal temperature reaches 175 degrees F, remove the lemon-garlic
  wings from the grill and serve. 
• 8 Check multiple wings for doneness before taking them off the grill. Flats tend
  to cook quicker than the drummettes.

Nutrition Info