Sticky Lemon-Pepper Chicken Wings

• Gluten free

• Meat

  • 1 Wings

• Produce

  • 6 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 3 tbsp Scallions

• Condiments

  • 1/2 cup Clover honey
  • 2/3 cup Lemon curd or lemon marmalade
  • 5/8 cup Lemon juice, fresh
  • 1/4 cup Tamari of soy sauce

• Baking & Spices

  • 4 tsp Black pepper, coarsely ground
  • 1/8 tsp Chinese five spice powder
  • 2 tsp Red pepper
  • 2 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Sesame oil, hot

Found on langbbqsmokers.com

Description

Ingredients

• Wings - 12 large chicken wings
• THE MARINADE:
• ½ cup clover honey
• ½ cup plus 2 tablespoons fresh lemon juice
• 3 tablespoons thinly sliced scallions, white and green parts
• 2 tablespoons peeled, grated fresh ginger
• 6 cloves garlic, crushed or pressed
• 1/21teaspoon Chinese five-spice powder
• ¼ cup tamari of soy sauce
• ⅔ cup lemon curd or lemon marmalade
• ½ cup hot sesame oil
• 2 teaspoons sea salt
• 4 teaspoons coarsely ground black pepper
• 2 teaspoons crushed red pepper, optional

Directions

• Cut the chicken wings into segments and remove the tips.
• Mix together all of the marinade ingredients in a small bowl.
• Place the wing segments in a gallon Ziploc with the marinade. Seal, removing all of the air and refrigerate overnight.
• Preheat a grill or smoker to 350º degrees F for indirect cooking.
• After 15 minutes, take a wire brush and clean your grill grates.
• Using a pair of tongs, dip a folded paper towel or a piece of cheesecloth into a small bowl of vegetable oil. Rub the oiled paper towel/cheesecloth on the grill grates to help create a nonstick cooking surface.
• Carefully remove the wings from the marinade, shaking the excess liquid. Discard the excess marinade.
• Place the wing segments on the grate.
• GRILLING (25 Minutes): Prepare a medium-hot fire in your grill. Grill for 10 to 12 minutes. Turn and continue to cook until the internal temperature reaches 180º degrees F and/or the juices run clear, 10 to 15 minutes longer or until done.
• LOW & SLOW SMOKER COOKER (2 hours): Cook at 230 to 250 degrees F. Turn the wings every 40 to 45 minutes. Internal temperature should be 180º degrees F.