Buffalo wings aren’t the only type of chicken wings that people love to eat, and frying wings isn’t the only way to prepare them. The one thing that’s universal about them it that they are a great snack to share with friends. Being together with the people we love and enjoy is what makes them magical, and that may well be the reason why sharing a big plate of chicken wings is so popular.
Now chicken wings are usually deep fried and although that’s tasty, it’s not great for the waistline or our blood pressure. Plank grilling is a healthier way to prepare them plus it gives you an impressive way to present them, too. To get that delicious crispiness a deep frying would give, coat the wings in a mixture of salt and baking powder the night before you cook.
Plank Grilled Lemon Pepper Chicken Wings – Serves 2-3
- 2 to 4 Cedar planks, soaked for at least 30 min
- 1 tbsp baking powder
- 2 tsp salt
- 500g chicken wings
- 4 tbsp lemon pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp bone dust
- 2 tbsp cooking oil
Step 1:
On the night before you’re making this, toss the chicken wings in a mixture of salt and baking powder. Place them on a rack set into a baking sheet and allow them to dry in the fridge uncovered, until you are ready to grill. 24 hours is best.
Step 2:
Preheat your grill to 230 °C, preparing it to use indirect cooking. If you have three burners, leave the middle one off. If your grill has only two, turn off the one farthest from the tank when the grill is heated. Preheat the planks on the grill while you season the chicken wings.
Step 3:
Combine the lemon pepper, bone dust, onion and garlic powder in a bowl. If you can’t find bone dust, don’t worry. They’ll still be scrumptious. Next, toss the wings around with 2 tbsp. of oil and make sure that each one has enough oil on it.
Step 4:
Lightly coat each chicken wing by rolling it in the seasoning mixture. Once coated, arrange the wings on the soaked planks.
Step 5:
Plank roast the chicken wings for about 20 minutes. Flip and continue plank roasting for another 20 minutes or until they have reached an internal temp of 75°C and the outsides are crispy and golden.
You can easily double or triple this recipe if you’re grilling for a crowd. Serve these delicious chicken wings with some veggies and dip and enjoy them with your favourite brew. It pairs nicely with an IPA or pilsner. Cheers to that!
