Smoked Garlic Lemon Pepper Chicken Wings (BBQ Grilled Perfection)
If you’re looking for a wing recipe that’s easy to make but tastes like something from a BBQ restaurant, these Smoked Garlic Lemon Pepper Chicken Wings are exactly what you need. Smoked low and slow over hickory, they have the perfect mix of crispy skin, juicy meat, and a bold, zesty finish. Every bite is loaded with garlic, bright lemon, and a smoky background flavor that keeps you reaching for more. Whether it’s game day, a summer cookout, or just a weekend craving, these wings will steal the show.
How Do You Get Crispy Skin on Smoked Chicken Wings?
One of the biggest struggles when smoking wings is getting that perfect crispy skin. The trick is to smoke at a slightly higher temperature—around 325°F. This helps render the fat under the skin, giving you that perfect bite without deep frying. Drying the wings thoroughly before seasoning and using a light coating of oil helps even more. The result? Crispy, flavorful wings straight from the smoker, no frying necessary.
What’s the Best Wood for Smoking Chicken Wings?
Hickory wood is ideal for smoked chicken wings because it delivers a strong smoky flavor without overpowering the lighter citrus notes from the lemon pepper seasoning. If you prefer a milder smoke flavor, oak or pecan are also excellent options. Just remember: clean-burning smoke is key. Avoid over-smoking, or you’ll lose the balance of garlic and lemon that makes these wings pop.
Can I Bake These Garlic Lemon Pepper Wings Instead of Smoking?
Yes! If you don’t have a smoker or grill, you can still bake these wings in your oven. Bake at 425°F for about 40–45 minutes on a wire rack set over a baking sheet. This setup helps mimic the airflow and crispiness you’d normally get from a smoker. While you won’t get that true hickory flavor, the buttery lemon pepper glaze still makes them incredibly satisfying.
Ingredients for Garlic Lemon Pepper Chicken Wings
For the Wings:
- 2.5 lbs chicken wings (drumettes and flats)
- 1 tbsp olive oil
- 1½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp lemon pepper seasoning (preferably salt-free)
- ½ tsp coarse black pepper
For the Garlic Lemon Pepper Butter:
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp cracked black pepper
- ½ tsp salt (to taste)
- Optional: ½ tsp honey or hot sauce for extra sweetness or heat
How to Make Smoked Garlic Lemon Pepper Chicken Wings
Step 1: Prepare the Chicken Wings
Start by patting the chicken wings dry with paper towels. This step is critical if you want crispy skin. In a large bowl, toss the wings with olive oil until evenly coated. In a separate bowl, mix the salt, garlic powder, onion powder, smoked paprika, lemon pepper seasoning, and coarse black pepper. 
Sprinkle the seasoning over the wings and toss until every piece is fully coated with flavor.
Step 2: Set Up the Smoker or Grill
Preheat your smoker or grill to 325°F, setting it for indirect heat. Add hickory wood chunks or chips to build a rich smoky flavor. If you’re using a charcoal grill like a Weber Kettle, push the coals to one side and place a drip pan underneath the wings on the cool side.This indirect method lets the wings cook through without burning and absorbs the smoke beautifully.
Step 3: Smoke the Chicken Wings
Place the wings on a wire rack or directly on the cooler side of the grill. Close the lid and smoke the wings for 45 to 55 minutes, flipping once halfway through.
You’re aiming for an internal temperature of 175°F to 185°F — higher than you might expect, but perfect for tender, juicy wings with fully rendered fat and crispy skin.
Step 4: Make the Garlic Lemon Pepper Butter
While the wings are finishing, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1–2 minutes. Stir in the lemon juice, lemon zest, cracked black pepper, and salt. 
If you like, add a touch of honey or a few drops of hot sauce to customize the sauce to your taste. Keep the butter sauce warm while the wings finish smoking.
Step 5: Toss and Finish the Wings
Once the wings are done, remove them from the smoker and immediately toss them in the warm garlic lemon pepper butter. You can either brush each wing individually or toss them all together in a large bowl.
If you want a little extra crisp and caramelization, return the wings to the grill for another 2–3 minutes over high heat. Serve hot with extra lemon zest or chopped parsley sprinkled over the top.
Serving Suggestions
- Serve with ranch or blue cheese dressing
- Add celery and carrot sticks on the side for a classic pairing
- Pair with grilled corn, mac and cheese, or potato salad
- Enjoy with cold beer, bourbon lemonade, or iced tea
Pro Tips for Perfect Smoked Wings
- Always dry wings completely before seasoning
- Smoke at 325°F for perfect crispiness
- Use hickory wood for bold flavor, or oak/pecan for something milder
- Toss wings in the butter sauce immediately after cooking
- Finish over high heat for a crispy, caramelized glaze
How to Reheat Garlic Lemon Pepper Wings
- Oven: Reheat at 375°F for 10–12 minutes
- Air Fryer: 350°F for 5–6 minutes
- Grill: Reheat over direct heat for 4–5 minutes
Avoid microwaving if you want to keep the skin crispy and the flavor intact.
Frequently Asked Questions
Can I bake these wings instead of smoking them?
Yes! Simply bake them at 425°F for about 40–45 minutes on a wire rack. You’ll still get crispy skin even without the smoky flavor.
What’s the best wood for smoking lemon pepper wings?
Hickory is the go-to choice for its bold BBQ flavor, but pecan or oak are great lighter alternatives if you want a more subtle smoke taste.
Is lemon pepper seasoning the same as lemon zest and black pepper?
Not exactly. Lemon pepper seasoning usually includes dried lemon peel, black pepper, salt, and sometimes garlic or onion powder. Adding fresh zest boosts the lemon flavor significantly.
Below is a printable recipe card!
Ingredients
Method
- Pat your chicken wings dry with paper towels. Toss wings in olive oil, then season evenly with kosher salt, garlic powder, onion powder, smoked paprika, lemon pepper seasoning, and black pepper. Mix well to fully coat the wings.
- Preheat your smoker or grill to 325°F using indirect heat. Add hickory wood chunks or chips to build that deep smoky flavor.
- Place the seasoned wings on a wire rack or grill grates over indirect heat. Smoke for 45–55 minutes, flipping halfway through. Aim for an internal temperature of 175–185°F for crispy skin and juicy meat.
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (1–2 minutes). Stir in lemon juice, lemon zest, cracked black pepper, and salt. For a flavor boost, you can add honey or hot sauce.
- Once wings are done, remove from the grill and immediately toss in the garlic lemon pepper butter sauce. Optionally, place wings back on the grill for 2–3 minutes to caramelize the glaze.
Final Thoughts
These Smoked Garlic Lemon Pepper Chicken Wings are everything you want from a backyard BBQ recipe — smoky, juicy, crispy, and packed with bright, savory flavor. They’re easy enough for beginners and delicious enough to impress even seasoned pitmasters. Fire up your smoker, grab a few friends, and enjoy the best lemon pepper wings you’ve ever had. Get the rest of my recipes in the link below!
All Recipes
Leave a Reply