Go Back
Hot honey lemon pepper chicken wings arranged in a black cast iron skillet, glazed and golden brown

Hot Honey Lemon Pepper Chicken Wings (Grilled)

These grilled hot honey lemon pepper wings deliver crispy skin, juicy meat, sweet heat from homemade hot honey, and a bright citrus kick from fresh lemon zest and lemon pepper seasoning. Cooked over live fire on charcoal, pellet, or gas to 180-190°F.
Servings 6 servings
Calories 445 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Air-Dry Time 1 hour 30 minutes
Total Time 55 minutes

Equipment

  • Charcoal, Pellet, or Gas Grill
  • Instant-Read Thermometer
  • Wire Rack
  • Mixing Bowl
  • Small Saucepan
  • Tongs

Ingredients
  

Wings

  • 3 lbs party chicken wings
  • 1 tbsp avocado oil
  • 2 tbsp lemon pepper seasoning
  • 1 tbsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp paprika

Hot Honey Lemon Pepper Glaze

  • 1/2 cup honey
  • 2 tbsp hot sauce
  • 2 tbsp unsalted butter
  • 1 large lemon, zested
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp crushed red pepper flakes

Garnish

  • fresh lemon zest
  • chopped parsley
  • additional lemon pepper seasoning

Instructions
 

  • Pat the wings completely dry with paper towels. For crispier skin, air-dry them uncovered on a wire rack in the refrigerator for 1-2 hours.
  • Add wings to a large bowl. Drizzle with avocado oil and season with lemon pepper seasoning, garlic powder, salt, black pepper, and paprika. Toss until evenly coated.
  • Set the grill for indirect cooking at 375-400°F. Charcoal: bank coals to one side. Pellet: set to 400°F. Gas: leave one burner off. Add cherry or pecan wood for sweet smoke.
  • Place wings on the indirect side. Cook 30-40 minutes, flipping every 10-15 minutes, until the internal temperature reaches 180-190°F.
  • While the wings cook, combine honey, hot sauce, butter, lemon juice, lemon zest, lemon pepper seasoning, and red pepper flakes in a small saucepan. Heat over low until combined. Do not boil.
  • Transfer cooked wings to a large bowl. Pour the hot honey lemon pepper glaze over the wings and toss thoroughly until evenly coated.
  • Return wings to the grill for 2-3 minutes to tighten and set the glaze.
  • Remove from the grill and immediately garnish with fresh lemon zest, additional lemon pepper seasoning, and chopped parsley. Serve hot.

Notes

Cook Wings to 185°F: The biggest mistake is pulling wings at 165°F. Wing fat and connective tissue render best between 180-190°F for tender meat and crispy skin.
Use Fresh Lemon Zest: Fresh zest adds natural citrus oils that bottled lemon juice can't replicate.
Refrigerate Wings Before Cooking: Air-drying in the fridge creates noticeably crispier skin.
Double Down on Lemon Pepper: Season before cooking and finish with more after glazing.
Add Smoke Flavor: Cherry or pecan wood on charcoal or pellet grills adds a sweet smoke profile.