Sticky Lemon-Pepper Chicken Wings
Prep time
Cook time
Total time
Award winning recipe by Chef Paul Kirk. Great for any occasion!
Recipe type: Smoker Cooker
Cuisine: Barbecue
Serves: 24 wing segments
  • Wings - 12 large chicken wings
  • 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
  1. Cut the chicken wings into segments and remove the tips.
  2. Mix together all of the marinade ingredients in a small bowl.
  3. Place the wing segments in a gallon Ziploc with the marinade. Seal, removing all of the air and refrigerate overnight.
  4. Preheat a grill or smoker to 350º degrees F for indirect cooking.
  5. After 15 minutes, take a wire brush and clean your grill grates.
  6. 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.
  7. Carefully remove the wings from the marinade, shaking the excess liquid. Discard the excess marinade.
  8. Place the wing segments on the grate.
  9. 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.
  10. 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.
Recipe by Lang BBQ Smokers Recipe Blog at