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Author Notes: I've been cooking chicken wings this way for my family for over 20 years - always a crowd pleaser. - Bigour
Makes 50 wings
- 50 chicken wings with tips removed
- enough apple cider vinegar to cover wings in a stock pot plus more for spritzing
- 2 tablespoons kosher salt for parboiling
- 1.5 tablespoons ground pepper for parboiling
- 1 bottle Louisiana Hot Sauce
- Lots of lemon pepper
- kosher salt to taste
- black pepper to taste
- apple juice for spritzing
- Place wings with tips removed into a large stock pot.
- Pour enough apple cider vinegar into the pot to completely cover the wings.
- Add to the pot 2 tablespoons of kosher salt and 1.5 tablespoons of freshly ground black pepper.
- Bring the vinegar with the wings to a boil and then reduce heat and let simmer for 10 minutes.
- Remove wings from pot and place on tin foil all with the same side facing up. We'll call this Side 1.
- On Side 1 of the wings, pour half the bottle of Louisiana Hot Sauce, generously cover them in lemon pepper, then sprinkle over them a light coating of kosher salt and freshly ground black pepper.
- Flip all wings and repeat Step 6 for Side 2.
- Set up a grill (I use a Big Green Egg) with an indirect heat setup and get it stabilized on low heat (275 - 300 degrees).
- Place the wings on the grill making sure that none of them are over any direct flames.
- Fill a clean plastic spray bottle (the kind you can get at the grocery store to fill with water or other cleaning liquids) 50/50 with apple juice and apple cider vinegar.
- After the wings have cooked about an hour, spritz them with the apple juice / vinegar mixture and the reapply more lemon pepper. If you like them hot, reapply more hot sauce.
- At the 1.5 hour mark, flip all the wings, spritz them with the juice/vinegar mixture, and reapply more lemon pepper.
- Continue to cook on low heat, spritzing and reapplying lemon pepper about every half hour, for a total time of about 3 hours, or until they begin to crisp up.
- You can increase the heat to 350 or so at the 3 hour mark to increase the crispiness, but make sure to check the meat against the bone to make sure you're not drying out the meat.
- I usually cook these for a total of about 3 - 4 hrs, but the time will vary depending on your grill setup. In the end you want crispy wings with pull-off-the-bone tender meat that is still tender and moist. These are great right off the grill, or served with a simple vinegar based coleslaw. Enjoy!!
- This recipe was entered in the contest for Your Best Chicken Wings