Smoked Lemon Pepper Wings with Crispy Skin
These smoked lemon pepper wings combine the deep, smoky flavors of wood-fired cooking with the bright, zesty punch of fresh lemon and cracked black pepper. The low-and-slow smoking process creates incredibly tender meat while a final high-heat sear delivers that coveted crispy skin.
Prep Time
20 min
Cook Time
2 hrs 15 min
Serves
4-6 servings
Difficulty
medium
Ingredients
Ingredients
Techniques: Smoking, dry brining, high-heat finishing
EquipmentAffiliate Links
The key to perfect smoked wings is patience and temperature control. We'll start with a dry brine to ensure juicy meat, smoke low and slow for tenderness, then finish hot for crispy skin.
Wings are done when internal temperature reaches 165°F and skin is golden and crispy. Let rest 5 minutes before serving to allow juices to redistribute.