Here Come the Lemon Steppers: Dub Shack BBQ Presents Lemon Pepper Chicken Wings

Here come the lemon pepper steppers.

Wanna become the star that kills it for the next cookout? One way to become that legend is by grilling lemon pepper chicken wings. With the way folks have gotten heated over drums and flats (I'm a flat kind of guy myself, but I'm not opposed to the drums), one way to be remembered as a backyard legend is throwing these dudes on a charcuterie board and yelling, "Mamba out!"

INGREDIENTS 

2.5 lbs chicken party wings

AC BBQ's Lemon Stepper rub*

MARINADE

2 cloves of minced garlic

Juice of one lemon

1 tsp avocado or extra virgin olive oil 

AC BBQ's Lemon Stepper rub*

*AC BBQ is a joint project between Anthony Anderson and Cedric the Entertainer that reduces salt in barbecue rubs. For the first usage, I found Lemon Stepper to be pretty dope - and their other rubs are found at Walmart for $2.50 each. Clearly I cannot use my initials to move barbecue, but nevertheless, this is good stuff. -ACedA

STEP ONE. Pluck the feathers and trim the ugly bits of each wing part. We want people to eat chicken, not be chicken. After that, add them to a Ziploc bag along.with the marinade. For larger batches, upsize in proportion always being careful of the amount of lemon in the marinade; the objective is to have balanced wings, not lemon bombs. Place in the refrigerator for 4-8 hours turning halfway to ensure even coverage on all of those wings.

STEP TWO. Once the marinade timeline is up, place each wing on a wire rack and add another shaking of Lemon Stepper to these party starters on all sides. They are on a wire rack not only to drip dry some of the excessive marinade but also make for easier transport to the grill. 

STEP THREE. Peep the important part: lighting the grill. Get it ready with the two-zone fire we have all come to love, and once that happens,  place the wings on the indirect side. If you own a vortex, simply pour the coals in it and allow the grill to come to temperature before laying each piece along the kettle's edges. Turn every four minutes to get the desired color and char, but remember that chicken wings are done at least 175 degrees. I actually took these guys up to 190 before pulling for a quick rest and faster building of the boneyard. 

There you have it, some dang good wings. 

Before I walk off with this flat, let me first thank you for reading this post. As Arkansas winter becomes less psychotic, go outside and cook something awesome for your party of one to one million. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!