Yield: 24 Wings
From: Urban Herbs - Chef's Pantry
24 Chicken Wings
4 Tbsp Lemon Pepper Seasoning
2 Tbsp Olive Oil
Ranch Dressing for dipping (optional)
Rinse and pat dry chicken wings. Coat with olive oil and rub wings thoroughly with Lemon Pepper Seasoning. Light your grill and turn it on high. Once your grill is hot, carefully clean the grill grate with a wire brush. Take a side towel or clean rag lightly oiled and rolled. Using your tongs wipe off the grate with the oiled towel. This will serve two purposes which are both important. It will clean the grate of any dirt and dust and lightly oil the grill to prevent your wings from sticking.
Place wings on hot side of grill* and begin cooking your wings, turning on occasion to achieve a golden color. Should the grill start to flare-up, douse the flame with a spoonful of the water until the flames have subsided. Should the wings start to burn place them in the lower zone of your grill to finish cooking. Once all of your wings are finished, place them in a bowl and serve immediately.
*Zone your grill: Allocate an area of your grill at a lower heat so you have a place to set aside wings which have gotten too much color yet are still raw. Have the other side on medium to high.