Griddle Lemon Pepper Wings are bright, zesty, and full of flavor. They’re especially tasty when cooked on a flat top grill like a Blackstone—the hot, even surface crisps the skin while the lemon and pepper create a lively, refreshing profile.
These wings use a simple marinade and seasoning, so they don’t really need a sauce. They work perfectly as a low-carb dinner straight from the griddle, a great camping snack, or a crowd-pleasing game day appetizer.
How to make Griddle Lemon Pepper Wings
Start by placing 3 pounds of jumbo split chicken wings in a large bowl or a gallon-size resealable bag. Add 1/4 cup fresh lemon juice, 2 tablespoons lemon pepper seasoning, and 2 tablespoons soy sauce. Season with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes to taste. Toss everything together until the wings are evenly coated. If time allows, marinate the wings in the refrigerator for a few hours to deepen the flavors.
Preheat your Blackstone griddle or other flat top grill to medium-high heat for several minutes so the surface is hot and ready. Add a small amount of cooking oil with a high smoke point (vegetable oil, canola, or avocado oil work well), and arrange the wings in a single layer. Cook the wings about 2 to 3 minutes per side to develop a nice sear and golden color.
For flipping, tongs are the best tool to keep control and preserve the sear. After both sides are browned, reduce the heat to medium-low. Cover the wings with a 9×13 aluminum pan or a large melting dome to trap heat and finish cooking through. Cook 12 to 15 minutes more, flipping once halfway through. Be careful when lifting the pan or dome as steam will escape and be hot.
Always check that the internal temperature of the wings reaches at least 165°F (74°C) before serving. Once cooked, remove from the griddle and let them rest a few minutes so juices redistribute and the skin firms up slightly.
Serving suggestions and tips
These wings are delicious as-is, but you can offer a simple dipping sauce on the side—ranch, blue cheese, or a light garlic-yogurt dip—if your guests prefer. Garnish with extra lemon zest or chopped fresh parsley for brightness. For a spicier version, increase the crushed red pepper flakes or add a splash of hot sauce to the marinade.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the griddle or in a hot oven to restore crispness rather than microwaving, which can make the skin soggy. These wings also freeze well—store cooled wings in a freezer-safe container and thaw overnight in the fridge before reheating.
Recipe: Griddle Lemon Pepper Wings
Ingredients
- 3 pounds jumbo split chicken wings
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon pepper seasoning blend
- 2 tablespoons soy sauce
- Kosher salt, freshly ground black pepper, and crushed red pepper flakes, to taste
- Cooking oil of choice (neutral, high smoke point)
Equipment
- Blackstone griddle or other flat top grill
- Tongs
- 9×13 aluminum pan or a large melting dome
- Instant-read thermometer
Instructions
- Combine the wings, lemon juice, lemon pepper, soy sauce, salt, pepper, and crushed red pepper in a large bowl or resealable bag. Toss to coat and refrigerate for a few hours if possible.
- Preheat the griddle to medium-high and oil the surface lightly. Place wings in a single layer and cook 2–3 minutes per side until nicely browned.
- Reduce heat to medium-low, cover with a foil pan or melting dome, and cook for 12–15 minutes, flipping once halfway through. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C).
- Remove from the griddle and let rest a few minutes before serving. Garnish as desired and serve warm.
More recipe ideas
If you enjoy griddle wings, try pairing them with grilled vegetables, a simple slaw, or crispy potato wedges for a full meal. These lemon pepper flavors also work well on grilled chicken breasts or thighs for a lighter option.
Connect and stay inspired
If you’d like more griddle recipes and cooking tips, look for griddle and grilling communities on social platforms and follow creators who focus on flat top grilling techniques and recipes.
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