I had lemon pepper buffalo wings for the first time a few years ago at my favorite burger spot. It was love at first taste. I've been on a quest to duplicate them without frying.
I placed my share of the wings in a small bowl and liberally seasoned them with lemon pepper. Yes, we are a divided household. I like the drumettes, Sweet Harold is the flat guy.
Get your grill smoking hot and place the wings on there to get a great sear and lock in the juices and start crisping the skin. You'll need to turn them over and around a few times to get a good crisp. Lower heat to medium and let them continue to cook.
Chicken wings are safe to eat when the internal temperature reaches 165𝇈 F. However, the longer you cook them (up to 175-195𝇈) will result in a more tender wing.
When I'm going to sauce them, I begin to apply the sauce at 165 and let them glaze a bit.
I have actually become quite fond of Kinder's Buttery Buffalo Wing Sauce.
Just keep basting and turning them over and baste some more.
The combination of lemon pepper and the buffalo fit the bill for me!
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