Bigour's Notes:
50 chicken wings with tips removed Ask a question about this ingredient
enough apple cider vinegar to cover wings in a stock pot plus more for spritzing Ask a question about this ingredient
2 tablespoons kosher salt for parboiling Ask a question about this ingredient
1.5 tablespoons ground pepper for parboiling Ask a question about this ingredient
1 bottle Louisiana Hot Sauce Ask a question about this ingredient
Lots of lemon pepper Ask a question about this ingredient
kosher salt to taste Ask a question about this ingredient
black pepper to taste Ask a question about this ingredient
apple juice for spritzing Ask a question about this ingredient
Place wings with tips removed into a large stock pot.
Ask a question about this stepPour enough apple cider vinegar into the pot to completely cover the wings.
Ask a question about this stepAdd to the pot 2 tablespoons of kosher salt and 1.5 tablespoons of freshly ground black pepper.
Ask a question about this stepBring the vinegar with the wings to a boil and then reduce heat and let simmer for 10 minutes.
Ask a question about this stepRemove wings from pot and place on tin foil all with the same side facing up. We'll call this Side 1.
Ask a question about this stepOn Side 1 of the wings, pour half the bottle of Louisiana Hot Sauce, generously cover them in lemon pepper, then sprinkle over them a light coating of kosher salt and freshly ground black pepper.
Ask a question about this stepFlip all wings and repeat Step 6 for Side 2.
Ask a question about this stepSet up a grill (I use a Big Green Egg) with an indirect heat setup and get it stabilized on low heat (275 - 300 degrees).
Ask a question about this stepPlace the wings on the grill making sure that none of them are over any direct flames.
Ask a question about this stepFill a clean plastic spray bottle (the kind you can get at the grocery store to fill with water or other cleaning liquids) 50/50 with apple juice and apple cider vinegar.
Ask a question about this stepAfter the wings have cooked about an hour, spritz them with the apple juice / vinegar mixture and the reapply more lemon pepper. If you like them hot, reapply more hot sauce.
Ask a question about this stepAt the 1.5 hour mark, flip all the wings, spritz them with the juice/vinegar mixture, and reapply more lemon pepper.
Ask a question about this stepContinue to cook on low heat, spritzing and reapplying lemon pepper about every half hour, for a total time of about 3 hours, or until they begin to crisp up.
Ask a question about this stepYou can increase the heat to 350 or so at the 3 hour mark to increase the crispiness, but make sure to check the meat against the bone to make sure you're not drying out the meat.
Ask a question about this stepI usually cook these for a total of about 3 - 4 hrs, but the time will vary depending on your grill setup. In the end you want crispy wings with pull-off-the-bone tender meat that is still tender and moist. These are great right off the grill, or served with a simple vinegar based coleslaw. Enjoy!!
Ask a question about this stepI don't have any idea about the oven prep. You could just give it a try and see what happens. I would be interested to see. Let me know.
Bigour
I (Jason of theshoeboxkitchen) can personally vouch for these wings. Bigour is my dad and I've been eating these wings since I was knee-high to a grasshopper. They are delicious.
That is so sweet Shoeboxkitchen!! I love lemon pepper, they look delish!! : )
They do look delicious. I don't have a grill. Do you think an oven preperation could still do them justice?