Move over red BBQ sauce and welcome tangy Lemon Black Pepper sauce. While this is the perfect recipe for wings, it also works dark meat chicken, including thighs and legs. The process involves a slow bake in the oven initially, then a bath in our lemon-pepper marinade and finally a few minutes on the grill for a caramelized and charred bite. 


2 lbs chicken wings, split with tips removed, patted dry
1/4 cup Lemon olive oil
2 tbsp Garlic olive oil
tsp Kosher salt 
2 tbsp Sicilian Lemon white balsamic
2 tsp freshly ground black pepper 
1 tsp sugar


Pre-heat grill on medium high heat. Pat dry wings. Place skin side down on parchment lined rimmed baking sheet. Sprinkle salt on wings. Bake for 30 minutes. Remove from oven and set aside. You can place them in an air tight container, or reusable, resealable plastic bag until ready to grill. To prepare marinade, place remaining ingredients in a small bowl. Whisk until combined. Place wings in large bowl. Pour grilling sauce over wings and toss to cover completely. Place wings on clean and lightly oiled grates. Cook for 5 to 6 minutes on each side. Serve immediately with a drizzle of Lemon olive oil.