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Healthy wings may seem like an oxymoron, so let’s stick with healthier wings. We do love wings and they are so fun for a party. Whether you are looking for the perfect chicken wings recipe for the Annual Super football Bowl or just having friends over and looking for a great appetizer, this recipe for buttery steakhouse lemon pepper wings will be your new go-to for healthy chicken wings.
First, we start by slow-cooking the wings to remove some of the overall fat. This helps us in two ways. First the waistline, second it prevents the wings from flaring up on the grill.
We’re going to simmer the chicken wings in chicken broth (or wine or beer). Just use a flavorful liquid. We don’t need to fully cook them completely, just get all that fat floating on the top of the pan after they have cooked for 30 minutes on low. If you start with frozen wings, you’ll need to cook them longer.
Then we drain them, pat them dry and season them up. Then onto the grill they go. They can still flare up so don’t just walk away from your grill. Grill them until they are slightly crispy and delicious. This will finish the cooking process and leave you with fall-off-the-bone tender chicken wings.
The pre-cooking of the wings really helps reduce the fat and the flare ups on the grill. The adding of the butter gives it a rich taste and mixed with the lemon juice it doesn't falae up as much on the grill.
- 2 lbs chicken wings
- 1 cup chicken broth (or beer or wine)
- 1 cup water
- 3 Tbsp butter
- 3 lemons
- 1 Tbsp+ 1 tsp Super Chunk Steakhouse seasoning
- 2 Tbsp cracked black pepper
- Place wings in a large pot with chicken broth and water.
- Bring to a simmer.
- Cook for 30 minutes.
- While it's simmering, get the "sauce" ready.
- Zest and juice two lemons.
- Cut the other lemon into wedges for serving.
- In a bowl big enough to dip the wings into, place butter, lemon juice, 1 Tbsp Steakhouse seasoning, 1 Tbsp black pepper.
- Warm the combination until the butter is softened.
- In a second small bowl, place 1 tsp Steakhouse, I Tbsp Black pepper and the lemon zest.
- Stir to combine.
- Now the wings should be done with the pre-cook.
- Drain well and pat dry.
- Place into the large bowl with the butter and lemon juice and spices.
- Warm your grill on medium to medium-low. No need for flareup.
- Grill the wings basting them with the butter lemon combination each time you turn them.
- When they have a slight char on them, plate them.
- Sprinkle the spice blend with the lemon zest and serve with a lemon wedge.