Dr Pepper Lemon Pepper
Wet Wings.

METHOD

From brine to bowl.

1. 01

   Brine the wings

   Combine the Dr Pepper, cold water, kosher salt, Worcestershire sauce, granulated garlic, and black pepper. Add the wings and refrigerate for no more than 3–4 hours.

2. 02

   Dry the skin

   Drain the wings and rinse very lightly. Pat completely dry, arrange on a wire rack, and refrigerate uncovered for at least 4 hours or ideally overnight.

3. 03

   Season

   Combine the pre-cook seasoning. Coat the dried wings lightly and evenly while the grill comes up to temperature.

4. 04

   Build the Vortex fire

   Fill the Vortex with fully lit charcoal. Arrange the wings around the outside perimeter and place one small chunk of apple wood over the coals. Run the kettle around 425–475°F at the lid. Position the lid vent over the wings and rotate the lid periodically.

5. 05

   Cook until crisp

   Cook for approximately 20 minutes before flipping or repositioning the wings. Continue until deeply browned, crisp, and approximately 185–195°F internally.

6. 06

   Make the sauce

   Simmer ½ cup Dr Pepper until reduced to approximately 2 tablespoons. Melt the salted butter over low heat. Whisk in the lemon juice, zest, black pepper, lemon pepper seasoning, granulated garlic, honey, and 1–2 tablespoons of the cooled reduction. Taste before adding any additional salt.

7. 07

   Toss and serve

   Place the hot wings in a large bowl. Pour over the warm lemon pepper sauce and toss until every wing is glossy and evenly coated. Serve immediately.