Grilled Lemon Garlic Chicken Wings with Shishito Peppers

Fire up the grill and prepare these Lemon Garlic Chicken Wings for game day, movie night, or as irresistible appetizers at a backyard barbecue. Bright lemon and bold garlic coat the wings, and blistered shishito peppers provide a sweet-smoky counterpoint with a hint of heat that complements the chicken perfectly.

Nachos, dips, and of course wings—these are my go-to snack staples when feeding a hungry crowd. They’re quick to prepare, easy to eat with your hands, and versatile enough for casual gatherings or a more polished appetizer spread. These Lemon Garlic Grilled Chicken Wings with Shishito Peppers are a favorite for late-summer grilling when you want to keep the oven off and let the grill add a smoky finish.

Finger-lickin’ Grilled Chicken Wings

These wings are tangy, garlicky, and kissed with smoke from the grill. A simple lemon-garlic marinade tenderizes the meat and infuses it with bright flavor, while the reserved marinade helps dress the shishito peppers before they’re roasted to blistered perfection. The result is wings with a crisp exterior and juicy interior, paired with sweet, charred peppers that add a lively contrast.

Ingredients Needed

You only need a handful of ingredients to make this dish. Most should already be in your pantry or easy to find at the market.

• Chicken wings – use a mix of wingettes and drumettes; choose fresh, pinkish pieces for best results
• Shishito peppers – mild, slender green peppers that blister and become sweeter when roasted
• Lemon – both juice and zest add brightness and help tenderize the meat
• Garlic – freshly grated or minced, about 5 cloves for a pronounced garlic flavor
• Olive oil
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

What other peppers can I use?

If shishito peppers aren’t available, padrón peppers are an excellent substitute and share a similar size and mild heat. For a milder option, use red bell peppers cut into strips. If you prefer more heat, swap in jalapeños or serranos—slice them and watch how their flavor changes when blistered on the grill.

How to Make Lemon Garlic Grilled Chicken Wings

This recipe is easy to scale for a crowd and can be prepped ahead. Marinate the wings for at least 30 minutes, or overnight for deeper flavor. Remove from the fridge to come to room temperature before grilling so they cook evenly.

Preparations:

• Preheat the grill to medium-high.
• Spray or oil a veggie basket to keep peppers from falling through the grates.

Steps:

1. Make the marinade. In a large bowl combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 tsp grated lemon zest, 5 grated garlic cloves, salt, and pepper to taste. Reserve 2 tablespoons of the mixture in a separate bowl for the peppers.
2. Marinate the wings. Place about 2 pounds of chicken wings in a large zip-top bag or container and pour in the marinade. Seal and toss to coat evenly. Refrigerate for 30 minutes or up to overnight. Remove from the fridge and let the wings come to room temperature before grilling.
3. Prepare the peppers. Toss 1 pound of shishito peppers in the reserved 2 tablespoons of marinade. Place them in the prepared veggie basket.
4. Grill. Place wings and the pepper basket on the grill and cook for about 15 minutes, turning halfway through. Shishito peppers may blister and cook faster, so remove them as soon as they are nicely charred. Let the wings rest a few minutes before serving and garnish with chopped parsley.

Helpful Tips

• Bring the chicken to room temperature before grilling for even cooking and a juicier result.
• Oil the grill grates or the wings lightly to prevent sticking and help develop attractive grill marks.
• Preheat the grill thoroughly so the surface is hot enough to sear the wings and lock in juices.
• Avoid flipping the wings repeatedly. Let them cook undisturbed for several minutes, then turn once for an even crust.
• Use a grill basket for peppers and other small items to prevent flare-ups and loss through the grates.

Preparing Ahead

Plan to marinate the wings at least 30 minutes before cooking. Overnight marination enhances flavor and tenderness, but do not exceed two days since the acidic lemon juice will eventually start to break down the meat. Preparing the marinade and trimming wings the night before reduces last-minute work and makes grilling stress-free.

Frequently Asked Questions

1. Should I grill with the lid on or off? For charcoal grills, keep the lid off for better airflow and to monitor the coals. For gas grills, you can use the lid to help maintain consistent heat—watch closely so the wings don’t overcook.
2. I don’t have a grill basket—what else can I use? Create a shallow tray from heavy-duty foil and poke holes to allow smoke and heat through. Alternatively, use a cast-iron skillet or a grill pan.
3. Can I bake these instead? Yes. Bake at 400°F (200°C) for about 40 minutes or until golden and crispy, flipping halfway through.
4. What if I don’t have an outdoor grill? A stovetop grill pan or broiler works well—preheat the pan or broiler and cook the wings and peppers until charred and cooked through.

Did you make this recipe? Leave a comment below and share a photo on Instagram with the hashtag #thecuriousplate.