Yield: 6 servings.

6 pounds bone-in chicken wings, flats and drumettes
3 teaspoons lemon pepper
1 teaspoon salt
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
1 teaspoon garlic powder

Sauce:
½ cup unsalted butter (1 stick)
¼-½ cup hot pepper sauce, depending on preference
2 teaspoons soy sauce
Juice of one lemon

To prepare the wings: Arrange chicken wings on a baking sheet and pat all sides dry with a paper towel. Add dry ingredients to a large, resealable plastic bag, and shake to combine.

Add wings to bag and massage to ensure all wings are evenly seasoned. Squeeze out excess air and seal the bag. Place chicken in refrigerator for at least 6 hours or up to overnight.

Preheat an outdoor grill to medium-high heat and lightly oil the grate using paper towels.

For the sauce: Melt butter in a small saucepan over low heat; stir in hot pepper sauce, soy sauce, and lemon juice. Whisk until combined. Remove from heat and set aside.

Remove chicken wings from bag, shaking off excess seasoning. Place chicken on a clean baking sheet. Cook on the preheated grill, turning every 2 to 3 minutes until chicken is golden brown and internal temperature has reached 165°, about 25 to 30 minutes.

Place grilled wings in a large bowl. Pour prepared sauce over wings; toss until well-coated. Serve hot.

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