I’ve been making my own lemon-pepper seasoning because it’s so easy, simply grate the skin and pith of a lemon and dehydrate with freshly ground pepper in either the oven on parchment paper, or in a skillet on the stove. I opt for the latter method as I have more control and can better monitor the progress. Once all the moisture evaporated, I add salt and a little bit of granulated garlic.
The wings were wet-brined for a few hours and then patted dry on a rack before seasoning, and then left to dry brine for another hour or so before going direct on top of an elevated half grate about 5 minutes per slide. Then I rotated them around to indirect and covered for another 20 minutes. Seasoning was good, but I think I will stick with cooking Hoosier-style wings going forward.
Thanks for looking and have a great day.