Arnold Palmer Chicken Wings

Arnold Palmer Chicken Wings

Published in Carolina Country Mag August 2019

Happy Chicken Wing Day y’all!

Who doesn’t love a good, lightly saucy and juicy-on-the-inside chicken wing with with a little crunch on the skin?  I don’t know about you, but if the skin on a wing is soft and doesn’t have a little “crispy” to it… I’ll pass.  

I try to plan ahead when cooking wings so I can give them a good soak in a brine.  Brining makes all the difference in a good wing and an incredibly moist, plump and meaty one.  This sweet tea brine does just that!  You can do a short brine, but letting your wings sleep in it overnight will make them SO much better!  

If you’re a winger, I hope you will give my recipe a try. 
Doesn’t sweet tea make everything more better?

Arnold Palmer Chicken Wings

Arnold Palmers are a refreshing treat on a hot summer’s day. The lemon and tea pairs so well, I created a version for my wings. Tailgate friendly, too!

Course: Appetizer, Main Course
Cuisine: American, Grilling, Southern, Tailgating
Servings: 2 dozen wings
Author: Wendy Perry


  • 2 dozen chicken wings
  • 2 tablespoons salt
  • 1 quart sweet tea
  • 2 12 ounce cans frozen lemonade concentrate
  • ¼ cup coarse ground mustard
  • 3-4 lemons
  • 1 teaspoon crushed red pepper
  • 2 teaspoons dried rosemary
  • 1 tablespoon salt


  • Put wings into a container with lid. Sprinkle salt over wings and add the tea. Cover and shake to mix in the salt. Refrigerate up to one hour, but best if brined overnight.
  • In a small saucepan, combine lemonade concentrate, mustard, zest and juice of one lemon, red pepper and rosemary. Bring to a low boil and simmer until sauce reduces and thickens, about 25 minutes.
  • Grill wings as usual. Thinly slice and seed remaining lemons, dip in sauce and grill alongside the wings.
  • Toss cooked wings with sauce, dust with salt and garnish with grilled lemons.

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