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Lloyd's Salt and Pepper Wings at

In my last post I made a version of Piri Piri Wings for a friend who can’t eat garlic or onion. When guests come over, can really serve them only one variety of wing appetizer? I guess you could but who would want to. So, I did a version of Salt and Pepper Wings that used the same garlic infusion as the Piri Piri Wings.

Fortunately, my friend could eat garlic and onions steeped in oil and strained. I had made a garlic oil infusion for the Piri Piri Wings and used it again for this recipe. You can also get garlic infused oils in the supermarket.

I tossed 12 wing segments in 15 ml (1 tablespoon) of the garlic oil I made for the Piri Piri wings. Then I mixed 8 ml (1 1/2 teaspoon) black pepper and 4 ml (3/4 teaspoon) kosher salt together and tossed the wings in that mixture.


I preheated my Louisiana Grills smoker to 350 F. You can also do these in a 350 F oven on a rack over a tray. I put the wings on and smoked for 25 minutes.


I turned them and cooked them for 25 minutes more.

The Verdict

I really wondered how these would stand up. In my regular Salt and Pepper Wings, I toss the wings in garlic and green onions and was worried about a loss in taste. There was no worry. The salt and pepper was always the star of this dish and carried it perfectly. The garlic oil gave a nice earthy undertone but the crispy salt and pepper taste and texture was the star.

The Old Fat Guy

Lloyd’s Salt and Pepper Wings

Yield: 12 wing segments

Lloyd’s Salt and Pepper Wings


  • 12 wing segments
  • 15 ml (1 tablespoon) garlic oil
  • 8 ml (1 1/2 teaspoon) fine ground black pepepr
  • 4 ml (3/4 teaspoon) kosher salt


  1. Mix pepper and salt.
  2. Put wing segments in a large bowl. Toss with salt, pepper and oil to coat.
  3. Preheat smoker or oven to 350 F.
  4. If cooking in an oven, put the segments on a rack over a tray.
  5. Cook for 25 minutes.
  6. Turn and cook for 25 minutes longer.
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