COOK IT.
MAKE THE COMPOUND BUTTER: Combine softened butter, zest from 4 lemons, juice from 1 lemon, parsley, 1.5 tsp chili flakes, 1.5 tsp salt, 1.5 tsp course black pepper, and 1.5 tsp garlic powder. Using a Kitchen Aid with a paddle attachment or a hand mixer, combine all of the ingredients until everything is fully combined. Wrap tightly with plastic wrap and store in the refrigerator for up to 5 days.
MAKE THE MARINADE: Combine the zest and juice from 1 lemon, soy sauce, garlic paste, 1 tsp black pepper, 1 tsp salt, 1/2 tsp red chili flakes, and 1 tbsp oil.
To marinate the chicken, place all of the chicken wings into a large plastic bag and pour the marinade over the top. Allow chicken to marinate in the fridge for 1-2 hours.
Preheat your Pit Boss pellet grill to 225°F using hickory or applewood pellets; set for indirect heat.
Pat wings dry and season with garlic powder, smoked paprika, salt, and pepper, and smoke at 225°F for 1 hour.
Increase temperature to 375°F and cook for 25–30 minutes until wings are crisp and reach 175–185°F internally.
While hot, toss wings in compound butter and let rest for 5 minutes. Garnish and serve.