- For the ranch dip, in a small bowl combine dressing and 3 teaspoons of the lemon zest. Cover and refrigerate until serving time.
- Place wings in a large resealable plastic bag or shallow dish. Add lemon juice, oil, garlic, seasoning, lemon pepper, remaining 2 teaspoons lemon zest, and salt to taste. Seal bag; turn to coat. Refrigerate 30 minutes to 2 hours, turning occasionally.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F). Remove wings from marinade; discard marinade. Grill wings, covered, 15–20 minutes or until cooked through (165°F), turning several times. Serve with ranch dip.
- If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free
per serving: 340 calories, 27g fat, 6g saturated fat, 60mg cholesterol, 430mg sodium, 3g carbohydrate, 0g fiber, 2g sugars, 20g protein