You know, as I was typing my question I was reminded of this recipe which notes:

Contrary to popular belief, acidic ingredients, such as vinegar or lemon juice, do not tenderize lean boneless chicken breasts. Just the opposite — they “cook” the exterior of the meat (think ceviche) and give it a leathery texture. The lemon zest here is enough to give the chicken the essence of lemon, while still maintaining its smooth, succulent texture."

I definitely want a lemon flavor throughout, so I was wondering if zest would cut it. Maybe it's time to try it a few different ways: long, shorter, zest.

If you have a tough old bird, maybe. A tough cheap bird? A tough pasture raised bird? If you don't have a tough bird, you could end up with mush. I was taught never more than four hours for tender chicken with acid, that marinating chicken is mostly uncalled for and if you want to get the flavor into the meat better to push it under the skin, inject it, or, perhaps, quick marinate it using the pressure of the vacuum sealer.

I have no idea about the restaurants you're talking about, but they may very well have tough wings that need the help. :) Buy a big package of factory chicken at the big box store maybe?

ETA, I have personal experience from youth in overmarinating chicken and making it mushy, but it could well have had a leathery outside too. :)

If you want the flesh to taste lemony, try injecting it. Or look up (or ask) how the Greeks get the chicken so lemony.

I often put seasoning (mixed with butter) under the skin, but that won't work for chicken wings. It does work for breasts and thighs, and for legs, to a lesser extent. I still only use lemon zest instead of lemon juice, and I often add sumac, which has a lemony flavor.

It's fine. Chicken can't cook because of lemon juice that fast. If your still worried, at the 12 hour mark add the lemon.

Leave the lemon juice out of that marinade.....use the zest.
Never had Bertucci's wings, but I find I like wings after they have cooked lots longer than most directions say.
Have you tried the Soy-Vey marinades? Yummy!!

Linda got it right - switch from a wet marinade to a dry rub. You'll still get all the lemon flavor, actually even more so, and you don't have to worry about any adverse chemical reactions. Lightly brush the wings with the olive oil and then sprinkle your dry ingredients on the wings. Marinate at least an hour, preferably overnight and cook over indirect heat.

It absolutely changes the texture if you marinate with lemon juice. I have never understood the whole "lemon chicken" combo everyone else likes. Lars and Linda have given me hope to remake the one recipe I have tried to recreate for ages. Zest instead, and then squeeze on the juice as it finishes. Ah. Glad you asked this food