Lemon Pepper Wings (Printable)

Crispy chicken wings coated in a zesty lemon-pepper blend with a burst of citrus and heat.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes

→ Marinade & Seasoning

02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1 tsp cracked black pepper
05 - 1 tsp garlic powder

→ Lemon Pepper Coating

06 - 2 tbsp unsalted butter, melted
07 - Zest of 2 lemons
08 - 1 tbsp freshly squeezed lemon juice
09 - 1 tbsp cracked black pepper
10 - 1 tsp coarse sea salt
11 - 1 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat wings dry with paper towels. Toss wings with olive oil, salt, cracked black pepper, and garlic powder in a large bowl until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake 30 to 35 minutes, flipping halfway through, until golden brown and crispy.
04 - Combine melted butter, lemon zest, lemon juice, cracked black pepper, and sea salt in a large bowl.
05 - Remove wings from oven and immediately toss them in the lemon pepper butter mixture until thoroughly coated.
06 - Transfer wings to a serving platter and sprinkle with fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • They're ready in under an hour and taste like you've been cooking all day.
  • The lemon-pepper coating is tangy enough to skip any dipping sauce, though nobody will judge you for the ranch.
  • Crispy outside, tender inside, and they actually get better if you eat them warm instead of waiting.
02 -
  • Do not skip the wire rack; it lets hot air circulate underneath and keeps wings from getting greasy bottoms no matter how much oil you use.
  • Toss the wings in the lemon-pepper butter while they're still hot from the oven, or the coating slides right off onto the plate instead of clinging to the chicken.
03 -
  • Use a microplane for lemon zest and get it fine enough that it melts into the butter instead of sitting on top like garnish.
  • If your lemon is thick-skinned or old, you'll get more juice out of it if you roll it on the counter with pressure before cutting and squeezing.
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