Appetizers
Lemon Pepper Chicken Wings
Crispy, zesty and impossible to stop eating — the best wings come from a hot oven and a bright finish.
Baking powder is the secret to crackling skin without a fryer. A shower of lemon zest and cracked pepper at the end keeps things sharp and fragrant.
Ingredients
- 2 lb chicken wings
- 1 tbsp baking powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- For the lemon-pepper butter:
- 4 tbsp melted butter
- 1½ tbsp lemon-pepper seasoning
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- 1 tbsp chopped parsley
Method
- 1
Heat oven to 425°F. Pat wings very dry with paper towels. Toss with baking powder, garlic powder, salt, and pepper.
- 2
Arrange wings on a wire rack over a foil-lined baking sheet without overcrowding. Bake for 20 minutes, flip, then bake another 20–25 minutes until deeply golden and crispy.
- 3
Mix melted butter, lemon-pepper seasoning, lemon zest, lemon juice, and garlic powder. Toss the hot wings immediately in the lemon butter and finish with parsley.
- 4
For even crispier wings, broil for 1–2 minutes before adding the sauce.