Crispy Lemon Pepper Chicken Wings with Homemade Ranch
Crispy Lemon Pepper Chicken Wings with Homemade Ranch
Ingredients
For the Crispy Lemon Pepper Chicken Wings
- 2 1/2 pounds chicken wings, about 20-24 pieces, patted very dry
- 3 lemons, zested, plus 1-2 for wedges for serving
- 1 tablespoon black pepper, freshly ground
- 1/4 cup garlic powder
- 1 teaspoon salt
- 1/2 cup Panko breadcrumbs, divided, some finely ground (optional)
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, (1 stick), melted
For the Homemade Ranch
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon crème fraîche
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
For Serving
- 1 cup celery sticks
- 1 cup carrot sticks
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top. If desired, finely grind 1/4 cup of the Panko breadcrumbs in a food processor for a finer texture.
⏱️ 5 min•🌡️ 425
- 2
In a medium mixing bowl, combine the lemon zest from 3 lemons, 1 tablespoon black pepper, 1/4 cup garlic powder, 1 teaspoon salt, the remaining 1/4 cup Panko breadcrumbs (plus the finely ground Panko if prepared), and 2 teaspoons baking powder. Mix all these seasoning ingredients thoroughly with a fork until well combined. This mixture will be split into two portions later.
⏱️ 5 min
- 3
Pat the chicken wings very dry using paper towels. This is crucial for achieving crispy skin. Place the dried chicken wings in a large mixing bowl.
⏱️ 5 min
- 4
Pour approximately half of the prepared lemon pepper seasoning mixture over the chicken wings in the bowl. Toss the wings vigorously to ensure they are evenly coated, pressing the coating onto the skin to adhere it well.
⏱️ 5 min
- 5
Arrange the coated chicken wings in a single layer on the prepared wire rack set over the baking sheet. Ensure there is space between each wing for optimal air circulation.
⏱️ 5 min
- 6
Bake the wings in the preheated oven for 45 minutes. After about 22-23 minutes (halfway through the baking time), carefully flip the wings to ensure even cooking and crisping on both sides.
⏱️ 45 min•🌡️ 425
- 7
While the wings are baking, prepare the homemade ranch. In a small jar (like a mason jar), combine 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 tablespoon crème fraîche, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1 tablespoon chopped fresh chives, and 1 tablespoon chopped fresh dill. Secure the lid tightly on the jar and shake vigorously until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min
- 8
In a small pot, melt 1/2 cup (1 stick) of unsalted butter over low heat. Once melted, add the remaining lemon pepper seasoning mixture (the other half that was reserved) to the melted butter and stir to combine.
⏱️ 3 min
- 9
Once the wings are fully baked and crispy, remove them from the oven and transfer them to a large clean mixing bowl. Pour the melted butter and seasoning mixture over the hot wings. Toss the wings gently but thoroughly until each wing is coated in the butter and seasoning.
⏱️ 2 min
- 10
Transfer the crispy lemon pepper chicken wings to a serving platter. Serve immediately with the homemade ranch dipping sauce, fresh lemon wedges, celery sticks, and carrot sticks on the side.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Lemon Pepper Chicken Wings with Homemade Ranch
For the Crispy Lemon Pepper Chicken Wings
- 2 1/2 pounds chicken wings, about 20-24 pieces, patted very dry
- 3 lemons, zested, plus 1-2 for wedges for serving
- 1 tablespoon black pepper, freshly ground
- 1/4 cup garlic powder
- 1 teaspoon salt
- 1/2 cup Panko breadcrumbs, divided, some finely ground (optional)
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, (1 stick), melted
For the Homemade Ranch
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon crème fraîche
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
For Serving
- 1 cup celery sticks
- 1 cup carrot sticks
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top. If desired, finely grind 1/4 cup of the Panko breadcrumbs in a food processor for a finer texture.
⏱️ 5 min•🌡️ 425 - 2
In a medium mixing bowl, combine the lemon zest from 3 lemons, 1 tablespoon black pepper, 1/4 cup garlic powder, 1 teaspoon salt, the remaining 1/4 cup Panko breadcrumbs (plus the finely ground Panko if prepared), and 2 teaspoons baking powder. Mix all these seasoning ingredients thoroughly with a fork until well combined. This mixture will be split into two portions later.
⏱️ 5 min - 3
Pat the chicken wings very dry using paper towels. This is crucial for achieving crispy skin. Place the dried chicken wings in a large mixing bowl.
⏱️ 5 min - 4
Pour approximately half of the prepared lemon pepper seasoning mixture over the chicken wings in the bowl. Toss the wings vigorously to ensure they are evenly coated, pressing the coating onto the skin to adhere it well.
⏱️ 5 min - 5
Arrange the coated chicken wings in a single layer on the prepared wire rack set over the baking sheet. Ensure there is space between each wing for optimal air circulation.
⏱️ 5 min - 6
Bake the wings in the preheated oven for 45 minutes. After about 22-23 minutes (halfway through the baking time), carefully flip the wings to ensure even cooking and crisping on both sides.
⏱️ 45 min•🌡️ 425 - 7
While the wings are baking, prepare the homemade ranch. In a small jar (like a mason jar), combine 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 tablespoon crème fraîche, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1 tablespoon chopped fresh chives, and 1 tablespoon chopped fresh dill. Secure the lid tightly on the jar and shake vigorously until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min - 8
In a small pot, melt 1/2 cup (1 stick) of unsalted butter over low heat. Once melted, add the remaining lemon pepper seasoning mixture (the other half that was reserved) to the melted butter and stir to combine.
⏱️ 3 min - 9
Once the wings are fully baked and crispy, remove them from the oven and transfer them to a large clean mixing bowl. Pour the melted butter and seasoning mixture over the hot wings. Toss the wings gently but thoroughly until each wing is coated in the butter and seasoning.
⏱️ 2 min - 10
Transfer the crispy lemon pepper chicken wings to a serving platter. Serve immediately with the homemade ranch dipping sauce, fresh lemon wedges, celery sticks, and carrot sticks on the side.