Lemon Pepper Chicken Wings
Lemon Pepper Chicken Wings
Ingredients
- 2 pounds chicken wings, pat dry, separated into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup unsalted butter, melted
- 2 tablespoons lemon pepper seasoning
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil, and place an oven-safe wire rack on top. This allows for even cooking and crispier wings.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the pat-dried chicken wings with baking powder, kosher salt, and freshly ground black pepper. Toss well to ensure the wings are evenly coated. The baking powder helps to create a crispy skin.
⏱️ 5 min
- 3
Arrange the seasoned chicken wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation.
⏱️ 2 min
- 4
Bake the wings for 20 minutes, then flip them over and bake for another 20 minutes, or until they are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
⏱️ 40 min•🌡️ 400
- 5
While the wings are baking, prepare the lemon pepper sauce. In a medium bowl, whisk together the melted unsalted butter, lemon pepper seasoning, and fresh lemon juice until well combined.
⏱️ 5 min
- 6
Once the wings are cooked, transfer them to a large clean bowl. Pour the lemon pepper sauce over the hot wings and toss gently until all the wings are thoroughly coated.
⏱️ 3 min
- 7
Serve immediately, garnished with fresh chopped parsley if desired.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Pepper Chicken Wings
- 2 pounds chicken wings, pat dry, separated into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup unsalted butter, melted
- 2 tablespoons lemon pepper seasoning
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil, and place an oven-safe wire rack on top. This allows for even cooking and crispier wings.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the pat-dried chicken wings with baking powder, kosher salt, and freshly ground black pepper. Toss well to ensure the wings are evenly coated. The baking powder helps to create a crispy skin.
⏱️ 5 min - 3
Arrange the seasoned chicken wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation.
⏱️ 2 min - 4
Bake the wings for 20 minutes, then flip them over and bake for another 20 minutes, or until they are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
⏱️ 40 min•🌡️ 400 - 5
While the wings are baking, prepare the lemon pepper sauce. In a medium bowl, whisk together the melted unsalted butter, lemon pepper seasoning, and fresh lemon juice until well combined.
⏱️ 5 min - 6
Once the wings are cooked, transfer them to a large clean bowl. Pour the lemon pepper sauce over the hot wings and toss gently until all the wings are thoroughly coated.
⏱️ 3 min - 7
Serve immediately, garnished with fresh chopped parsley if desired.