Lemon Pepper Wings
The lemon pepper chicken wings are seasoned with homemade lemon pepper seasoning and baked in the oven.
Servings 4
Calories 662kcal
Ingredients
- 4 pounds Chicken wings, tips removed and patted dry
- 4-5 Large lemons, zested
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Salt
- 1 teaspoon Black peppercorns, crushed
Instructions
- Preheat the oven to warm (lowest setting). Line a large rimmed baking sheet with parchment paper and set aside.
- Wash the lemons and pat them dry. Remove zest from each lemon with a citrus zester. A good zester will remove all the yellow and none of the bitter white layer.
- Evenly spread out the zest on the sheet pan, and place it on the middle rack in the oven. After 20 minutes, remove pan from oven and toss to make sure zest is drying evenly. Return the pan to the oven for about 25-30 minutes until thoroughly dried, then remove from the oven.
- Increase the oven temperature to 425°F. Add the dried lemon zest to a spice grinder, coffee grinder, or small food processor. Add the salt and black peppercorns. Grind ingredients until thoroughly blended. Taste test and add additional salt and pepper if needed.
- In a large bowl, toss the chicken wings with olive oil and 1-2 tablespoons of lemon-pepper seasoning.
- Place the wings in a single layer on rimmed baking sheet without overcrowding them. (If desired, line with parchment paper for easy clean up, and use a wire rack on top of the baking sheet for extra crispy wings). Bake for 20-25 minutes. Turn wings over and bake another 20-25 minutes. Remove from the oven and let them rest for a few minutes.
- Serve with sliced celery and your favorite dipping sauce, if desired. Ranch or blue cheese are great options!
Notes
Dry the chicken wings thoroughly: Pat the chicken wings dry with paper towels before seasoning and baking them. This will help the skin to crisp up in the oven.
Turn the wings halfway through: To ensure even cooking, flip the chicken wings over halfway through the cooking process.
Broil for extra crispiness: For extra crispy wings, broil them for a couple of minutes at the end of the cooking time, being careful not to burn them.
Let them rest: Allow the chicken wings to rest for a few minutes before serving. This will help the juices redistribute throughout the meat and prevent them from becoming dry.
Store leftover baked chicken wings in airtight containers in the refrigerator for up to 3 days.
Nutrition
Serving: 1lb | Calories: 662kcal | Protein: 100g | Fat: 26g | Saturated Fat: 5.7g | Cholesterol: 259mg