Think
chicken wings can’t get perfectly crispy in the oven? Think again! These crunchy wings not only boast a crisp skin, but come complete with a bright lemon-pepper rub that puts the classic Buffalo sauce to shame. After baking, the wings are tossed with a honey-lemon-butter sauce right before serving, allowing them to retain their crispness, but also become nicely glazed. Ready to upgrade your game day? Read on for everything you need to know:
The wings:
Chicken wings range significantly in size, so be prepared to adjust the cooking time as needed for wings that are especially large or small. We prefer separating the flats and drumettes for that classic look, but feel free to mix it up however you’d like.
How to make crispy wings:
The baking powder is a great little hack, causing the wings’ skin to crisp up nicely. Do not use baking soda, which will impart a chemical flavor. For extra-crispy skin, make sure to pat your chicken wings completely dry before seasoning and baking them. If you have time to let chicken wings dry out on a wire rack in a baking sheet, uncovered, in the fridge, that will also enable the skin to crisp up even further. Make sure to pat off any excess moisture even after letting them air out.
Serving ideas:
Of course, these wings aren’t complete without a dipping sauce to dunk in. We’re huge fans of ranch, but Caesar dressing would be totally delicious, too. Pair these with the rest of your Super Bowl appetizers for a bright and filling addition to your spread, or with our garlic smashed potatoes and vinegar coleslaw for a complete weeknight dinner.
Storage:
Leftovers can be stored in the fridge for 4 days. You can reheat the wings in a 375° oven for 10 to 15 minutes until hot and crispy.
Made these lemon pepper wings? Let us know how it went in the comments below!
Think
chicken wings can’t get perfectly crispy in the oven? Think again! These crunchy wings not only boast a crisp skin, but come complete with a bright lemon-pepper rub that puts the classic Buffalo sauce to shame. After baking, the wings are tossed with a honey-lemon-butter sauce right before serving, allowing them to retain their crispness, but also become nicely glazed. Ready to upgrade your game day? Read on for everything you need to know:
The wings:
Chicken wings range significantly in size, so be prepared to adjust the cooking time as needed for wings that are especially large or small. We prefer separating the flats and drumettes for that classic look, but feel free to mix it up however you’d like.
How to make crispy wings:
The baking powder is a great little hack, causing the wings’ skin to crisp up nicely. Do not use baking soda, which will impart a chemical flavor. For extra-crispy skin, make sure to pat your chicken wings completely dry before seasoning and baking them. If you have time to let chicken wings dry out on a wire rack in a baking sheet, uncovered, in the fridge, that will also enable the skin to crisp up even further. Make sure to pat off any excess moisture even after letting them air out.
Serving ideas:
Of course, these wings aren’t complete without a dipping sauce to dunk in. We’re huge fans of ranch, but Caesar dressing would be totally delicious, too. Pair these with the rest of your Super Bowl appetizers for a bright and filling addition to your spread, or with our garlic smashed potatoes and vinegar coleslaw for a complete weeknight dinner.
Storage:
Leftovers can be stored in the fridge for 4 days. You can reheat the wings in a 375° oven for 10 to 15 minutes until hot and crispy.
Made these lemon pepper wings? Let us know how it went in the comments below!
- Yields:
-
6
serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 15 mins
- Cal/Serv:
- 523
Ingredients
- 1 tbsp.
finely grated lemon zest
- 2 tsp.
baking powder
- 1 1/2 tsp.
freshly ground black pepper
- 1 tsp.
garlic powder
- 1 tsp.
kosher salt
- 3 lb.
chicken wings, tips removed, flats and drumettes separated
- 2 tbsp.
extra-virgin olive oil
- 2 tbsp.
unsalted butter
- 1 tbsp.
honey
- 1 tbsp.
fresh lemon juice
-
Lemon wedges, for serving
Directions
-
- Step 1
Preheat oven to 400°. Line a rimmed baking sheet with foil or parchment. Place a wire rack in sheet.
- Step 2In a small bowl, whisk lemon zest, baking powder, pepper, garlic powder, and salt until combined.
- Step 3Pat wings dry and transfer to a large bowl. Add oil and toss to coat. Sprinkle lemon zest mixture over and toss again to coat. Arrange wings on prepared rack, spacing so they do not touch.
- Step 4Bake wings until crispy and browned, 40 to 50 minutes.
- Step 5Meanwhile, in a small pot over medium heat, cook butter and honey, stirring, until honey is dissolved into butter, about 3 minutes. Remove from heat and stir in lemon juice.
- Step 6Let wings cool slightly. Transfer to a clean large bowl. Drizzle lemon butter over, then toss well to coat.
- Step 7Arrange wings on a platter. Serve with lemon wedges alongside.
- Step 1
