LEMON PEPPER CHICKEN WINGS
These crispy, oven-baked lemon pepper chicken wings get a boost of flavor from tart lemon and fresh cracked pepper.
Categories Super Bowl tailgate appetizers comfort food main dish
Time 2h
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Pat the chicken wings dry with paper towels. Line 2 rimmed baking sheets with aluminum foil and top each with a wire rack. Spray the racks with nonstick cooking spray.
- Stir together the salt and baking powder in a large bowl. Add the chicken wings and toss until evenly coated. Divide the wings evenly between the prepared racks, leaving space between wings. Let stand at room temperature for 1 hour or refrigerate, uncovered, for up to 24 hours.
- Preheat the oven to 450°F with the racks in the upper and lower thirds of the oven. If the wings were refrigerated, let stand at room temperature for 30 minutes.
- Bake the wings for 25 minutes. Flip the wings over and rotate the baking sheets from upper and lower oven racks. Continue baking the wings until crispy and golden, 20 to 25 minutes.
- While the wings are baking, stir together the butter, lemon pepper, honey, hot sauce and lemon juice in a large bowl.
- Transfer the wings to the bowl with the butter mixture and toss to coat. Transfer to a serving platter and serve immediately with lemon wedges.
CHICKEN WINGS WITH LEMON AND CRACKED PEPPER
Make and share this Chicken Wings With Lemon and Cracked Pepper recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the wings in a roasting dish and squeeze the lemon juice over them.
- Cut up what's left of the lemon and tuck it in between the wings with the bay leaves.
- Crack the peppercorns in a mortar until they've been bashed into small but chunky pieces.
- Mix with the olive oil and then toss with the chicken and lemon.
- Scatter the salt flakes over the chicken.
- Roast in a hot oven for 40-45 minutes, turning once.
- The chicken should be golden and sticky.
Nutrition Facts : Calories 783.3, Fat 60.6, SaturatedFat 15.1, Cholesterol 226.4, Sodium 216.5, Carbohydrate 5.9, Fiber 2.6, Protein 54.5
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