Lemon-Pepper Chicken Wings
Published Jan. 16, 2022
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds chicken wings, whole or separated into wingettes and drumettes
- ¼cup olive oil
- 1teaspoon kosher salt (Diamond Crystal)
- 2lemons
- 2teaspoons coarsely ground black pepper
- 1½teaspoons kosher salt (Diamond Crystal)
- 1packed teaspoon dark brown sugar
- ½teaspoon garlic powder
- ¼teaspoon citric acid (optional; see Tip)
For the Chicken
For the Lemon Pepper
Nutritional analysis per serving (4 servings)
1006 calories; 72 grams fat; 18 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 13 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 80 grams protein; 1191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the chicken wings: Heat oven to 400 degrees and line a sheet pan with parchment paper. On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
- Step 2
Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes.
- Step 3
Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan (a considerably smaller one works). Cut the lemons into wedges and set aside for serving. Add pepper to the zest, mix to combine and spread in an even layer. When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven. Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes. Be careful not to burn or brown the zest; it may darken in shade slightly but should still be a vibrant yellow.
- Step 4
In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined. Be sure to break up any clumps of sugar. Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated. Taste for seasoning, adding more lemon pepper as desired. (You can store the rest of the spice blend in an airtight container in a cool, dry place for up to 1 month.)
- Step 5
Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.
- Citric acid is the secret ingredient in most commercial lemon-pepper seasonings. An organic compound found in lemons and other citrus fruits, it is sold powdered (sometimes as sour salt) in the baking and spice aisles of supermarkets as well as online. It gives you an electric tartness without fresh juice. But if you don’t want to go this route, be sure to spritz the chicken wings with the lemon wedges right before serving (and do this anyway, even with the citric acid, as the sharpness is exhilarating).
Private Notes
Comments
RE: Making seasoning stick You can combine melted butter/oil with fresh, semi-wet substitutes: minced garlic vs powder; 2 Tb lemon/lime juice vs citric acid; honey vs sugar. I'm still using a 5lb pack of citric acid bought 4 yrs ago (a powder in pure form, "sour salt"). 1-dimensional by itself, its concentrated sourness works for making jams, marmalade, lemon curd/custard. Dissolve some in vinegar for citrusy vinaigrettes, homemade mayo /aioli. Mild heat (e.g.,paprika) works well here.
Can you just use store bought lemon pepper?
PS. This lemon pepper mixture is superior to any store bought brand. Give it a try. You won’t be disappointed.
This recipe is a winner, super simple and delicious. Don't skip the citric acid and be sure to follow with a spritz of lemon juice. Store bought lemon/pepper mix doesn't hold a candle to this, in fact I'll never look at store bought lemon/pepper mix again.
Made these for the first time tonight and they turned out great - flavorful, crispy (it helped to broil them for final few minutes). Needed 40 minutes in oven. Seasoning was on target. Having substantially sized wings is ideal, along a side of celery and carrots, which we didn’t have tonight — next time!
I'm halfway through making this and I have re-racked the Wings onto a roasting rack. In the parchment lined sheet-pan, they were swimming in liquid. I don't know how they're supposed to go "crispy" while they're sitting in liquid.
@American Expat as soon as I read your comment I took my wings out of the oven and put them on a rack! Thank you!