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
Can you just use store bought lemon pepper?
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.
This recipe is amazing. One of the best things I ever ate. Thank you Eric!! Accidentally bought boneless wings - still worked (just ate with a knife & fork). To other commenters questions - I didn’t need to add anything to hold on seasoning, the pan juices & heat were enough.
I marinated the chicken in a mixture of chopped garlic, lemon, olive oil, salt, honey, some paprika, black pepper and I added a tsp of baking powder to ensure a crispy skin. Baked it in a 415F oven for 45-50 minutes until the skin turned a nice golden brown. Sprinkled some lemon juice and parsley before serving. Delicious
Delicious. I made a couple adjustments on bake time based on how i cook my other wings. I baked them at 400 covered with foil for an hour, then uncovered for another hour. I like my wings dry, so i take them out periodically to turn them. When mostly dry, I took them out and tossed them in the lemon pepper and put them back in for a couple minutes to get them crisp.
Amazing wings!!! The homemade lemon pepper is so special. The citric acid gave it kind of a restaurant quality flavor. The lemon pepper is good on everything too so i'm glad we had extra leftover :)
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