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Baked Lemon Pepper Chicken Wings

Baked Lemon Pepper Chicken Wings

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This is a recipe that keeps all the crispiness without any of the frying, these baked lemon pepper chicken wings are a must-try.  

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Growing up in Atlanta, an order of lemon pepper chicken wings was one of my favorite meals. I could usually find these citrusy, pepper-spiked drummies on almost any menu. It’s a love I share with my mom, and every time I’m home we like to order some and pig out at home. But since i moved to St Louis, I can’t seem to find the perfect lemon-pepper wing in town, so I decided to make my own, which is probably a healthier option anyway.

Trying Bon Appetit’s baked chicken wings changed my life. The wings get so crispy and taste deliciously fried but they’re not.

Am I the only one out there who prefers only the wings to the drumsticks? The wings are so much crispier! Luckily I married someone who doesn’t mind either one, But I’d rather have more crispy skin than meat.

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I tried different variations using lemon juice or lemon zest with black pepper, but none captured the original flavor I craved, until I found Penzey’s lemon pepper seasoning. The blend uses dried and ground lemon peel that provides a tart citrus zing. I just wish they could make a version without salt, since sometimes the bottom of the bag can get salty.

Amrita Song
5 from 1 vote
Course Appetizer
Servings 2 -3 servings

Ingredients
  

  • 1 lb. skin-on chicken wings and drumettes
  • 4 Tbsp. Penzeys lemon-pepper seasoning
  • 2 Tbsp. Oil
  • Kosher salt as needed if using a seasoning that doesn't come with salt

Instructions
 

  • Preheat the oven to 400 degrees. Line a rimmed baking sheet or jellyroll pan with parchment paper.
  • In a large mixing bowl, toss the chicken wings with the lemon-pepper seasoning, olive oil and salt until evenly coated. Spread the wings in a single layer on the baking sheet.
  • Bake 45-50 minutes, until the skin is crisp. Serve hot.

 

View Comments (3)
  • is that 4Tbsp of penzey’s lemon pepper the right amount? i used 4Tbsp on 2 lbs of wings (not 1lb as called for in recipe) and the results were almost uneatable, they were so salty.

    • They used to have an option for no salt, but lately I haven’t seen it. I’m sorry to hear that! More recently, I like to put it in a bowl and sprinkle it on top both sides individually.. It takes a while but it’s worth it.

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