Achieve the perfect balance of crunch and flavor with baked lemon pepper chicken wings that deliver all the satisfaction of a deep-fried treat, sans the frying.
Having grown up in Atlanta, a serving of lemon pepper chicken wings often featured in my favorite meals. This tangy and pepper-infused dish could be found nearly everywhere, becoming a shared love between my mother and me. Our at-home indulgences were legendary. Yet upon relocating to St Louis, the ideal lemon-pepper wing seemed elusive, leading me to create my own version – a potentially healthier alternative. The experience of these oven-baked wings was transformative, offering the fried taste with crispiness intact, but without actual frying.
Is it just me, or are wings indeed superior to drumsticks in terms of crispiness? I find the crunchiness irresistible, and fortunately, my spouse has no distinct preference, allowing me to enjoy the crisp skin over the meat.
In my quest for the perfect wing, I experimented with lemon juice and zest mixed with black pepper, but the authentic flavor I desired kept escaping me. It was only when I stumbled upon Penzey’s lemon pepper seasoning, with its dried and ground lemon peel, that I discovered the tart, citrus bite I had been missing.
Set your oven to preheat at 400 degrees. Prepare a baking sheet or jellyroll pan with parchment paper.
In a sizeable mixing bowl, combine chicken wings, lemon-pepper seasoning, oil, and salt, ensuring even coating.
Arrange the wings in a single layer on the prepared baking sheet.
Let them bake for 45-50 minutes, or until the skin crisps to your liking.
Serve hot and enjoy delectably crispy.Print
Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.