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Snack Β· Dinner Β· Chicken

Lemon-Pepper Wings

Crisp baked wings tossed in melted butter with lots of fresh lemon zest and cracked black pepper. Bright, salty and not spicy.

⏱ 1 hr 5 min (15 min prep, 50 min cooking) 🍽 Serves 6 · about 8 wing pieces kid friendlyfreezer friendly gluten free

In our collection Big game day: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings
  • 4 lb Chicken wings, flats and drumettes, tips removed
  • 1 tbsp Baking powder
  • 1Β½ tsp Kosher salt
  • 4 tbsp Butter, unsalted, melted
  • 2 Lemon, zest of both, juice of 1
  • 2 tsp Ground black pepper, coarsely cracked
  • Β½ tsp Garlic powder
  • 1 tbsp Fresh parsley, chopped

Make it yourself

Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 2 rimmed baking sheets, 2 wire racks, foil, large bowl, microplane or grater, food thermometer.

  1. Heat the oven to 425Β°F and set wire racks in two foil-lined baking sheets. Pat the wings dry, toss with the baking powder and 1 teaspoon of the salt, and spread them out on the racks. Wash your hands.
  2. Bake 25 minutes, flip and swap the pans, and bake 20 to 25 minutes more, until crisp and golden.
  3. Check a few of the biggest wings with a food thermometer, not touching bone: they are safe at 165Β°F (USDA). Wings get more tender and render more fat if you keep going, up to about 175 to 185Β°F.
  4. Stir the melted butter, lemon zest, 1 tablespoon lemon juice, pepper, garlic powder and the remaining salt in a large bowl. Toss in the hot wings and sprinkle with parsley.

🌑 Safe temperaturesChicken wings 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadZest the lemons and mix the seasoning a day ahead.
❄️ FreezerFreeze baked, unseasoned wings up to 3 months.
β†Ί LeftoversRefrigerate within 2 hours in shallow containers; eat within 3 to 4 days (USDA). Reheat to 165Β°F.
πŸ§’ With kidsKids can zest the lemons (watch fingers) and toss the wings.
Dairy-free swapUse olive oil instead of butter.

Goes well with

πŸ— Crispy Baked Buffalo WingsπŸ§€ Homemade Blue Cheese Dip

Good to know

Baking soda vs. baking powder Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe, written for our Big game day party collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.