LEMON PEPPER CHICKEN WINGS - AIR FRYER RECIPES

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LEMON-PEPPER CHICKEN WINGS RECIPE - NYT COOKING



Lemon-Pepper Chicken Wings Recipe - NYT Cooking image

Lemon pepper usually refers to a store-bought spice blend of dehydrated lemon zest, black pepper and other seasonings, but the beloved pantry staple is simple enough to recreate at home: Rub oven-dried lemon zest into fresh, coarsely ground black pepper to release the oils of each. Magic ensues as the lemon gains the fruity muskiness of the pepper, and the pepper is slicked with the fragrant balm of the lemon. The citric acid is optional, but provides lemon pepper’s characteristic tartness. Sprinkled over roasted chicken wings, this golden dust gives off high-voltage flavors. To make this with store-bought lemon pepper, skip Steps 3 and 4 and simply toss the roasted wings with a dusting of the seasoning to taste.

Provided by Eric Kim

Total Time 50 minutes

Yield 4 appetizer servings

Number Of Ingredients 9

2 pounds chicken wings, whole or separated into wingettes and drumettes
1/4 cup olive oil
1 teaspoon kosher salt (Diamond Crystal)
2 lemons
2 teaspoons coarsely ground black pepper
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 packed teaspoon dark brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon citric acid (optional; see Tip)

Steps:

  • 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.
  • Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes. 
  • 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.
  • 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.)
  • Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.

LEMON PEPPER CHICKEN WINGS RECIPE - HOW TO MAKE LEMON ...



Lemon Pepper Chicken Wings Recipe - How to Make Lemon ... image

These crispy, oven-baked lemon pepper chicken wings get a boost of flavor from tart lemon and fresh cracked pepper.

Provided by THEPIONEERWOMAN.COM

Categories     Super Bowl    tailgate    パン    appetizers    comfort food    main dish

Total Time 2 hours

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 10

4 lb.

chicken drumettes and flats (wing tips removed)

Nonstick cooking spray

4 tsp.

salt

4 tsp.

baking powder

1/2 c.

unsalted butter, melted

2 tbsp.

lemon pepper seasoning

2 tbsp.

honey

1 tbsp.

hot sauce

2 tsp.

fresh lemon juice

Lemon wedges, for serving

Steps:

  • Pat the chicken wings dry with paper towels. Line 2 rimmed baking sheets with aluminum foil and top each with a wire rack. Spray the racks with nonstick cooking spray. Stir together the salt and baking powder in a large bowl. Add the chicken wings and toss until evenly coated. Divide the wings evenly between the prepared racks, leaving space between wings. Let stand at room temperature for 1 hour or refrigerate, uncovered, for up to 24 hours.  Preheat the oven to 450°F with the racks in the upper and lower thirds of the oven. If the wings were refrigerated, let stand at room temperature for 30 minutes. Bake the wings for 25 minutes. Flip the wings over and rotate the baking sheets from upper and lower oven racks. Continue baking the wings until crispy and golden, 20 to 25 minutes.  While the wings are baking, stir together the butter, lemon pepper, honey, hot sauce and lemon juice in a large bowl.  Transfer the wings to the bowl with the butter mixture and toss to coat. Transfer to a serving platter and serve immediately with lemon wedges. 

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