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Lemon Pepper Chicken Wings Recipe

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4.1 from 6 reviews

This Lemon Pepper Chicken Wings recipe features crispy baked wings coated in a homemade lemon pepper seasoning made from dried lemon zest, black pepper, garlic, onion powder, celery seeds, and herbs. The wings are air-dried for extra crispiness and baked to perfection, delivering a zesty and flavorful appetizer or main dish.

Ingredients

Lemon Pepper Seasoning

  • 4 tablespoons (12g) lemon zest (from 3-4 lemons)
  • 2 tablespoons (14g) black pepper
  • 2 teaspoons (3g) garlic powder
  • 2 teaspoons (5g) onion powder
  • 1 teaspoon (1.5g) celery seeds
  • 2 teaspoons herbs (choose thyme, oregano, and/or basil)

Chicken Wings

  • 2½ to 3 pounds (1-1½ kg) chicken wings
  • Salt, to taste
  • Black pepper, to taste
  • 2-3 tablespoons salt-free lemon pepper seasoning (prepared as above)

Instructions

  1. Prepare the Lemon Pepper Seasoning: Preheat your oven to 200°F (93°C). Zest 3-4 lemons carefully avoiding the white pith, and spread the zest evenly on a parchment-lined baking sheet. Bake for about 20 minutes until the zest is completely dried but not burnt. Remove from the oven and let cool.
  2. Mix the Seasoning: In a medium bowl, combine the dried lemon zest, black pepper, garlic powder, onion powder, celery seeds, and your choice of herbs (thyme, oregano, basil). Stir until well blended. Store this seasoning in an airtight container for later use.
  3. Prepare the Chicken Wings: Pat the chicken wings dry thoroughly with paper towels. Arrange them in a single layer on a cookie sheet and place uncovered in the refrigerator. Allow the wings to air-dry in the fridge until you are ready to cook; this step helps achieve crispy skin.
  4. Season the Wings: When ready to bake, preheat the oven to 400°F (205°C). Transfer the wings to a large bowl. Season them with salt and pepper to taste, then add 2-3 tablespoons of the prepared lemon pepper seasoning. Toss well to ensure wings are evenly coated.
  5. Prepare Baking Setup: Line a baking pan with foil for easy cleanup. Place a wire rack on top of the foil-lined pan. Arrange the seasoned chicken wings in a single layer on the rack, allowing fat to drip to the pan below. If a wire rack is not available, wings can be baked directly on the foil with still good results.
  6. Bake the Wings: Place the baking pan in the oven. Bake for 35-40 minutes until the wings are cooked through and the skin is crispy. Rotate or flip the wings halfway through cooking at about 20 minutes to ensure even crispiness and cooking. Cooking time may vary based on wing size.
  7. Serve: Remove the wings from the oven and serve immediately. They are delicious paired with ranch or blue cheese dressing and fresh celery sticks.

Notes

  • Air-drying the wings uncovered in the fridge helps achieve a crispier skin.
  • Adjust herbs in the lemon pepper seasoning to suit your taste preference—thyme, oregano, and basil all work well.
  • For a saltier flavor, you can add salt to the lemon pepper seasoning or adjust salt when seasoning the wings.
  • Use fresh lemon zest and dry it thoroughly for the best flavor and to avoid sogginess.
  • If you don’t have a wire rack, bake wings directly on foil but expect slightly less crispiness.
  • Leftover lemon pepper seasoning keeps well in an airtight container for weeks and can be used on other meats or fish.

Find it online: https://dishcooks.com/lemon-pepper-chicken-wings-recipe/