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By Aaron Hutcherson, The Washington Post
Lemon pepper wings are hitting the mainstream, and it’s about time. Most iterations start with a seasoning blend consisting of the two namesake ingredients. Citric acid is a common component in commercial blends, adding a mouth-puckering tartness that’s hard to achieve with just fresh lemon zest, and the blend can also contain sugar, onion and garlic powder.
More Recipe: Garlic-Lemongrass Roast Chicken
Active time: 15 mins
Total time: 2 hours
Servings: 4 (makes about 20 pieces)
Ingredients
For the wings
- 2 pounds chicken wings (drumettes and flats)
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 1 teaspoon freshly ground black pepper or mixed peppercorns
- 1/2 teaspoon garlic powder
- Lemon wedges, for serving
For the lemon-pepper sauce
- 4 tablespoons unsalted butter
- 2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice (from 1 lemon), divided
- 1 teaspoon freshly ground black pepper or mixed peppercorns
- 1/4 teaspoon fine salt
Directions
Step 1
Make the wings: Line a large, rimmed baking sheet with parchment paper or aluminum foil and place a wire rack inside. Add the wings to a large bowl and pat dry with paper towels. Sprinkle with the baking powder, salt, pepper and garlic powder and toss until the wings are evenly coated. Let sit for 1 hour at room temperature or refrigerate uncovered — ideally on the bottom shelf, for food safety purposes — up to overnight. (A longer refrigeration leads to crispier wings. If refrigerating the wings, bring to room temperature before cooking.)Step 2
Position a rack in the middle of the oven and preheat to 450 degrees. Roast the wings for 20 minutes. Flip the wings and continue to roast for 20 to 30 minutes more, until crisp and golden brown. Remove from the oven and let sit while you make the lemon-pepper sauce.Step 3
Make the lemon-pepper sauce: In a small saucepan over medium heat, melt the butter until it starts to bubble. Remove from the heat, add the lemon zest, pepper and salt, and swirl it around in the hot butter for 30 seconds to infuse it with citrus and spice. Stir in the lemon juice.Step 4
Using tongs, transfer the wings to a large bowl, add the lemon-pepper sauce and toss until evenly coated. Transfer the wings to a platter, making sure to pour any sauce remaining in the bowl over the top, and serve with lemon wedges for anyone who wants extra pucker.More Recipe: Slow-Cooker Chicken with 20 Cloves of Garlic Recipe
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