Lemon Pepper Wings (Print Version)
Oven-baked wings covered in lemony pepper butter—ideal for hanging out or easy dinners.
# Ingredients:
→ Chicken Wings
01 -
454 grams chicken wings, patted super dry
→ Seasonings
02 -
1 teaspoon onion powder
03 -
1 tablespoon lemon pepper seasoning
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon black pepper, ground
06 -
1/2 teaspoon salt, fine
→ Other
07 -
113 grams unsalted butter, melted
08 -
1 teaspoon baking powder, aluminium-free
09 -
80 millilitres extra virgin olive oil
# Steps:
01 -
Fire up your oven to 220°C. Lay some aluminum foil onto a baking sheet, set a wire rack on it, and give it a quick spray with nonstick oil.
02 -
Grab a big bowl and toss in the olive oil, salt, baking powder, and black pepper. Throw in your chicken wings and give them a solid mix so they're all coated well.
03 -
Spread the chicken wings out on the rack in a single layer. Leave space between them so they get nice and crispy.
04 -
Pop the tray in the oven and cook for 45 to 50 minutes. Flip the wings over halfway through. They're done when the skin looks golden and super crispy.
05 -
In another bowl, pour in the melted butter, sprinkle over the lemon pepper, onion powder, and garlic powder, and give it a good whisk until combined.
06 -
Let the hot wings cool for a bit. Move them into a fresh bowl. Pour over your lemon pepper butter and toss until they're covered.
07 -
Plop the sauced wings back on the rack so the extra butter drips off. Wait a few minutes.
08 -
Pile the wings onto a plate. If you want, sprinkle some chopped parsley over the top and serve with ranch on the side.
# Notes:
01 -
Blotting wings bone-dry before adding seasoning helps the skin crisp up really well when baked.