Chicken wings are a classic finger food that everyone loves. They are the perfect party snack or game-day treat. Today, I will be sharing with you my recipe for Lemon Pepper Chicken Wings that are bursting with flavor. These wings are crispy on the outside and tender on the inside, with a tangy lemon pepper seasoning that is sure to make your taste buds dance.
As I sat down to watch the big game with my friends, I knew I had to bring something special to the table. That's when I remembered the recipe for Lemon Pepper Chicken Wings that my cousin had shared with me. As I gathered the ingredients and got to work, I couldn't help but feel a little nervous. Would they turn out as good as my cousin's? Would my friends like them? But as the aroma of lemon and pepper filled the kitchen, I felt a sense of confidence wash over me. When I finally pulled the wings out of the oven and placed them on the table, my friend's eyes widened with excitement. As they bit into the crispy skin and juicy meat, their faces lit up with delight. I knew then that these Lemon Pepper Chicken Wings were a hit, and they would be making a regular appearance at our game-day parties from then on.
It's funny how a simple recipe can bring people together and create cherished memories. Making these wings has become a tradition for me, one that I look forward to sharing with new friends and family members. There's something special about the tangy lemon flavor mixed with the boldness of black pepper that just screams "comfort food" and makes everyone feel at home. So, the next time you're looking for a delicious and easy-to-make party snack or dinner, give these Lemon Pepper Chicken Wings a try. I guarantee they'll be a crowd-pleaser and leave everyone wanting more.
- 2 pounds of chicken wings
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
How to make it:
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, salt, garlic powder, onion powder, thyme, and oregano.
- Add the chicken wings to the bowl and toss to coat them with the marinade.
- Place the wings on a baking sheet lined with parchment paper.
- Bake the wings in the preheated oven for 25-30 minutes or until they are crispy and cooked through.
- Serve immediately.
How to store it:
If you have leftovers, let the wings cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
How to refrigerate it:
If you want to make Lemon Pepper Chicken Wings ahead of time, you can refrigerate them after marinating them. Just cover the bowl with plastic wrap and store it in the refrigerator for up to 24 hours.
How to reheat:
To reheat Lemon Pepper Chicken Wings, preheat the oven to 350°F (175°C). Place the wings on a baking sheet and bake for 10-15 minutes or until heated through.
Tips to make it more delicious:
- For extra crispy wings, coat them in a mixture of flour and cornstarch before baking.
- Add a little honey to the marinade for a sweet and tangy flavor.
- Serve the wings with a side of ranch or blue cheese dressing for dipping.
Can I use chicken drumettes instead of wings?
Yes, you can use chicken drumettes instead of wings. Just adjust the cooking time accordingly.
Can I grill the wings instead of baking them?
Yes, you can grill the wings instead of baking them. Just preheat the grill to medium-high heat and grill the wings for 15-20 minutes or until they are cooked through.
Can I use fresh herbs instead of dried ones?
Yes, you can use fresh herbs instead of dried ones. Just double the amount of herbs called for in the recipe.
Lemon Pepper Chicken Wings are a simple and delicious dish that is perfect for any occasion. The tangy lemon flavor combined with the kick of black pepper makes these wings irresistible. Whether you're serving them at a party or enjoying them for dinner, they are sure to be a hit with everyone.
Lemon Pepper Wings
- 1 quart canola oil, can sub vegetable oil
- 3 lbs. chicken wings, uncooked (equal to 20 wings)
- ½ cup butter, melted
- ¼ cup lemon juice
- 1 tbs Lemon pepper seasoning
- Heat the canola oil in a dutch oven to 250-275 degrees, which is about medium-low. It should bubble gently when the chicken is added to it so adjust the heat accordingly as needed.
- Use stainless steel tongs to carefully place the chicken wings, 6-7 at a time, into the heated oil. The temperature of the oil will drop temporarily when the chicken is added so give it a few minutes to rise back up.
- The wings will cook slowly, which will maintain the moisture inside of the chicken and prevent them from becoming too dry. Cook for approximately 25-30 minutes, until the outside begins to brown slightly. Use the tongs to remove them from the oil and place them on a paper towel-lined plate to allow excess oil to drip off.
- Let the wings cool completely. From here, you can freeze or refrigerate until ready to serve if not serving immediately. This is a helpful prep-ahead step.
- Reheat the oil, but this time, increase the heat to just above medium, we want a 400 degree temperature here and a more rapid boil (though not too much, use caution as hot oil can splatter).
- Carefully lower the wings back into the heated oil and boil in batches of 6-7 until crisp, about 10 minutes.
- Remove them and place on another paper towel-lined plate.
- Combine the melted butter and the lemon juice and use a pastry brush to brush each chicken wing with the mixture, then top with lemon pepper seasoning.
- The wings will absorb the lemon butter and will appear to be coated in a dry rub, making them easy to eat and cleaner to serve!