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lemon pepper chicken wings recipe
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A recipe for extra crispy, baked chicken wings prepared with a baking powder trick, then tossed in a spicy Calabrian lemon pepper glaze. This dish balances heat, sweet, and tangy flavors in every bite, perfect for game day or a high-protein snack.
Ingredients
- 1.5 kg (3.3 lbs) chicken wings (drumettes and flats, separated)
- 1 tablespoon (8g) aluminum-free baking powder
- 1 teaspoon fine sea salt (for wings)
- 1 teaspoon freshly ground black pepper (for wings)
- 1 tablespoon freshly grated lemon zest (for wings)
- 2 tablespoons (30ml) olive oil
- 60g (4 tablespoons) unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons Calabrian chili paste
- 60ml (1/4 cup) fresh lemon juice
- 30ml (2 tablespoons) honey or agave nectar
- 30ml (2 tablespoons) water or vegetable broth
- 0.25 teaspoon fine sea salt (for glaze)
- 0.25 teaspoon freshly ground black pepper (for glaze)
- 2 tablespoons finely chopped fresh parsley (for garnish)
- 1 teaspoon freshly grated lemon zest (for garnish)
Instructions
- Prep the Wings for Maximum Crispness: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top. Pat the chicken wings thoroughly dry with paper towels; this is the single most important step for achieving a crispy skin.
- Season and Arrange: In a large bowl, combine the dried wings with baking powder, 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, 1 tablespoon freshly grated lemon zest, and olive oil. Toss until all wings are evenly coated in the seasoning mixture. Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring no pieces are overlapping to prevent steaming.
- Bake Until Golden Brown: Bake for 45-55 minutes, flipping them halfway through, until the wings are golden brown and crispy. The exact time depends on your oven and wing size, so watch for a deep golden color and firm texture. Use an instant-read thermometer to verify doneness; the internal temperature should reach 74°C (165°F).
- Prepare the Spicy Calabrian Glaze: While the wings are baking, prepare the glaze. In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it. Stir in the Calabrian chili paste, fresh lemon juice, honey or agave nectar, water or vegetable broth, 0.25 teaspoon fine sea salt, and 0.25 teaspoon freshly ground black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the glaze slightly thickens and becomes glossy.
- Toss and Garnish: Once the wings are cooked and crispy, transfer them to a large clean bowl. Pour the warm Spicy Calabrian Glaze over the wings and toss gently until every wing is thoroughly coated and glistening. For serving, finish with a generous sprinkle of freshly grated lemon zest and finely chopped fresh parsley.
Notes
Use aluminum-free baking powder for the best results and pat the chicken wings thoroughly dry with paper towels to ensure crispy skin. Do not add the garnish until just before serving for maximum freshness and aroma. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (~225g)
- Calories: 460 calories
- Sugar: 4 g
- Sodium: 715 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg