Description
These crispy baked chicken wings are coated in a tangy lemon pepper sauce that perfectly balances zesty citrus flavors with savory spices. Baked to golden perfection, these wings deliver the ideal combination of crispy exterior and juicy interior, making them perfect for game day, parties, or a delicious family dinner.
Ingredients
Units
Scale
Chicken Wings
- 2 pounds (908 g) chicken wings, wingettes and drummettes
- 2 teaspoons (7 g) baking powder
- 1 teaspoon (6 g) kosher salt
- 1 teaspoon black pepper, coarsely ground
- Vegetable oil, as needed for oiling wire rack
Lemon Pepper Sauce
- 1/4 cup (58 g) unsalted butter
- 1 teaspoon lemon zest
- 1 tablespoon (7.5 ml) lemon juice
- 1 1/2 teaspoons (7.5 ml) honey, or maple syrup
- 1/4 teaspoon black pepper, coarsely ground
- 1/4 teaspoon (1.5 g) kosher salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 tablespoon (2 g) chopped chives, for garnish, optional
Instructions
- Preheat the Oven: Adjust the oven rack to the middle position. Heat to 450°F (232°C). Preheating ensures your wings will cook evenly and become crispy on the outside while remaining juicy inside.
- Prepare the Baking Sheet: Line a large baking sheet with foil. Add vegetable oil to a folded paper towel, then grease both sides of a wire rack—alternatively, grease with cooking spray. Set the rack inside the baking sheet. Using a wire rack allows air to circulate around the wings, resulting in all-around crispiness.
- Dry the Meat: Line a separate baking sheet or plate with paper towels. Place the chicken wings and drummettes on top, then thoroughly pat them dry with more paper towels. Removing excess moisture is crucial for achieving crispy skin.
- Season the Chicken: In a large bowl, whisk together baking powder, salt, and black pepper. Add the chicken and mix to coat the surface evenly. The baking powder is a secret ingredient that helps create extra-crispy skin by changing the pH balance of the chicken.
- Bake the Wings: Evenly space the chicken on the wire rack. Bake for 20 minutes. Flip and bake for 15 minutes. Flip again and bake until skin is golden brown and crisp and the internal temperature reaches 165ºF (74ºC), about 5 to 10 minutes. Remove from the oven and set aside. Multiple flips ensure even browning and crispiness on all sides.
- Prepare Lemon Pepper Sauce: In a small saucepan, melt the butter over medium-low heat. Turn off the heat and whisk in the lemon zest, lemon juice, honey, black pepper, kosher salt, onion powder, and garlic powder. Let the sauce cool slightly to thicken the consistency. Allowing the sauce to cool helps it adhere better to the wings.
- Serve: Immediately transfer the wings to a large bowl and toss with the sauce to coat. Transfer to a serving platter and garnish with chopped chives. Serve the remaining sauce on the side for dipping. Tossing while the wings are still hot helps the sauce cling to the crispy exterior.
Notes
- For extra dipping sauce, double the amount of lemon pepper sauce.
- When substituting table salt for kosher salt, use ¾ teaspoon instead of 1 teaspoon.
- For even crispier texture, refrigerate the seasoned wings for up to 24 hours, uncovered, on top of a greased wire rack set in a foil-lined sheet pan. Remove from the refrigerator while the oven preheats.
- You can bake these wings without a wire rack, although they will be greasier from the rendered fat.
- These wings can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat, cover and microwave on high heat in 15-second intervals until hot, or reheat in the oven at 350°F until warmed through to maintain crispiness.
- Adding a pinch of cayenne pepper to the sauce can provide a subtle heat that complements the lemon flavor.
Nutrition
- Serving Size: 1 wing
- Calories: 83kcal
- Sugar: 1g
- Sodium: 156mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 27mg
