Lemon Pepper Wings
HB-3044 · Hand-built original
Crispy baked wings get tossed in a punchy sauce of black pepper, lemon, and butter for a homemade take on the Atlanta classic.
1 hr 15 min4–6 servings410 kcalGluten-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 2 1/2 lb chicken wings, drumettes and flats separated, patted dry
- 1/4 cup lemon pepper seasoning
- 1 Tbsp English mustard powder
- 1 tsp sugar, plus 2 tsp for the sauce
- 1/4 cup cornstarch
- 1 Tbsp baking powder
- 3 Tbsp vegetable oil
- 1/2 cup (1 stick) unsalted butter
- 1 Tbsp freshly ground black pepper
- 1/4 cup fresh lemon juice
- 2 Tbsp hot sauce, preferably cayenne-based
- 2 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- Pinch of MSG (optional)
- 2 Tbsp finely grated lemon zest
Method
- Toss the wings with the lemon pepper seasoning, mustard powder, first measure of sugar, cornstarch, and baking powder until evenly coated. Arrange on a rack set over a tray and refrigerate uncovered for at least 1 hour to dry the skin.
- Heat the oven to 425°F. Rub the wings with the vegetable oil and spread them out on the rack over a lined baking sheet.
- Bake for 45 to 50 minutes, turning halfway, until deeply golden, crisp, and cooked through.
- Meanwhile melt the butter in a small pan. Off the heat whisk in the black pepper, lemon juice, hot sauce, garlic powder, remaining sugar, salt, MSG if using, and lemon zest.
- Toss the hot wings in the lemon pepper butter until glossy and serve at once.
Total: 1 hour 15 minutes
Nutrition (per serving, where published)
410 kcalCalories
5.1 gProtein
22.1 gCarbs
35 gFat
16.6 gSaturates
2.3 gFibre
0.9 gSugars
926 mgSodium
71 mgCholesterol
147 mgPotassium
256 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data