Andys Five Pepper Chicken Wings Recipes
CRISPY TURMERIC-AND-PEPPER-SPICED CHICKEN WINGS
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Poultry Chicken Pepper Ginger Garlic Lemon Spice Marinate Marinade Bake Super Bowl Picnic Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Dairy Free Appetizer
Yield 8 servings
Number Of Ingredients 10
Steps:
- Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.
- Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.
- Place baking sheet with chicken wings in a cold oven; preheat oven to 425°F. Bake wings until golden brown and foil is stained with turmeric, 30-35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30-40 minutes.
- Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.
LEMON-PEPPER CHICKEN WINGS
Lemon pepper usually refers to a store-bought spice blend of dehydrated lemon zest, black pepper and other seasonings, but the beloved pantry staple is simple enough to recreate at home: Rub oven-dried lemon zest into fresh, coarsely ground black pepper to release the oils of each. Magic ensues as the lemon gains the fruity muskiness of the pepper, and the pepper is slicked with the fragrant balm of the lemon. The citric acid is optional, but provides lemon pepper's characteristic tartness. Sprinkled over roasted chicken wings, this golden dust gives off high-voltage flavors. To make this with store-bought lemon pepper, skip Steps 3 and 4 and simply toss the roasted wings with a dusting of the seasoning to taste.
Provided by Eric Kim
Categories snack, poultry, appetizer
Time 50m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Make the chicken wings: Heat oven to 400 degrees and line a sheet pan with parchment paper. On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
- Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes.
- Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan (a considerably smaller one works). Cut the lemons into wedges and set aside for serving. Add pepper to the zest, mix to combine and spread in an even layer. When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven. Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes. Be careful not to burn or brown the zest; it may darken in shade slightly but should still be a vibrant yellow.
- In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined. Be sure to break up any clumps of sugar. Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated. Taste for seasoning, adding more lemon pepper as desired. (You can store the rest of the spice blend in an airtight container in a cool, dry place for up to 1 month.)
- Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.
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