LEMON PEPPER CHICKEN WINGS
Savory, simple and fresh, these wings are a real crowd-pleaser!
Provided by bubbles26
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.
Nutrition Facts : Calories 291 calories, Carbohydrate 2 g, Cholesterol 47.6 mg, Fat 24.6 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 5 g, Sodium 1807.9 mg, Sugar 0.2 g
EASY LEMON PEPPER CHICKEN WINGS
My family and I love chicken wings, especially during football season. I just got tired of spending so much money on wings for our party that I decided to whip up my own version of Wing Stop's® lemon pepper chicken wings. The ending result was an empty platter and pleased bellies.
Provided by FleurSweetLoves
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Stir olive oil and lemon pepper together in a bowl.
- Fry the chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Toss hot wings with olive oil mixture to coat.
Nutrition Facts : Calories 1180.6 calories, Carbohydrate 0.3 g, Cholesterol 58 mg, Fat 123.1 g, Fiber 0.1 g, Protein 20.8 g, SaturatedFat 16.9 g, Sodium 409.1 mg, Sugar 0.1 g
LEMON-GARLIC-PEPPER CHICKEN WINGS
Steps:
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/3 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons minced garlic, salt and lots of freshly ground black pepper in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN WINGS WITH LEMON AND CRACKED PEPPER
Make and share this Chicken Wings With Lemon and Cracked Pepper recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the wings in a roasting dish and squeeze the lemon juice over them.
- Cut up what's left of the lemon and tuck it in between the wings with the bay leaves.
- Crack the peppercorns in a mortar until they've been bashed into small but chunky pieces.
- Mix with the olive oil and then toss with the chicken and lemon.
- Scatter the salt flakes over the chicken.
- Roast in a hot oven for 40-45 minutes, turning once.
- The chicken should be golden and sticky.
Nutrition Facts : Calories 783.3, Fat 60.6, SaturatedFat 15.1, Cholesterol 226.4, Sodium 216.5, Carbohydrate 5.9, Fiber 2.6, Protein 54.5
LEMON PEPPER CHICKEN WINGS
Provided by Darrell "DAS" Smith
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Fill a large, heavy-bottomed pot halfway with oil and preheat the oil to 350 degrees F.
- Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Toss the chicken in the flour until completely covered. Add the drumettes to the oil, in 2 batches, and fry until cooked through and they start to float, about 10 minutes.
- Add the lemon juice to a large bowl. Carefully remove the chicken pieces from the oil and toss in the lemon juice, then sprinkle with lemon pepper seasoning. Transfer the drumettes to a serving dish and serve with the dipping sauce.
- Dipping sauce: Mix the mayonnaise, lemon juice and lemon zest in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to use.
- Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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.
LEMON PEPPER CHICKEN WINGS
These crispy, oven-baked lemon pepper chicken wings get a boost of flavor from tart lemon and fresh cracked pepper.
Categories Super Bowl tailgate appetizers comfort food main dish
Time 2h
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Pat the chicken wings dry with paper towels. Line 2 rimmed baking sheets with aluminum foil and top each with a wire rack. Spray the racks with nonstick cooking spray.
- Stir together the salt and baking powder in a large bowl. Add the chicken wings and toss until evenly coated. Divide the wings evenly between the prepared racks, leaving space between wings. Let stand at room temperature for 1 hour or refrigerate, uncovered, for up to 24 hours.
- Preheat the oven to 450°F with the racks in the upper and lower thirds of the oven. If the wings were refrigerated, let stand at room temperature for 30 minutes.
- Bake the wings for 25 minutes. Flip the wings over and rotate the baking sheets from upper and lower oven racks. Continue baking the wings until crispy and golden, 20 to 25 minutes.
- While the wings are baking, stir together the butter, lemon pepper, honey, hot sauce and lemon juice in a large bowl.
- Transfer the wings to the bowl with the butter mixture and toss to coat. Transfer to a serving platter and serve immediately with lemon wedges.
EASY LEMON PEPPER CHICKEN WINGS
Make and share this Easy Lemon Pepper Chicken Wings recipe from Food.com.
Provided by Deco Lady
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- deep fry chicken wings until done.
- place cooked wings in brown paper bag, or glass bowl, sprinkle on lemon pepper. Make sure to do this when wings are hot out of deep fryer.
Nutrition Facts : Calories 252, Fat 18.1, SaturatedFat 5.1, Cholesterol 87.4, Sodium 82.9, Protein 20.8
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