Lemon Pepper Wings Recipes

LEMON PEPPER WINGS

Steps:

• Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
• Prep the chicken: Place all wings in a large sized bowl. Sprinkle the baking powder and salt over the wings and toss well, making sure each wing is coated in the baking powder.
• Bake the wings: Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.
• Finish the wings: Combine the melted butter with the lemon pepper and brush over the wings or drizzle the butter over them and toss.
• Garnish and serve: Garnish with lemon wedges and parsley and serve.

EASY LEMON PEPPER CHICKEN WINGS

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.

LEMON PEPPER BAKED WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 250˚F (130˚C).
• Place wings in a large bowl and pat dry.
• Add the baking powder and salt to the wings. Stir to coat.
• Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up.
• Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)
• For sauce, in a hot pan, melt butter. Add lemon juice, pepper, and salt. Stir until combined.
• Add wings and stir to coat.
• Enjoy!

LEMON PEPPER WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk butter and lemon pepper seasoning together in a large bowl.
• Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions.
• Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil.
• Toss wings with lemon pepper mixture until completely coated. Return to paper towel-lined plate to drain excess liquid.

LEMON PEPPER CHICKEN WINGS

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.

FRIED LEMON-PEPPER WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. In a large bowl, combine flour, salt and pepper. Add wings, a few at a time, and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, until no longer pink, 3-4 minutes on each side. Drain on paper towels. In a large bowl, combine butter and seasoning. Add wings; toss to coat. Sprinkle with parsley. Serve immediately.

LEMON-PEPPER CHICKEN WINGS

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 GARLIC PEPPER WINGS

Steps:

• Place wings in large glass pyrex baking dish and add all remaining ingredients.
• Stir to combine well and ensure that all wings have been thoroughly coated.
• Marinate for 2 hours at room temperature, stirring occasionally.
• Drain and reserve marinade.
• Start bbq or preheat broiler.
• BBQ or grill wings until brown, about 15-20 minutes.
• Turn after 10 minutes and baste with marinade.