Achieve the perfect balance of crunch and flavor with baked lemon pepper chicken wings that deliver all the satisfaction of a deep-fried treat, sans the frying.
Having grown up in Atlanta, a serving of lemon pepper chicken wings often featured in my favorite meals. This tangy and pepper-infused dish could be found nearly everywhere, becoming a shared love between my mother and me. Our at-home indulgences were legendary. Yet upon relocating to St Louis, the ideal lemon-pepper wing seemed elusive, leading me to create my own version – a potentially healthier alternative. The experience of these oven-baked wings was transformative, offering the fried taste with crispiness intact, but without actual frying.
Is it just me, or are wings indeed superior to drumsticks in terms of crispiness? I find the crunchiness irresistible, and fortunately, my spouse has no distinct preference, allowing me to enjoy the crisp skin over the meat.
In my quest for the perfect wing, I experimented with lemon juice and zest mixed with black pepper, but the authentic flavor I desired kept escaping me. It was only when I stumbled upon Penzey’s lemon pepper seasoning, with its dried and ground lemon peel, that I discovered the tart, citrus bite I had been missing.
STEP 1
Set your oven to preheat at 400 degrees. Prepare a baking sheet or jellyroll pan with parchment paper.
STEP 2
In a sizeable mixing bowl, combine chicken wings, lemon-pepper seasoning, oil, and salt, ensuring even coating.
