bonappetit
Lemon Pepper Wings
Crispy baked wings get tossed in a punchy sauce of black pepper, lemon, and butter for a homemade take on the Atlanta classic.
👥 4 Servings👤 Inés Anguiano📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pan
- ●saucepan
📝 Preparation Steps
1
Wings
2
Toss 2½ lb. chicken wings, drumettes and flats separated, patted dry with paper towels, ¼ cup lemon pepper seasoning, 1 Tbsp. English mustard powder, and 1 tsp. sugar in a large bowl until wings are thoroughly and evenly coated. Add ¼ cup cornstarch and 1 Tbsp. baking powder and toss again until evenly coated. Arrange wings in a single layer on a wire rack set inside a rimmed baking sheet, shaking off any excess starch into bowl as you go. Chill, uncovered, at least ⏱️ 15 minutes and up to ⏱️ 1 hour.
½ lb. chicken wings, drumettes and flats separated, patted dry with paper towels2. English mustard powder (such as Colman’s)1 Tbsp. sugar2 tsp. baking powder1 Tbsp
3
Meanwhile, place a rack in middle of oven; preheat to 425°.
4
Drizzle 3 Tbsp. vegetable oil evenly over wings (no need to oil the other side). Bake, rotating baking sheet front to back and turning wings over halfway through, until deep golden brown and crisp, 50–⏱️ 60 minutes.
. vegetable oil3 Tbsp
5
Sauce and Assembly
6
About ⏱️ 15 minute before wings are done, melt ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat. Add 1 Tbsp. freshly ground pepper and cook just until fragrant, 1–⏱️ 2 minutes. Add ¼ cup fresh lemon juice, 2 Tbsp. hot sauce, preferably cayenne-based, 2½ tsp. garlic powder, 2 tsp. sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and a pinch of MSG (if using) and cook, whisking vigorously, just until emulsified and smooth, about ⏱️ 30 seconds. Remove pan from heat and let sauce cool until thickened slightly, 5–⏱️ 10 minutes.
. freshly ground pepper1 Tbsp. hot sauce, preferably cayenne-based (such as Frank’s or Crystal)2 Tbsp½ tsp. garlic powder2. sugar2 tspPinch of MSG (optional)
7
Transfer wings to a large bowl, drizzle sauce over, and add 2 Tbsp. finely grated lemon zest. Toss until wings are coated. Arrange on a platter or plates to serve.
. finely grated lemon zest2 Tbsp
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