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 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
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
LEMON GARLIC CHICKEN WINGS
Prepare ahead recipe, great for picnics and get-togethers. Suitable to freeze. Preparation time allows for marinating.
Provided by Sueie
Categories Chicken
Time 3h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl, cover and refrigerate for several hours.
- Drain wings and reserve marinade.
- Place wings in baking dish and bake in moderately hot oven for 35 minutes or until tender, brushing occasionally with reserved marinade.
Nutrition Facts : Calories 407, Fat 28.9, SaturatedFat 7.8, Cholesterol 128.3, Sodium 462.3, Carbohydrate 3.9, Fiber 0.1, Sugar 3.1, Protein 31.3
ROASTED HERB WINGS
Of all the wing recipes I've ever created for my game-day parties, this is definitely the crowd pleaser--it always seems like I never make enough! I like to marinate the wings a day in advance so all the flavors have a chance to fully come together, then I cook them an hour before kickoff.
Provided by Eddie Jackson
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the wings: Preheat the oven to 400 degrees F (204 degrees C). Rinse the chicken wings under cold water, then pat dry with paper towels. Make sure the wings are completely dry, then break the wings down.
- Use a sharp chef's knife to break down each wing into three separate pieces. Using your finger, locate the joint connecting the drumette to the wingette (flat), then use the tip of your knife to cut the skin so the joint is visible. Firmly press your knife in between the pieces to separate them. Next, use your finger to locate the joint connecting the wingette (flat) to the wing tip. You don't need to cut the skin, just press your knife through the joint, reserving the wing tips to make stock.
- In a large bowl, combine the olive oil, Parmesan, thyme, parsley, garlic, lemon zest, lemon juice, salt, Italian seasoning, paprika, and pepper. Add the wings and toss to completely coat. Make sure you don't overcrowd the skillet or the wings will steam rather than bake and won't be crispy.
- Transfer the wings to two large cast-iron skillets lightly greased with oil and roast, flipping every 10 to 12 minutes, until you can cut into the wing and the juice runs clear, about 40 minutes.
- Make the tossing sauce: In a small saucepan, combine the sauce ingredients over medium heat. Once the butter melts, reduce the heat to low, stirring occasionally.
- Remove the wings from the oven (leave the oven on) and toss with the warm sauce in a large bowl, making sure to cover each morsel. Return the wings to the cast-iron skillets, drizzle with any leftover sauce, return to the oven, and roast for 5 more minutes. Serve hot, garnished with parsley.
LEMON PEPPER BAKED WINGS RECIPE BY TASTY
Here's what you need: chicken wings, baking powder, salt, butter, lemon juice, pepper, salt
Provided by Camille Bergerson
Categories Appetizers
Yield 2 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 501 calories, Carbohydrate 3 grams, Fat 40 grams, Fiber 0 grams, Protein 34 grams, Sugar 0 grams
CHICKEN WINGS WITH CUMIN, LEMON & GARLIC
Pick up a few extras from the deli and turn this into a Middle Eastern mezze spread to share with friends
Provided by Good Food team
Categories Lunch, Main course, Starter
Time 2h
Number Of Ingredients 6
Steps:
- Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.
- Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.
Nutrition Facts : Calories 191 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 13 grams protein, Sodium 0.13 milligram of sodium
LEMONY ROASTED CHICKEN WINGS
These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.
Provided by David Tanis
Categories dinner, lunch, snack, finger foods, poultry, appetizer, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
- Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
- Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
- Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
- Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings' other side. Sprinkle with dried oregano, and serve hot or at room temperature.
LEMON-GARLIC CHICKEN WINGS RECIPE
This light and juicy chicken wings are irresistible with a crispy exterior. They marinate while the oven heats and cook in about a half hour. Their flavor is light and tasty! Note: the prep time is the approximate duration of the oven heating; the only time from you is combining the marinade!
Provided by Toni Dash
Categories Appetizer
Time 55m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine the oil, lemon juice, lemon zest, garlic, salt and pepper; whisk to combine. Add the chicken wings and spoon the marinade over any exposed wings. Rotate the wings in the marinade periodically bringing wings from the bottom of the bowl to the top and visa versa.
- Preheat the oven to 425 degrees. Fit two large rimmed baking sheet pans with foil (dull side up) and baking/cooling racks.
- When the oven reaches 425 degrees, remove the wings from the marinade with tongs allowing any excess marinade to drain back into the bowl. Place them on the prepared racks, skin side up, leaveing some space between them. Bake for 35 minutes until the wings reach an internal temperature of 165 degrees F and juices run clear. Serve hot with lemon wedges and a sprinkle of scallion greens.
Nutrition Facts : Calories 532 kcal, Carbohydrate 2 g, Protein 30 g, Fat 44 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 1283 mg, ServingSize 1 serving
HONEY LEMON CHICKEN WINGS
Make and share this Honey Lemon Chicken Wings recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F
- Put the chicken wings in a baking dish, sprinkle with the salt and roast for 30 minutes.
- Put the lemon juice, garlic and honey in a small bowl and stir until the honey has dissolved.
- Pour over the chicken wings and stir until well coated. Return to the oven and cook for another 20 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 513, Fat 31.3, SaturatedFat 8.8, Cholesterol 150.9, Sodium 1016.9, Carbohydrate 21.4, Fiber 0.2, Sugar 18.2, Protein 36.3
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.
AIR FRYER LEMON-PEPPER WINGS
We love wings in my household and thanks to the air fryer we are able to eat them more often without the guilt of deep-fry. Buffalo flavor is my go-to but I was wanting something different. Something with bold flavor but no heat and I came up with these.
Provided by Soup Loving Nicole
Categories Chicken Wings
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk olive oil, 2 teaspoons lemon-pepper seasoning, paprika, and garlic powder together in a bowl. Add wings and toss to coat.
- Sprinkle remaining 1 teaspoon lemon-pepper seasoning over the wings and let sit for 5 minutes while you preheat the air fryer to 360 degrees F (180 degrees C).
- Stand wings up along the sides of the air fryer basket making sure to not overcrowd.
- Cook wings in the air fryer until chicken is no longer pink at the bone and the juices run clear, for 25 minutes. After the timer goes off, let wings sit inside the closed basket for 5 minutes.
Nutrition Facts : Calories 628.9 calories, Carbohydrate 1 g, Cholesterol 174.8 mg, Fat 49.8 g, Fiber 0.3 g, Protein 41.8 g, SaturatedFat 12.1 g, Sodium 858.8 mg
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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