Lemon Pepper Chicken Wings
Inspired by techniques from America's Test Kitchen and NYT Cooking.
These wings use the same baking-powder oven method as the classic recipe, then get tossed in a fragrant melted butter with coarse black pepper, lemon zest and juice instead of a dry rub.
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Method
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Equipment
- 2 large baking trays
- 2 wire racks that fit the trays
- large mixing bowl
- instant-read thermometer
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 436 kcal |
| Protein | 33 g |
| Carbohydrate | 2.6 g |
| of which sugars | 0.3 g |
| of which free sugars | 0.2 g |
| Fat | 32.1 g |
| of which saturates | 11.7 g |
| Fibre | 0.6 g |
| Salt | 2.38 g |
Protein per 100 kcal
7.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Wings
- 1.2 kg chicken wings, split into drumettes and flats tips removed
- 2 tsp baking powder (not bicarbonate of soda)
- 6 g fine sea salt or table salt about 1 tsp
- ½ tsp ground black pepper
Lemon pepper butter
- 40 g unsalted butter
- 2 lemons, finely grated zest and 2 tbsp juice
- 2 tsp coarsely ground black pepper
- ½ tsp garlic powder
- 1 tbsp finely chopped parsley
- 1
Dry and season. Pat the split wings dry, then toss in a bowl with the baking powder, salt and pepper, following the same base method as the classic oven-baked wings. The baking powder raises the skin's pH so it blisters and browns well; stick to baking powder rather than bicarbonate of soda, which turns soapy.
- 2
Arrange on racks. Spread the wings skin-side up on wire racks over two trays, not touching each other. Refrigerating uncovered for 1 hour up to overnight dries the skin further for a crisper finish, though this is optional if you're short on time. Preheat to 120°C (100°C fan) about 20 minutes before baking, positioning shelves in the lower-middle and upper-middle positions.
- 3
Render at low heat. Bake at 120°C (100°C fan) on the lower-middle shelves for 30 minutes to render the fat out gently. This slow stage means the skin isn't browning and drying out all at once later.
- 4
Blast at high heat. Turn the oven up to 220°C (200°C fan) and bake for 40-50 minutes more, swapping the trays halfway. Bake until deep golden, blistered and crackling, with the thickest drumette reading at least 74°C, ideally closer to 80°C for the most tender result.
- 5
Make the lemon pepper butter. Melt the butter in a small saucepan over low heat with the coarse black pepper and garlic powder, and cook for about 1 minute until fragrant. This brief cooking blooms the pepper's oils into the fat, giving a rounder flavour than sprinkling raw pepper on at the end. Take the pan off the heat and stir in the lemon zest and juice.
- 6
Toss and finish. Rest the wings for 5 minutes, then toss them in a big bowl with the warm lemon pepper butter until well coated. Scatter over the chopped parsley and a little flaky salt just before serving.
Storage
Plain baked wings keep in the fridge for up to 3 days or freeze for 2 months; make the butter fresh each time rather than storing it sauced. Reheat wings in a hot oven until piping hot (74°C) before tossing in a freshly made batch of lemon pepper butter. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
