Lemon Pepper Chicken Wings

Lemon Pepper Chicken Wings


Yields4 Servings

 2 lbs chicken wings, split at the joint and tips removed
 1 tsp baking powder
 1 tsp kosher salt
 ¼ cup clarified butter
 the zest of 2 lemons, divided
 2 tsp fresh thyme
 1 tsp freshly ground black pepper
 lemon wedges, to serve

1

Rinse and pat the chicken wings very dry with paper towels. Add the wings to a large bowl with the baking powder and salt and massage until the wings are evenly coated.

2

Arrange the wings in a single layer on a baking sheet lined with a cooling rack. Refrigerate, uncovered to dry out the skin.

3

Preheat the oven to 450 degrees F.

4

Remove the chicken wings from the refrigerator and place in the oven. Bake until the skin is very crispy and the center is cooked through, about 30 minutes.

5

In a small pan over medium heat, combine the butter, 1 teaspoon lemon zest, thyme, and black pepper. Cook until the mixture is very aromatic and the lemon zest and thyme have infused the butter, about 5 minutes. Pour into a large bowl. Add the uncooked lemon zest and stir to combine. Add the chicken wings and toss to coat.

6

Serve hot and immediately with lemon wedges.

Ingredients

 2 lbs chicken wings, split at the joint and tips removed
 1 tsp baking powder
 1 tsp kosher salt
 ¼ cup clarified butter
 the zest of 2 lemons, divided
 2 tsp fresh thyme
 1 tsp freshly ground black pepper
 lemon wedges, to serve

Directions

1

Rinse and pat the chicken wings very dry with paper towels. Add the wings to a large bowl with the baking powder and salt and massage until the wings are evenly coated.

2

Arrange the wings in a single layer on a baking sheet lined with a cooling rack. Refrigerate, uncovered to dry out the skin.

3

Preheat the oven to 450 degrees F.

4

Remove the chicken wings from the refrigerator and place in the oven. Bake until the skin is very crispy and the center is cooked through, about 30 minutes.

5

In a small pan over medium heat, combine the butter, 1 teaspoon lemon zest, thyme, and black pepper. Cook until the mixture is very aromatic and the lemon zest and thyme have infused the butter, about 5 minutes. Pour into a large bowl. Add the uncooked lemon zest and stir to combine. Add the chicken wings and toss to coat.

6

Serve hot and immediately with lemon wedges.

Lemon Pepper Chicken Wings