Description
Delicious crispy lemon pepper chicken wings, perfect for gatherings and parties!
Ingredients
Scale
- Cooking spray or oil (for brushing the pan)
- 6 tablespoons panko
- 1 1/2 pounds party wings
- 1 tablespoon baking powder
- 6 tablespoons lemon zest (from about 6 lemons)
- 4 teaspoons freshly cracked black pepper
- 1 1/2 tablespoons garlic powder
- 1 tablespoon salt
- 6 tablespoons unsalted butter (cubed)
- 1/4 cup Lemon pepper seasoning
- 3 tablespoons lemon juice
- Chopped Chives (for garnish)
- Chopped Parsley (for garnish)
- Lemon zest (for garnish (optional))
- 1/2 cup buttermilk (shaken)
- 1/2 cup mayonnaise
- ¼ cup sour cream or creme fraiche
- 2 teaspoons lemon juice
- 1/2 teaspoon onion powder
- Pinch kosher salt
- Pinch of freshly cracked black pepper
- 2 teaspoons finely minced chives
- 2 teaspoons finely minced Italian parsley
- 2 teaspoons finely minced dill
Instructions
- Preheat the oven to 425℉. Line two baking sheets with parchment paper or foil and fit with a baking rack. Spray or brush the baking rack with oil to help prevent the wings from sticking.
- In a food processor, pulse the panko for about 10 seconds until it resembles grated parmesan and set aside.
- Make the lemon pepper seasoning: In a small bowl, mix together the lemon zest, black pepper, garlic powder, and salt until combined. Use your fingers to rub the lemon zest into the seasoning mixture to release the oils.
- Scoop out about half of the lemon pepper seasoning and set aside for the butter sauce later. To the rest, add the baking powder and ground panko and mix until combined.
- Use paper towels to pat the wings dry to remove any excess moisture.
- Sprinkle the baking powder mixture over the wings and use your hands to pat the mixture onto the wings.
- Place wings on prepared sheet trays, ensuring not to overcrowd. Bake for 20 minutes, then flip and bake for another 25 minutes until golden brown and crispy.
- Meanwhile, make the buttermilk ranch: In a small bowl or jar, combine buttermilk, mayonnaise, sour cream or creme fraiche, lemon juice, onion powder, salt, black pepper, chives, parsley, and dill. Mix until combined and refrigerate until ready to serve.
- Make the butter sauce: Add butter to a small saucepan with the reserved dry seasoning. Melt over low heat and whisk to combine. Let bubble for about 2 minutes until fragrant, then remove from heat and add lemon juice. Optionally, strain to remove chunky zest.
- Once the wings are done, toss them with the warm lemon pepper butter sauce and garnish with chives and parsley. Serve with buttermilk ranch.
- For air-fryer method, set air fryer to 400F. Place wings in one even layer in the basket, cooking in batches if necessary. Cook for 20 minutes, then remove and keep warm in a 200F oven while making the second batch.
Notes
- This recipe can be doubled easily for larger gatherings.
- If using fresh herbs for garnish, adjust quantities to personal taste.
- For extra crispiness, consider using a convection setting if available on your oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg