Lemon Pepper Wings - Taddart Eats

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes

→ Marinade & Seasoning

02 - 2 tbsp olive oil

03 - 1 tsp salt

04 - 1 tsp cracked black pepper

05 - 1 tsp garlic powder

→ Lemon Pepper Coating

06 - 2 tbsp unsalted butter, melted

07 - Zest of 2 lemons

08 - 1 tbsp freshly squeezed lemon juice

09 - 1 tbsp cracked black pepper

10 - 1 tsp coarse sea salt

11 - 1 tbsp chopped fresh parsley (optional, for garnish)

# How-To:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil, then place a wire rack on top.

02 - Pat the chicken wings dry using paper towels. Toss wings in a large bowl with olive oil, salt, cracked black pepper, and garlic powder until evenly coated.

03 - Arrange the wings in a single layer on the wire rack. Bake for 30 to 35 minutes, flipping halfway through, until golden brown and crispy.

04 - Combine melted butter, lemon zest, lemon juice, cracked black pepper, and coarse sea salt in a large bowl.

05 - Remove wings from the oven and immediately toss them in the lemon pepper butter mixture until thoroughly coated.

06 - Transfer coated wings to a serving platter and garnish with chopped fresh parsley, if desired. Serve immediately.

# Expert Advice:

01 -

They come together in under an hour with ingredients you probably already have on hand.
The lemon-pepper coating is bright and punchy, nothing heavy or greasy.
They're naturally gluten-free and feel fancy enough for guests but casual enough for a weeknight craving.

02 -

Pat your wings completely dry before the initial toss, this is where the crispy texture comes from.
Toss the hot wings in the lemon-pepper butter while they're fresh from the oven so the coating really adheres and becomes part of the wing skin.
Use fresh lemon juice and zest, the bottled and pre-zested versions change the bright flavor entirely.

03 -