Lemon Pepper Chicken Wings Recipe

Chicken wings: The main protein for this dish, providing a juicy and tender base for the flavors.

Olive oil: Used to coat the wings, helping them to crisp up in the oven while adding a subtle richness.

Salt: Enhances the overall flavor of the wings, balancing the tanginess of the lemon.

Black pepper: Adds a mild heat and depth of flavor, complementing the lemon zest.

Lemon zest: Provides a burst of citrusy aroma and flavor, making the wings bright and zesty.

Lemon juice: Adds a tangy freshness that pairs perfectly with the black pepper and zest.

For an extra burst of flavor, marinate the chicken wings in the olive oil, salt, black pepper, lemon zest, and lemon juice mixture for at least 30 minutes before baking. This allows the seasonings to penetrate the meat more deeply, resulting in more flavorful and juicy wings.

• Chicken wings - Substitute with chicken drumettes: Drumettes are a similar part of the chicken and offer a meatier bite.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor but will still season the wings effectively.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor but can still provide the necessary peppery kick.

• Lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy aroma and flavor, making it a good alternative.

• Lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a slight fruitiness that can mimic the tanginess of lemon juice.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings soggy.
• Place the cooled wings in an airtight container or a resealable plastic bag. If using a container, ensure it has a tight-fitting lid to maintain freshness.
• Store the wings in the refrigerator for up to 4 days. Make sure to label the container with the date to keep track of their freshness.
• For longer storage, you can freeze the wings. Lay them out on a baking sheet in a single layer and place in the freezer for about 1-2 hours, or until they are partially frozen. This prevents them from sticking together.
• Once partially frozen, transfer the wings to a resealable freezer bag or an airtight container. Remove as much air as possible from the bag to prevent freezer burn.
• Label the bag or container with the date and contents. Frozen lemon pepper chicken wings can be stored for up to 3 months.
• To reheat refrigerated wings, preheat your oven to 375°F (190°C). Place the wings on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• For frozen wings, allow them to thaw in the refrigerator overnight before reheating. Alternatively, you can reheat them directly from frozen by baking at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.
• For a quick reheat, you can use a microwave, but note that this method may result in less crispy wings. Place the wings on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 2-3 minutes, or until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken wings on a baking sheet lined with aluminum foil or parchment paper.
  3. Cover the wings with another piece of foil to prevent them from drying out.
  4. Heat for about 15-20 minutes, or until the wings are warmed through and crispy.
  5. For extra crispiness, remove the top foil during the last 5 minutes of reheating.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the chicken wings in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for desired crispiness and heat for an additional 2-3 minutes if necessary.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping occasionally, until the wings are heated through and crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover the wings with a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If needed, heat for an additional 1-2 minutes until the wings are warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken wings on a baking tray.
  3. Heat for 10-15 minutes, turning halfway through to ensure even reheating.
  4. For extra crispiness, increase the temperature to 400°F (200°C) for the last 3-5 minutes.

• Oven: Preheat to 400°F (200°C) to bake the chicken wings until they are crispy and golden brown.

• Mixing bowl: Combine olive oil, salt, black pepper, lemon zest, and lemon juice, and toss the chicken wings to coat them evenly.

• Baking sheet: Place the coated chicken wings in a single layer to ensure even cooking.

• Tongs: Turn the chicken wings halfway through baking to ensure they cook evenly on all sides.

• Zester: Obtain fresh lemon zest to add a burst of citrus flavor to the wings.

• Juicer: Extract fresh lemon juice to enhance the flavor of the chicken wings.

• Measuring spoons: Measure out the olive oil, salt, black pepper, lemon zest, and lemon juice accurately.

• Knife: Cut the lemon to prepare it for zesting and juicing.

Marinate in advance: Mix the olive oil, salt, black pepper, lemon zest, and lemon juice with the chicken wings the night before and let them marinate in the fridge.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Preheat the oven: Make sure your oven is fully preheated to 400°F (200°C) before placing the wings inside to ensure even cooking.

Batch cooking: Double the recipe and cook extra chicken wings to have leftovers for the next day.