These lemon pepper wings put a tangy, peppery spin on your classic chicken wing. Coated in a homemade lemon pepper sauce, you bet you and the whole family will be smacking their lips for more!
Preheat oven to 400°F. Line a rimmed baking sheet with foil and top with an oven-safe wire rack. Lightly spray the rack with nonstick spray. Set aside.
In a large bowl, mix the olive oil, lemon juice, lemon pepper seasoning, onion powder, garlic powder, and pepper until well combined.
Separate the mini drumstick from the thinner parts of the wings using kitchen shears, if applicable.
2 pounds bone-in chicken wings
Pat the chicken wings dry with a paper towel, getting them as dry as possible, and add them to the seasoning-oil bowl. Mix everything together until all the wings are coated.
Place wings on the wire rack making sure not to overlap them and bake for 40-50 minutes until the chicken is crispy and reaches an internal temperature of 165°F.
Increase oven temperature up to 475°F and bake for 5 minutes to crisp the skin even more.
Allow the wings to rest at room temperature for 5 minutes while you make the Gremolata.
If using a mini food processor, blend all the gremolata ingredients together except for the oil. Once blended, mix in the oil with a spoon. If making the gremolata in a bowl (as indicated in the photos), finely chop the parsley, mince the garlic and chop the capers– then mix with remaining ingredients in a bowl until combined.
¾ cup fresh parsley, 4 cloves garlic, 2 tablespoons capers, ½ tablespoon lemon zest, 1 tablespoon lemon juice, ½ teaspoon crushed red pepper flakes, ¼ teaspoon ground black pepper, ¼ cup extra virgin olive oil
Spoon gremolata on top of the plated wings when ready to serve. Enjoy right away!
Notes
Pat the wings dry before adding them to the marinade.
Taste your lemon pepper seasoning before adding it; some brands are saltier than others, so you may want to reduce the amount.
For pepperier wings, add an extra ½ teaspoon of ground black pepper to the marinade.
Don't use too much oil to coat the wings; otherwise, they may turn out soggy.
Make sure to space the wings out to give them room to crisp up.
Storage: Store lemon pepper wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.