Description
Crispy and flavorful lemon pepper wings tossed in buttery goodness.
Ingredients
Scale
- Cooking spray or oil for brushing the pan
- 3/4 cup panko
- 3 pounds party wings
- 2 tablespoons baking powder
- 12 tablespoons lemon zest (from about 12 lemons)
- 7 1/2 teaspoons freshly cracked black pepper
- 3 tablespoons garlic powder
- 2 tablespoons salt
- 3/4 cup unsalted butter (cubed)
- 3/4 cup lemon pepper seasoning
- 6 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 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 prevent sticking.
- In a food processor, pulse the panko for about 10 seconds until it resembles grated parmesan and set aside.
- In a small bowl, mix together the lemon zest, black pepper, garlic powder, and salt to make the lemon pepper seasoning. 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. Add the baking powder and ground panko to the rest of the seasoning and mix until combined.
- Use paper towels to pat the wings dry to remove any excess moisture.
- Sprinkle the baking powder mixture over wings and pat it onto the wings.
- Place the wings on prepared sheet trays without overcrowding. Bake for 20 minutes, then flip and bake for another 25 minutes until golden brown and crispy.
- Meanwhile, make the buttermilk ranch by mixing buttermilk, mayonnaise, sour cream, lemon juice, onion powder, salt, black pepper, chives, parsley, and dill in a bowl. Refrigerate until ready to serve.
- To make the butter sauce, melt the butter in a small saucepan with the rest of the dry seasoning over low heat. Whisk to combine and allow it to bubble and become fragrant for about 2 minutes, then remove from heat and add the lemon juice.
- If desired, strain the butter to remove the zest. If you want to keep the bits of flavor, you can skip straining.
- Once 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, set to 400F. Add wings in one layer to the air fryer basket and cook for 20 minutes. Keep warm in a 200F oven while preparing second batch.
Notes
- Wings can be cooked in batches if necessary.
- Feel free to adjust seasoning according to personal taste.
- Make sure the wings are dry before adding the seasoning to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 3 wings
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg