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golden whole chicken wings with each drumette and flat still joined, coated with fine lemon-zest and black-pepper flecks on an ordinary plate with two plain lemon wedges alongside
Melissa Hart

Lemon Pepper Chicken Wings

Fresh lemon zest and cracked pepper make a dry finish for whole baked wings, with the drumette and flat left attached for a larger piece to pick up; keep lemon juice off the skin until serving, because the zest supplies plenty of lemon fragrance without wetting the crisp surface, and a light olive-oil brush is enough to help the pepper stick. Turn the wings carefully at the joint so the two connected sections stay together as they brown.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs whole chicken wings tips removed but flats and drumettes left attached
  • 2 tsp aluminum-free baking powder not baking soda
  • 3/4 tsp fine salt
  • 1 tsp neutral oil for rack
  • 1 tbsp olive oil
  • 1 tbsp finely grated lemon zest
  • 1 tsp coarsely ground black pepper
  • 1/4 tsp garlic powder
  • 1 lemon cut into wedges

Method
 

  1. Heat the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed sheet pan. Pat wings dry and toss with baking powder and salt.
  2. Arrange whole wings unfolded on the rack with gaps between them. Bake for 25 minutes, then turn carefully at the joined sections.
  3. Bake for 25 to 30 minutes more until the skin is crisp and the thickest meat reaches at least 165°F.
  4. Mix olive oil, lemon zest, pepper and garlic powder. Brush thinly over the hot wings and rest for 3 minutes.
  5. Serve as 4 appetizer portions with lemon wedges alongside, squeezing juice onto individual bites rather than wetting the entire batch.