Name: Baked lemon pepper chicken wings
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Cuisine: American
Ingredients: 4 lbs Chicken wings ((feel free to discard tips or split wings)); 1 tablespoon Olive oil; 11/2 teaspoons chicken bouillon powder ((better than bouillon is another option)); kosher salt to taste; 4 tablespoons Baking powder; 1/2 cup unsalted Butter; 4 garlic cloves, minced; 2 tablespoons lemon pepper; A fist full of flat-leaf parsley, finely chopped. ((about 1/3 cup))

American

Party

Weekend

4th of July

Bowl

Saucepan

Preheat the oven to 425°F. Line 2 baking sheets with aluminum foil and top with a baking rack. Grease with cooking spray. Set aside

Pat dry the chicken wings with a paper towel and transfer them into a bowl or large ziplock bag.

Add the olive oil, chicken powder, salt, and ground black pepper into the bag/bowl. Give it a good massage to combine. Add the baking powder to the bowl/bag and toss it until all the chicken pieces are coated.

Line the chicken wings on a single layer over the prepared rack. Bake for 40 minutes, rotate the pans and flip the wings. Bake for another 15-20 minutes or until the skin is crispy and cooked to your desired doneness.

Meanwhile, for sauce, melt butter in a saucepan or large skillet. Add garlic and cook over medium heat for 2 minutes. Add the lemon pepper, reduce heat to low, and cook for another minute. Add the chopped parsley and remove it from heat. If using a large skillet, place wings into the pan and toss to coat. You can equally combine in a large bowl.

Sprinkle it with more lemon pepper. Serve immediately.

Baked lemon pepper chicken wings

Utensils needed:

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