Lemon Pepper Wings with Honey Drizzle

Ingredients

Equipment Needed

• •Wire cooling rack (large enough to hold wings in single layer)
• •Rimmed sheet pan (half-sheet size, 18x13 inches)
• •Microplane or fine grater for zesting
• •Large mixing bowl for tossing

Instructions

1. 1

   Dry the wings thoroughly

   Pat the wing pieces aggressively dry with paper towels. This matters more than almost anything else you'll do today. Moisture is the enemy of crispy skin. If you have time, arrange wings on a wire rack set over a sheet pan and refrigerate uncovered for an hour, or overnight if you're planning ahead. The dry air of your refrigerator does work that paper towels cannot.

   Wings dried overnight in the refrigerator will crisp faster and more completely than those dried with towels alone.
2. 2

   Season with the baking powder mixture

   Preheat your oven to 425°F with a rack positioned in the upper third. In a small bowl, whisk together the baking powder and kosher salt. Toss the dried wings with this mixture until every piece is evenly coated. The baking powder raises the skin's pH, helping it brown and crisp in the oven's dry heat. Arrange wings in a single layer on a wire rack set over a rimmed baking sheet, leaving space between each piece. Crowded wings steam rather than roast.

   Use aluminum-free baking powder. The standard version can leave a metallic aftertaste on the skin.
3. 3

   Roast until deeply golden

   Roast for 25 minutes, then flip each wing with tongs. Continue roasting until the skin is deeply golden and audibly crisp when you tap it with your tongs, another 20 to 25 minutes. The internal temperature should reach 175°F in the thickest part. Wings can handle more heat than breast meat. That extra time renders fat and crisps the skin properly.

4. 4

   Build the lemon pepper mixture

   While the wings roast, combine the lemon zest, coarsely ground black pepper, garlic powder, onion powder, and cayenne in a small bowl. Rub the mixture between your fingers to release the oils from the zest. It should smell aggressively citrusy, almost perfumed. This is your seasoning blend, and it wants to coat every inch of those wings.

5. 5

   Make the honey butter sauce

   Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook until fragrant but not browned, about thirty seconds. Remove from heat and stir in the honey and lemon juice. The mixture will bubble and spit when you add the citrus. Whisk until smooth and emulsified. Keep warm.

6. 6

   Toss and season the wings

   Transfer the hot wings to a large bowl. Pour the warm honey butter over them and toss gently to coat. Add the lemon pepper mixture in three additions, tossing between each, ensuring every wing gets its share. The seasoning should cling to the buttery surface, creating a crust of citrus and spice.

7. 7

   Finish and serve immediately

   Pile the wings onto a serving platter. Finish with a scatter of flaky sea salt, chopped parsley, and more fresh lemon zest if you want drama. Arrange lemon wedges alongside for squeezing. Serve immediately while the skin still shatters. Wings wait for no one, and neither should your guests.

   If serving at a party, keep finished wings warm in a 200°F oven for up to 20 minutes. Any longer and the crispy skin softens.

Chef Tips

• •The quality of your black pepper matters here. Buy whole peppercorns and grind them coarsely yourself. Pre-ground pepper from a tin lost its volatile oils months ago and will taste flat.
• •For scaling: 3 pounds serves 4 as a main course or 8 as an appetizer. For a party of 20, plan on 10 pounds of wings and triple the seasoning and sauce. Use multiple sheet pans and rotate them halfway through roasting.
• •Fresh lemon zest is essential. Dried lemon peel from a jar will leave you wondering why anyone bothers with this dish. Use a microplane and zest only the yellow outer layer, avoiding the bitter white pith.
• •If you prefer traditional wet lemon pepper wings, double the honey butter sauce and toss the wings more generously. They won't stay as crisp but they'll be dripping with flavor, Atlanta-style.

Advance Preparation

• •Wings can be dried on a rack in the refrigerator up to 24 hours ahead. This improves crispness significantly and reduces day-of prep.
• •The lemon pepper seasoning blend keeps in an airtight container for up to 2 weeks. Make a double batch and store it for quick weeknight wings.
• •The honey butter sauce can be made 3 days ahead and refrigerated. Reheat gently before tossing with hot wings.

Frequently Asked Questions

Nutrition Information

1 serving (about 215g)