Lemon Pepper Chicken Wings
Active Time: 10 minutes | Total Time: 50 minutes | Serves Serves 4 | Gluten Free
- 1 tablespoon whole peppercorns
- 2 teaspoons grated lemon zest (from 2 lemons)
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 2 ½ to 3 pounds chicken wings
Heat the oven (with the oven rack in the middle) to 425°F.
To crack the peppercorns, first pour them onto a cutting board. Using the back of a small skillet’s round edge, firmly press down to crack the peppercorns. (Make sure they are all cracked before adding or you might break a tooth!). Add to a large bowl.
Grate the zest of the lemons directly into the bowl. Add the paprika, salt, and oil.
Pat the chicken dry with paper towels. Add to the bowl and toss to coat with the marinade. Transfer the chicken to a rimmed sheet pan and arrange in a single layer. Cut the zested lemons in half and place, cut-side down, amongst the chicken.
Roast until the chicken is cooked through and no longer pink (you can cut into one to make sure) and the skin is golden brown and crisp, 30 to 40 minutes. Squeeze the roasted lemons over the chicken.
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