Crispy Lemon Pepper Chicken Wings Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
1 hour, 5 minutes
Servings:
4 Servings
Ingredients
  • 2 pounds chicken wings (flats and drums)
  • 1 tablespoon baking powder
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • ½ cup plain Greek yogurt
  • ¼ cup feta cheese crumbles
  • 1 teaspoon honey
  • 1 teaspoon Tabasco
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon chopped fresh chives
  • 3 large lemons, divided
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon citric acid
  • 4 tablespoons unsalted butter, melted
Directions
  1. Line a baking sheet with parchment paper and fit with a wire rack.
  2. Blot the wings completely dry with paper towels.
  3. Add the wings to a large bowl and toss with the baking powder, cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper.
  4. Arrange the wings on the rack and refrigerate for at least 1 hour (or up to 8 hours) to dry the skin.
  5. While the wings are drying, combine all dipping sauce ingredients except for the chives in a food processor bowl. Process until smooth.
  6. Transfer to a bowl and stir in the chives. Cover and chill until ready to use.
  7. Preheat the oven to 200 F.
  8. Line a small baking sheet with parchment paper.
  9. Zest 2 of the lemons and spread the zest on the prepared baking sheet, reserving the lemons.
  10. Toast the zest for 15 minutes, then cool on the baking sheet.
  11. To make the rub, combine the toasted zest, black pepper, salt, brown sugar, garlic powder, onion powder, smoked paprika, and citric acid in a small bowl, rubbing together with your fingers.
  12. Increase the oven temperature to 425 F.
  13. Place the wings in the oven and roast for 25 minutes, then flip and roast for another 25 minutes until the skin is golden and crisp.
  14. While the wings roast, zest and juice the remaining lemon, then whisk 1 tablespoon juice and 1 teaspoon zest into the melted butter in a large bowl.
  15. Toss the hot wings in the glaze immediately after removing from the oven.
  16. While the glaze is still wet, sprinkle ⅔ of the rub over the wings and toss.
  17. Transfer the wings to a serving platter and sprinkle with some of the remaining rub.
  18. Serve the crispy lemon pepper chicken wings with the dipping sauce on the side and wedges of the reserved lemons, if desired.