Description
A delightful recipe for crispy lemon pepper wings served with buttermilk ranch dressing.
Ingredients
Scale
- Cooking spray or oil (for brushing the pan)
- 3/4 cup panko
- 3 pounds party wings
- 2 tablespoons baking powder
- 12 tablespoons lemon zest (from about 12 lemons)
- 7 1/2 teaspoons freshly cracked black pepper
- 3 tablespoons garlic powder
- 2 tablespoons salt
- 3/4 cup unsalted butter (cubed)
- 3/4 cup Lemon pepper seasoning
- 6 tablespoons lemon juice
- Chopped Chives (for garnish)
- Chopped Parsley (for garnish)
- Lemon zest (for garnish (optional))
- 1/2 cup buttermilk (shaken)
- 1/2 cup mayonnaise
- ¼ cup sour cream or creme fraiche
- 2 teaspoons lemon juice
- 1/2 teaspoon onion powder
- Pinch kosher salt
- Pinch of freshly cracked black pepper
- 2 teaspoons finely minced chives
- 2 teaspoons finely minced Italian parsley
- 2 teaspoons finely minced dill
Instructions
- Preheat the oven to 425℉. Line two baking sheets with parchment paper or foil and fit with a baking rack. Spray or brush the baking rack with oil to prevent wings from sticking.
- In a food processor, pulse the panko for about 10 seconds until it resembles grated parmesan and set aside.
- In a small bowl, mix together lemon zest, black pepper, garlic powder, and salt until combined. Rub the lemon zest into the seasoning mixture to release oils.
- Scoop out half of the lemon pepper seasoning, put it in a small pot and set aside for the butter sauce. To the rest of the seasoning in the bowl, add baking powder and ground panko and mix until combined.
- Use paper towels to pat the wings dry to prevent excess moisture.
- Sprinkle the baking powder mixture over wings and pat it onto the wings.
- Place wings on prepared sheet trays, being mindful not to overcrowd them. Do not spray them with oil. Bake for 20 minutes, then flip and bake for another 25 minutes until golden brown and crispy.
- Meanwhile, make the buttermilk ranch by mixing buttermilk, mayonnaise, sour cream or creme fraiche, lemon juice, onion powder, salt, black pepper, chives, parsley, and dill in a bowl. Refrigerate until ready to serve.
- For the butter sauce, add butter to a small saucepan with the remaining dry seasoning and melt over low heat, whisking to combine. Remove from heat and add lemon juice.
- Use a fine strainer to strain the butter to remove the chunky zest if desired.
- Once wings are done, toss with the warm lemon pepper butter sauce and garnish with chives and parsley. Serve with buttermilk ranch.
- For air-fried wings, set air fryer to 400F, add wings in an even layer, and cook for 20 minutes. Remove from air fryer and keep warm in a 200F oven while making a second batch.
- Toss wings in the lemon pepper butter sauce and serve.
Notes
- This recipe can be made in batches if necessary.
- The lemon zest can be adjusted according to taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 5 wings
- Calories: 400
- Sugar: 1g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg