Ingredients:

  • 2 lbs (900g) chicken wings, separated at the joints, wing tips removed (about 18-24 wings)
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) cornstarch
  • 2 tbsp (30ml) freshly cracked black pepper
  • 2 tbsp (30ml) lemon zest, finely grated
  • 1 tbsp (15ml) kosher salt
  • 1 tsp (5ml) garlic powder
  • 1/2 tsp (2.5ml) onion powder
  • 1/4 tsp (1.25ml) cayenne pepper (optional)

Instructions:

  1. Pat the wings dry with paper towels. This is crucial for crispy skin!
  2. In a small bowl, combine the black pepper, lemon zest, salt, garlic powder, onion powder, and cayenne pepper (if using). Mix well for the lemon pepper dry rub.
  3. In a large bowl, toss the wings with olive oil, baking powder, and cornstarch until evenly coated. Then, add the lemon pepper dry rub and toss again until the wings are well coated.
  4. Place the wings in the refrigerator for at least 30 minutes, or up to 2 hours. This helps the flavors meld and the skin dry out even more.
  5. Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet.
  6. Arrange the wings in a single layer on the wire rack (or directly on the baking sheet if not using a rack), making sure they are not overcrowded.
  7. Bake for 30-40 minutes, flipping the wings halfway through, until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Use a meat thermometer to ensure doneness.
  8. Remove the Lemon Pepper Wings from oven and serve immediately.