Description
About twenty baked chicken wing pieces with lemon-pepper butter.
Ingredients
Scale
- 2 pounds Chicken wing pieces
- 1 tablespoon Neutral oil
- 1/2 teaspoon Fine salt
- 3 tablespoons Unsalted butter, melted
- 2 teaspoons Finely grated lemon zest
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Freshly ground black pepper
Instructions
- Heat oven to 425°F with a wire rack on a rimmed sheet. Pat 2 lb chicken wing pieces dry and toss with 1 tbsp oil and 1/2 tsp salt. Spread apart on rack.
- Bake approximately 40–45 minutes, turning once, until the skin colors and thickest wing meat reaches at least 165°F away from bone.
- Mix 3 tbsp melted butter with 2 tsp lemon zest, 1 tbsp lemon juice and 1 tsp freshly ground pepper. Let wings rest five minutes and toss with the lemon-pepper butter.
- Serve about five provisional appetizer portions. Test pepper intensity, crispness after sauce and piece count.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 40–45-minute oven bake plus five-minute rest; actual wing count and crispness vary.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 45 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately four pieces