Entrée: United States – Classic Lemon-Pepper Wings

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 25 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) chicken wings, tips removed, separated into drumettes and flats
1 tbsp (15 ml) lemon zest (from 1–2 lemons)
2 tsp (10 ml) cracked black pepper
1 tsp (5 ml) kosher salt
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tbsp (15 ml) neutral oil (vegetable or canola)
Lemon wedges and chopped parsley, for serving

Show original ingredient measurements

2 lb / 900 g chicken wings, tips removed, separated into drumettes and flats
1 tbsp lemon zest (from 1–2 lemons)
2 tsp cracked black pepper
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tbsp neutral oil (vegetable or canola)
Lemon wedges and chopped parsley, for serving

Instructions

1. Pat wings dry with paper towels. Preheat oven to 425°F (220°C) and place a rack on a baking sheet; or preheat grill to medium-high.
2. In a bowl, combine lemon zest, black pepper, salt, garlic powder, and onion powder. Toss wings with oil, then rub the spice mixture all over until evenly coated.
3. Let wings rest 20–30 minutes in the refrigerator (or up to overnight) to deepen flavor.
4. Bake on the rack for 35–45 minutes, turning once, until skin is crisp and internal temperature reaches 165°F (74°C); or grill 12–16 minutes, turning often, until charred at edges and cooked through.
5. Serve hot with lemon wedges and a sprinkle of parsley.