MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lemon-Pepper Chicken Wings
Categories: Poultry, Citrus, Herbs
     Yield: 4 Servings

MMMMM--------------------------CHICKEN-------------------------------
     2 lb Chicken wings; whole or
          - separated in wingettes and
          - drumettes
   1/4 c  Olive oil
     1 ts Kosher salt

MMMMM------------------------LEMON PEPPER-----------------------------
     2    Lemons
     2 ts Coarse ground black pepper
 1 1/2 ts Kosher salt
     1 ts Dark brown sugar; packed
   1/2 ts Garlic powder
   1/4 ts Citric acid (optional)

 Make The Chicken Wings:

 Heat oven to 400°F and line a sheet pan with parchment paper. On
 the sheet pan, pat the chicken wings dry, and toss with the olive
 oil and salt until evenly coated.

 Roast until the chicken skin is golden brown and crispy, turning
 once halfway through, 30 to 40 minutes.

 Meanwhile, Make The Lemon Pepper:

 Finely grate about 2 ts zest from the lemons onto another parchment
 paper-lined pan (a considerably smaller one works). Cut the lemons
 into wedges and set aside for serving. Add pepper to the zest, mix
 to combine and spread in an even layer. When the wings are done
 roasting, transfer them to a large mixing bowl and turn off the
 oven. Place the pan with the lemon zest and black pepper in the
 still-warm oven, letting the lemon zest dry out and the black
 pepper toast in the residual heat, 3 to 5 minutes. Be careful not
 to burn or brown the zest; it may darken in shade slightly but
 should still be a vibrant yellow.

 In a small bowl, use your fingers to mix together the toasted lemon
 zest and black pepper with the salt, brown sugar, garlic powder and
 citric acid (if using) until well combined. Be sure to break up any
 clumps of sugar. Sprinkle 4 ts of the lemon pepper over the wings
 and toss until evenly coated. Taste for seasoning, adding more
 lemon pepper as desired. (You can store the rest of the spice blend
 in an airtight container in a cool, dry place for up to 1 month.)

 Transfer the seasoned wings to a large platter and garnish with the
 lemon wedges. Serve immediately.

 Recipe by Eric Kim

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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