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 (packed) dark brown sugar
1/2 ts Garlic powder
1/4 ts Citric acid (opt)

MAKE THE CHICKEN WINGS: Heat oven to 400 degrees 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
teaspoons 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 teaspoons 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.

By: Eric Kim

Yield: 4 appetizer servings

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

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