Description
These crispy lemon pepper wings are perfectly seasoned, baked to golden brown, and served with a delicious buttermilk ranch dressing.
Ingredients
Scale
- Cooking spray or oil (for brushing the pan)
- 3/4 cup panko
- 3 pounds party wings
- 2 tablespoons baking powder
- 12 tablespoons lemon zest (from about 12 lemons)
- 7 1/2 teaspoons freshly cracked black pepper
- 3 tablespoons garlic powder
- 2 tablespoons salt
- 3/4 cup unsalted butter (cubed)
- 3/4 cup lemon pepper seasoning
- 6 tablespoons lemon juice
- Chopped chives (for garnish)
- Chopped parsley (for garnish)
- Lemon zest (for garnish, optional)
- 1/2 cup buttermilk (shaken)
- 1/2 cup mayonnaise
- ¼ cup sour cream or creme fraiche
- 2 teaspoons lemon juice
- 1/2 teaspoon onion powder
- Pinch kosher salt
- Pinch freshly cracked black pepper
- 2 teaspoons finely minced chives
- 2 teaspoons finely minced Italian parsley
- 2 teaspoons finely minced dill
Instructions
- Preheat the oven to 425℉. Line two baking sheets with parchment paper or foil and fit with a baking rack. Spray or brush the baking rack with oil to prevent the wings from sticking.
- In a food processor, pulse the panko for about 10 seconds until it resembles grated parmesan and set aside.
- In a small bowl, mix together the lemon zest, black pepper, garlic powder, and salt until combined. Use your fingers to rub the lemon zest into the seasoning mixture to release the oils.
- Scoop out about half of the lemon pepper seasoning, put it in a small pot, and set aside for the butter sauce later. To the rest of the seasoning, add the baking powder and ground panko and mix until combined.
- Use paper towels to pat the wings dry to remove excess moisture, which can make them soggy.
- Sprinkle the baking powder mixture over the wings and use your hands to pat the mixture onto the wings.
- Place wings on prepared sheet trays, being mindful not to overcrowd them. Do not spray them with oil as this may make them soggy. Bake for 20 minutes, then flip and bake for another 25 minutes until golden brown and crispy.
- Meanwhile, make the buttermilk ranch. In a small bowl or jar, add the buttermilk, mayonnaise, sour cream or creme fraiche, lemon juice, onion powder, salt, black pepper, chives, parsley, and dill. Mix until combined and refrigerate until ready to serve.
- To make the butter sauce, add the butter to a small saucepan with the rest of the dry seasoning to steep and flavor the butter. Melt over low heat and whisk to combine. Allow the mixture to bubble and become fragrant for about 2 minutes, then remove from heat and add the lemon juice.
- Use a fine strainer to strain the butter to remove chunky zest if desired. Once wings are done, toss them with the warm lemon pepper butter sauce and garnish with chives and parsley. Serve with buttermilk ranch.
Notes
- Cook wings in batches if using an air fryer. Set the air fryer to 400℉, add wings in an even layer, and cook for 20 minutes. Keep warm in a 200℉ oven while making second batch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg