I bit into my first lemon pepper my freshman year of college, and I’ve been rocking with lemon pepper wings ever since. They’re probably my favorite wing flavor besides mango habañero. If you’re as enthusiastic as I am when it comes to wings, then you most likely have your favorite(s) too. I’ve tried a few versions and found the best ones are tossed in a rub. I like my food as guilt-free as possible (hence the air-frying and baking options below).
Now, any true wing lover knows the sauce is just as important as the wings. I have a knack for trying good food combinations in nontraditional settings. Lemons and blueberries make a perfect pair. For these lemon pepper wings, I created a blueberry-bourbon dipping sauce to offer a sweet contrast to the citrus and pepper. The bourbon and rosemary keep the sauce grounded. Balance is necessary. And y’all know I Don’t Cook for Kids.
LEMON PEPPER WINGS
6
servings8
hours1
hour9
hoursIngredients
- Lemon Pepper Wings
5 pounds chicken wings
20 lemons, zest and juice divided
Coarse black pepper
Kosher Salt
Seasoned Salt
- Blueberry Bourbon Sauce
1 tablespoon butter
1 pint fresh blueberries
1/4 cup brown sugar
1/4 cup bourbon
1 tablespoon vanilla extract
1/4 teaspoon vanilla beans
Lemon Zest
Directions
- Cut wings to separate the drumstick from the flat.
- Marinate chicken in lemon juice (20 small lemons yield approximately 2 cups of juice) and 1/2 cup kosher salt. Refrigerate and let set for 6-8 hours, or overnight.
- Mix lemon zest, 1 tablespoon black pepper, and 1 tablespoon kosher salt. Let sit until moisture is gone, or overnight. Optional: use a food processor to grind the mixture into a powder consistency.
- Remove chicken from marinade, discard liquid. Use paper towels to pat chicken dry. Season chicken with black pepper and seasoned salt to taste. Air-fry chicken according to your air-fryer’s instructions for crispy chicken…
…or bake chicken at 450°F for 30 minutes, flip chicken to other side and continue to bake for 10-15 minutes, or until chicken done and skin is crispy. - Lightly spray chicken with cooking spray, then toss chicken in lemon zest rub.
- Serve hot with sauce on side, or on top of chicken.
- For the sauce
- Melt butter in a small saucepan over medium heat.
- Add blueberries and brown sugar. Stir until sugar dissolves.
- Bring to a low simmer (3-5 minutes). Add bourbon and rosemary, stir, and remove from heat.
- Stir in vanilla extract, vanilla beans, and lemon zest. Let cool (10 minutes). Discard rosemary (optional).
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