My hubby and I LOVE buffalo wings and will eat them any excuse we can get. During football season, we love making wings at home. I have gotten where I will try ANY marinade on chicken wings and they pretty much always turn out delicious. This recipe is “the real deal” as my husband put it. It’s lean, uses clean ingredients, NO frying, and turns out tasting just as good as if you were at a wing restaurant! I promise! Give it a try and see for yourself!
Lemon Pepper Chicken Wings
For the Wings:
- 3 lbs split chicken wings
- 3 tbsp avocado oil
- 2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1.5 tsp tapioca flour
For the Lemon-Pepper Sauce:
- 2 tbsp ghee can sub unsalted butter
- 4 cloves garlic, minced
- 3/4 tsp freshly cracked black pepper
- 1/8 tsp cayenne pepper optional, for spicy
- 1/4 tsp ground turmeric
- zest of 1 lemon
- 1/4 cup lemon juice from about 2 lemons
Oven Bake the Chicken:
- Preheat oven to 400 degrees F. Line a large baking sheet with foil and top with a wire baking rack.
- Pat the chicken wings very dry using paper towels. Place in a large ziplock bag and drizzle with oil, salt and pepper. Shake until well combined and evenly coated. Open the bag and then add the tapioca flour. Shake once more until evenly coated.
- Place the wings on the wire rack in a single layer without any of the wings touching one another. This allows them to crisp up more nicely as opposed to steaming when they are too close to one another. Transfer to the oven and bake until wings are golden brown all over and crisp, 35 to 40 minutes.
Make the Lemon-Pepper Sauce:
- With about 10 minutes left in the oven cooking time, start the sauce. Heat a small saucepan over medium-low heat. Melt the ghee, when the ghee has melted, add the garlic, pepper, cayenne and turmeric and cook, stirring, being careful not to burn until the garlic is fragrant, 2-3 minutes.
- Add the lemon zest, juice, and let lightly simmer, stirring often, until the wings are ready.
- When the wings are done, carefully transfer to a large bowl. Pour sauce over and toss until evenly coated. Taste, and add more salt, to taste, if desired.
- Serve on a serving platter and garnish with freshly chopped parsley, a few extra cracks of black pepper, and some lemon wedges (if desired). Enjoy!