Culinary references commonly cite the Anchor Bar in Buffalo, N.Y., as the birthplace of chicken wings as a bar snack. Original-style Buffalo wings are deep-fried and coated in a mixture of hot pepper sauce and butter, but over the years, inventive chefs and fast-food chicken wing franchises have deployed dozens of flavor variations. Cooks at one chicken wing retailer deep-fry its popular lemon-pepper chicken wings before tossing them in a flavored sauce. You can enjoy a similar lemon pepper treat at home by using your oven -- no deep fryer required.
Preheat the oven to 400 degrees Fahrenheit.
Rinse the chicken wings in cold water and drain them on paper towels.
Dip the chicken wings in butter or olive oil, shake off the excess and then coat them in lemon pepper seasoning.
Arrange the wings in a single layer on a foil-lined baking sheet.
Bake the wings for 30 minutes or until crispy. For extra-crispy wings, finish them for a few minutes under the broiler.
Serve the wings with ranch dressing or other dipping sauce of your choice.
Things You'll Need
12 chicken wings, separated at the joint, wing tips removed
4 tbsp. melted butter or olive oil
4 tbsp. lemon pepper seasoning
For extra-lemony wings, punch up the lemon pepper seasoning with a couple of tablespoons of minced lemon zest.
Add minced green onion or chives to the seasoning mixture for a piquant, colorful variation.
Thoroughly clean with any surface that comes in contact with uncooked chicken to prevent food-borne illness.
Use a meat thermometer to determine when the chicken reaches the safe temperature of 165 degrees F.