Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) or prepare your grill for indirect cooking at the same temperature. Line a baking sheet with parchment paper if baking.
- Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve crispier wings.
- In a large bowl, toss the wings with olive oil, ensuring they are evenly coated. This helps the seasoning stick and promotes even cooking.
- Combine lemon pepper seasoning, garlic powder, onion powder, and salt in a small bowl. Sprinkle this mixture over the wings, tossing to coat thoroughly.
- Arrange the wings on the prepared baking sheet in a single layer, ensuring they are not touching to allow for even cooking and crisping. If grilling, place the wings on the cooler side of the grill.
- Bake or grill the wings for 40-45 minutes, turning them halfway through cooking to ensure even browning. The wings should reach an internal temperature of 165°F (74°C) and have crispy, golden skin.
- Remove the wings from the oven or grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful wings.
- Garnish with chopped parsley and serve with lemon wedges for an extra burst of flavor.
Notes
Chef's Tips:
• For extra crispiness, you can broil the wings for the last 2-3 minutes of cooking, but watch them closely to avoid burning.
• Avoid overcrowding the baking sheet or grill, as this can lead to steaming instead of crisping.
• Serve with a side of ranch or blue cheese dressing for dipping.
Food Safety:
• Ensure wings reach an internal temperature of 165°F (74°C) to kill harmful bacteria.
• Refrigerate leftovers promptly and consume within 3-4 days.