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Seize the Deal for Game Day with 99¢ chicken wings Feb. 2–4, 2018
Enjoy this recipe created by our Catering Kitchen Supervisor Nick.
Lemon Pepper Wings
For 2.5–3 lb of wings, combine 2 Tbsp. of vegetable or canola oil, 2 tsp. salt and 3 tsp. lemon pepper. Rinse wings, pat dry, and toss in oil mixture. For extra crispy wings, next toss the wings in baking powder (1 tsp. per pound of wings). Put your wings skin side-up on a cookie tray in the refrigerator for at least a couple of hours.
Preheat oven to 450° and arrange the wings on a cookie tray topped with a wire cooling rack for an even bake. Bake for 20 minutes (do NOT open the oven during this time). Then flip the wings over and cook another 15–20 minutes, until finished. Let wings rest at room temperature for about 5 minutes before adding sauce.
For the sauce, melt 4 ounces butter in a sauté pan and sauté 3 cloves crushed garlic until brown. Then add juice of 1 lemon, 1 tsp. dried thyme, 1 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire, and salt and pepper to taste. Whisk together and toss with the wings!