Why do you use baking soda when making chicken wings?

Baking soda helps provide a nice crispy crust all around the surfaces of your chicken. It reacts in the oven in such a way as to really boost the crunch factor, definitely making it worth using as opposed to just using cornstarch by itself.

What do lemon pepper wet wings taste like?

These baked lemon pepper wet chicken wings taste like the juiciest most buttery chicken you've ever had. Because we're using wings - which are dark meat - they retain moisture beautifully. All of the lemon provides a nice bright acidity to the chicken wings, which I think I prefer to Buffalo sauce. Plus? All that butter is just to die for. These things are a dream.

How do you reheat lemon pepper chicken wings?

You can reheat your baked lemon pepper wet chicken wings by putting them on a sheet pan and into a 350 degree oven until they are totally warmed through and crispy again. Make sure they are on the top rack for maximum browning. You just want to take them out as soon as they're hot and crispy, so you don't overcook them.

Amazing Crispy Baked Lemon Pepper Wet Wings (may cause addiction)

Crispy Baked Lemon Pepper Wet Wings

Print Recipe

A nod to the beloved Lemon Pepper Wet Wings from Atlanta, these are baked until crispy and happen to be gluten free (in honor of my brother). The chicken stays incredibly juicy on the inside and crispy, golden brown on the outsides. A luscious garlicky butter sauce takes them over the top. Napkins are not optional …

Author: Lauren McDuffie
Yield: Makes 12 wings 1x

Ingredients

Units Scale

12 chicken wings (whole or trimmed are fine, see note)
2 tablespoons lemon pepper seasoning
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt
1/2 cup corn starch
3 teaspoons baking soda
Olive oil, for brushing

For the “wet” lemon butter sauce

1 stick (8 tablespoons) butter
Scant teaspoon chicken stock concentrate (or 1 cube chicken bouillon)
Zest and juice of 1 lemon
2 teaspoons lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste

You will also need: a large sheet pan, aluminum foil, and a baking rack.

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Instructions

Adjust the oven rack to the middle position. Cover a large sheet pan with foil and place a rack over top. Spray the rack with non-stick spray. Okay, let’s do this now …
Put the wings in a huge bowl and add the lemon pepper seasoning, smoked paprika, garlic powder, onion powder, and about 1 teaspoon salt. Toss to coat.
In a small bowl, combine the cornstarch and baking soda. Add this to the bowl with the seasoned chicken and toss/stir to thoroughly coat all of the chicken. Arrange the wings on the baking sheet in a single layer, and place in the fridge for at least 30 minutes to dry out/season.
Preheat the oven to 425 degrees F. Brush the visible surfaces of the wings with olive or vegetable oil.
Bake the wings for 35 to 40 minutes, until very golden brown and visibly crisped all over.
Meanwhile, in a small saucepan over medium heat, add the butter, stock concentrate, lemon zest and juice, lemon pepper seasoning, garlic and onion powders, and salt to taste. Turn off the heat when the butter is melted.
Arrange the wings on a platter and drench with the chicken-lemon butter (amazing, I know). Sprinkle with a little more salt and enjoy while they’re nice and warm.

Notes

I can only ever find whole chicken wings in my store, and if you’d like them trimmed down to what you’d see in a restaurant (for example), you can ask the people behind the meat/butcher counter to do this for you. It’s also totally find to just cook them whole, with the tips.
This recipe/method also works great for drumsticks and bone-in, skin-on chicken thighs.

Find it online: https://mykitchenlittle.com/2024/02/10/crispy-baked-lemon-pepper-wet-wings/