Crunchy Lemon Pepper Wings Recipe
Sep 21, 2011 3:01 pm
Lemon-spiked wing meat, without the wing heat
By
My tasters liked these because they have a ton of zingy flavor without the bite of hot wings. The pepper also makes a crunchy coating. If you end up wanting to add heat (hey, we're indecisive too), a few dashes of habanero sauce should do the trick.
Recipes from Wings by Debbie Moose. Published by John Wiley & Sons, Inc., Hoboken, NJ. Copyright 2009. This material is used by permission of John Wiley & Sons, Inc.
Servings: 2
Ingredients
1/4 cup lemon-pepper seasoning
2 tablespoons fresh chives, chopped
3 tablespoons olive oil
12 chicken wings, cut in half at joints, wing tips removed and discarded
Directions:
- On a plate, combine the lemon pepper and chives.
- Pour the olive oil in a separate small bowl. Dip the wings lightly in the olive oil, then roll in the lemon pepper mixture. Let the coated wings sit for about 15 minutes.
- Prepare a gas or charcoal grill for direct cooking.
- Place the wings on the grill and cook, turning frequently, for 15 to 20 minutes or until done. Watch carefully and adjust the heat to avoid burning the coating.
Level of Difficulty:
Easy
Prep Time:
5 minutes
Cooking Time:
20 minutes
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