Crunchy Lemon Pepper Wings Recipe
Lemon-spiked wing meat, without the wing heat
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.
- 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.
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