CRISPY LEMON CHICKEN WINGS
These
crispy lemon chicken wings are baked not fried and are perfect served as a main
course or appetizer.
Course Appetizer,
Main Course
Cuisine American
Keyword lemon
chicken wings
Prep Time 10 minutes
Cook Time 45 minutes
Total
Time 55 minutes
Calories 169 kcal
Author Dinner
at the Zoo
Ingredients
·
2
1/2 pounds party style chicken wings or whole chicken wings that have
been halved crosswise
·
1/4 cup kosher
salt
·
3 tablespoons honey
·
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3 garlic
cloves smashed
·
1 dried
bay leaf
·
3 sprigs
fresh rosemary
·
1 lemon juiced
plus the squeezed lemon pieces
·
1 tablespoon black
peppercorns
·
8 cups water
·
cooking
spray
·
4-6 lemon
wedges for serving
·
Ranch
dip for serving optional
Instructions
1.
Bring
one cup of water to a boil (I use the microwave) and pour the water into a very
large bowl. Add the salt and honey to the water and stir until the salt has
dissolved. Add the garlic, bay leaf, rosemary and peppercorns to the bowl. Add
the lemon juice and the squeezed lemon pieces. Pour 7 cups of very cold water
over everything and stir until combined. Place the chicken wings in the brine,
cover the bowl and put it into the refrigerator. Chill for at least 2 hours but
no more than 8 hours.
2.
Preheat
the oven to 400 degrees. Line a baking sheet with foil and spray with cooking
spray. Remove the chicken wings from the brine and pat dry with a paper towel.
Place the wings in a single layer on the baking sheet. Bake for 45 minutes or
until wings are a deep golden brown. Serve immediately with lemon wedges and
ranch dip if desired.
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