I love lemon pepper wings but I hate to fry anything. Every now and then I have to have a piece of fried catfish, some fried shrimp or oysters...but I do this RARELY.
A friend posted some lemon pepper wings and, of course, I had to have some but I didn't want to fry them.
So this is what I did.
Heat oven to 425 degrees. In large bowl, season wingettes with no salt lemon pepper. I use the Victoria Seasonings brand that I find at Marshalls, TJMaxx and HomeGoods. (If you're not spending significant time in the food aisles at those stores you are being foolish. There are AMAZING things in those aisles!!!!!!!!!!!!!) Then add garlic powder, parsley red pepper flakes (we like ours spicy caliente) a tad bit of fresh ground sea salt and one tablespoon of flour per pound of chicken. Mix WELL.
On a parchment paper lined baking sheet, lay out wings not overlapping.
Bake for 35 minutes turning over once.
In clean big bowl, add the juice of one fresh squeezed lemon. Remove chicken wings from pan and toss in bowl with lemon juice. Throw away parchment paper and add more. Add wings BACK to pan for 10 minutes and VOILA! Total and complete deliciousness. They were soooooooooooooooooooooooooooooooo good!
We had them with a warm spinach salad.
Heat olive oil in a saute pan. Remove from heat and fold in fresh spinach to coat with warm olive oil. Transfer to serving bowl and add 2 finely minced boiled eggs, 4 strips of chopped bacon, half a red onion cut into inch size long pieces, 2 tomatoes diced and blue cheese crumbles. I mixed up a bit of olive oil, lemon juice and a couple cloves of garlic for a quick dressing.
Wing Stop ain't got nuttin on our game night grub! Seriously...these went so quick you'd have thought we had four more people in here eating them with us.
