Anti Inflammatory Gluten Free Lemon Pepper Chicken Wings
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- 1 tsp cornstarch
Ingredient noteCornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1/4 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
- 1 tsp coarse kosher salt
- 2 tsp coarsely ground black pepper
- 2 tsp lemon zest (from about 2 lemons)
- 1 tbsp olive oil
For the lemon pepper finish
- 1 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp coarsely ground black pepper
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with cooking spray or a thin film of oil.
- 2
Pat the wings thoroughly dry with paper towels — they should feel dry to the touch on all sides.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!