Paleo Gluten Free Lemon Pepper Chicken Wings
Total time1 hr
Prep time15 min
Cook time45 min
4.6(13)
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Learn more →Ingredients
4 servings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- 1 tsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 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.
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