Low Sodium Lemon Pepper Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

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Ingredients

4 servings

For the wings

2 ½ lb chicken wings, split into flats and drumettes
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1 tbsp baking powder
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garlic powder

For the lemon pepper sauce

4 tbsp unsalted butter
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 ½ tsp coarsely ground black pepper
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh parsley, finely chopped (optional)
lemon wedges, 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 nonstick spray.
2
Pat the chicken wings thoroughly dry with paper towels — the drier the surface, the crisper the skin. In a large mixing bowl, toss the wings with the baking powder, 1 tsp kosher salt, and garlic powder until evenly coated.

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