HOW TO MAKE LEMON PEPPER WET WINGS

Ingredients

• 2 pounds Chicken Wings (fresh or thawed, skin on)
• 2 tablespoons White Wine Vinegar (for the sauce)
• 2 tablespoons Fresh Lemon Juice (juice of about ½ a lemon, freshly squeezed)
• 1 teaspoon Black Pepper (freshly ground)
• 4 tablespoons Unsalted Butter (cold, cut into small cubes)
• 2 tablespoons Buffalo Wing Sauce (store‑bought or homemade)
• 1 teaspoon Lemon Pepper Seasoning (for finishing)
• to taste Salt (for seasoning wings)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Prepare the Wings

   Pat the chicken wings dry with paper towels, season lightly with salt and pepper, and arrange them in a single layer on a wire rack set over a baking sheet.

   Time: PT10M

3. Bake the Wings

   Place the baking sheet in the oven and bake for 45 minutes, flipping the wings halfway through (about 22 minutes). Wings should be golden‑brown and crisp.

   Time: PT45M

   Temperature: 425°F

4. Start the Sauce – Reduce

   In a small saucepan combine white wine vinegar, fresh lemon juice, and black pepper. Cook over medium heat, stirring, until the mixture reduces slightly, about 5 minutes.

   Time: PT5M

5. Emulsify Butter

   Turn the heat to low. Add the cold butter cubes one at a time, whisking continuously until each piece is fully melted before adding the next. Continue until all butter is incorporated and the sauce is smooth.

   Time: PT4M

   Temperature: low

6. Add Buffalo Sauce

   Stir in the buffalo wing sauce until fully blended.

   Time: PT1M

7. Toss Wings in Sauce

   Remove the baked wings from the oven, transfer them to a large bowl, and pour the hot butter‑buffalo sauce over them. Toss quickly to coat evenly, then sprinkle lemon pepper seasoning on top.

   Time: PT5M

8. Serve

   Arrange the coated wings on a serving platter and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

2g

Fat

18g

Fiber

0g