Oven-Roasted Lemon Pepper Wings

Crispy, charred-at-the-edges wings straight from the oven. No fryer, no breading. Lemon Pepper Mix goes on as a dry rub, then again in a buttery lemon finish.

You'll need: sheet pan and a wire rack

Ingredients

• 3 lb party wings, patted very dry
• 1 tbsp olive oil
• 3 tbsp Lemon Pepper Mix, for the rub
• 1/4 cup unsalted butter, melted
• 1 tbsp Lemon Pepper Mix, for the butter finish
• 2 tsp Mama Nina Mix, for the butter finish
• 2 tsp fresh lemon juice
• 1 tbsp parsley, finely chopped
• Lemon slices, to serve (optional)

Method

1. Heat the oven to 425°F. Set a wire rack on a sheet pan.
2. Toss the wings with the oil, then with 3 tbsp Lemon Pepper Mix. Tip: Dry wings are crisp wings. Pat them well first.
3. Spread the wings on the rack in a single layer.
4. Roast 45–50 minutes, flipping halfway, until golden and crisp. Tip: They're done at 165°F, but wings are best at 175°F or higher.
5. Stir the melted butter, 1 tbsp Lemon Pepper Mix, 2 tsp Mama Nina Mix, lemon juice and parsley in a big bowl.
6. Toss the hot wings in the butter until coated. Serve with lemon slices.

Also works in: Air fryer: 400°F for 20–25 minutes, shaking the basket halfway. Cook in batches so the wings don't touch.

Don't be salty.