Lemon Pepper Wings

"You don't need to fuss with a deep fryer to make perfect wings, thanks to this recipe for legitimately crispy oven-baked lemon pepper wings. The key to achieving their extra-crispy texture is to ensure a dry skin by patting them with kitchen paper, then seasoning the wings in a dry brine of zesty lemon pepper seasoning, cornstarch, and baking powder before hitting the oven."

"The salt content can vary dramatically among brands, so taste it before using and add a little extra salt if needed. Along with this hardworking blend is a dose of English mustard powder, adding a layer of depth to the wings while paying homage to the mustard marinade that many lemon pepper wings get bathed in. After baking, the wings get tossed in a punchy citrus-forward sauce consisting of melted butter, hot sauce, even more lemon, and a generous amount of black pepper."

Pat wings thoroughly to ensure dry skin. Coat wings in a dry brine of lemon pepper seasoning, cornstarch, and baking powder to create extra-crisp texture when baked. Adjust salt based on the lemon pepper seasoning's saltiness. Add English mustard powder for depth and mustard-like flavor notes. Bake until crisp, then toss wings in a citrus-forward sauce of melted butter, cayenne-pepper-based hot sauce, additional lemon, and generous black pepper. Use a lemon-peel-forward seasoning for bright citrus flavor and a cayenne hot sauce to echo Atlanta-style lemon pepper sauces. Patting wings with kitchen paper speeds drying and promotes crispness.

Read at Bon Appetit