Lemon Chicken Wings
These crispy lemon chicken wings are baked not fried and are perfect served as a main course or appetizer.
Servings 6 servings
- 2 1/2 pounds party style chicken wings or whole chicken wings that have been halved crosswise
- 1/4 cup kosher salt
- 3 tablespoons honey
- 3 garlic cloves smashed
- 1 dried bay leaf
- 3 sprigs fresh rosemary
- 1 lemon juiced plus the squeezed lemon pieces
- 1 tablespoon black peppercorns
- 8 cups water
- cooking spray
- 4-6 lemon wedges for serving
- Ranch dip for serving optional
Bring one cup of water to a boil (I use the microwave) and pour the water into a very large bowl. Add the salt and honey to the water and stir until the salt has dissolved. Add the garlic, bay leaf, rosemary and peppercorns to the bowl. Add the lemon juice and the squeezed lemon pieces. Pour 7 cups of very cold water over everything and stir until combined. Place the chicken wings in the brine, cover the bowl and put it into the refrigerator. Chill for at least 2 hours but no more than 8 hours.
Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Remove the chicken wings from the brine and pat dry with a paper towel. Place the wings in a single layer on the baking sheet. Bake for 45 minutes or until wings are a deep golden brown. Serve immediately with lemon wedges and ranch dip if desired.
Serving: 4g | Calories: 169kcal | Carbohydrates: 29g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 435mg | Fiber: 4g | Sugar: 16g