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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon-Pepper Chicken Wings   
    Categories: Poultry, Citrus, Herbs   
         Yield: 4 servings   
       
   MMMMM--------------------------CHICKEN-------------------------------   
         2 lb Chicken wings; whole or   
              - separated in wingettes and   
              - drumettes   
       1/4 c  Olive oil   
         1 ts Kosher salt   
      
   MMMMM------------------------LEMON PEPPER-----------------------------   
         2    Lemons   
         2 ts Coarse ground black pepper   
     1 1/2 ts Kosher salt   
         1 ts (packed) dark brown sugar   
       1/2 ts Garlic powder   
       1/4 ts Citric acid (opt)   
       
     MAKE THE CHICKEN WINGS: Heat oven to 400 degrees and   
     line a sheet pan with parchment paper. On the sheet pan,   
     pat the chicken wings dry, and toss with the olive oil   
     and salt until evenly coated.   
        
     Roast until the chicken skin is golden brown and crispy,   
     turning once halfway through, 30 to 40 minutes.   
        
     MEANWHILE, MAKE THE LEMON PEPPER: Finely grate about 2   
     teaspoons zest from the lemons onto another parchment   
     paper-lined pan (a considerably smaller one works). Cut   
     the lemons into wedges and set aside for serving. Add   
     pepper to the zest, mix to combine and spread in an even   
     layer. When the wings are done roasting, transfer them   
     to a large mixing bowl and turn off the oven. Place the   
     pan with the lemon zest and black pepper in the   
     still-warm oven, letting the lemon zest dry out and the   
     black pepper toast in the residual heat, 3 to 5 minutes.   
     Be careful not to burn or brown the zest; it may darken   
     in shade slightly but should still be a vibrant yellow.   
        
     In a small bowl, use your fingers to mix together the   
     toasted lemon zest and black pepper with the salt, brown   
     sugar, garlic powder and citric acid (if using) until   
     well combined. Be sure to break up any clumps of sugar.   
     Sprinkle 4 teaspoons of the lemon pepper over the wings   
     and toss until evenly coated. Taste for seasoning,   
     adding more lemon pepper as desired. (You can store the   
     rest of the spice blend in an airtight container in a   
     cool, dry place for up to 1 month.)   
        
     Transfer the seasoned wings to a large platter and   
     garnish with the lemon wedges. Serve immediately.   
        
     By: Eric Kim   
        
     Yield: 4 appetizer servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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