Lemon Pepper Chicken Wings (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pat chicken wings completely dry using paper towels, ensuring all moisture is removed for maximum crispiness. Combine cornstarch, 1 teaspoon kosher salt, and 1 tablespoon coarsely ground black pepper in a large mixing bowl. Toss wings thoroughly in this mixture until evenly coated on all sides.
2. 2Position oven rack to middle setting and preheat to 425°F. Place a wire cooling rack on top of a rimmed baking sheet lined with aluminum foil for easy cleanup.
3. 3Arrange wings in a single layer on the wire rack, ensuring they don't touch or overlap. Roast for 25 minutes, then flip each wing using tongs. Continue roasting until skin turns golden brown and crispy, about 20 additional minutes.
4. 4Create the lemon pepper sauce while wings finish cooking. Melt butter in a medium saucepan over medium heat until fully liquefied, about 2 minutes. Add minced garlic and sauté until fragrant but not browned, about 1 minute. Pour in fresh lemon juice, chicken stock, and Worcestershire sauce, stirring to combine thoroughly.
5. 5Bring sauce mixture to a gentle simmer and add remaining 1 tablespoon black pepper and lemon zest. Reduce heat to medium-low and let simmer until slightly thickened, about 4-5 minutes. Remove from heat and keep warm.
6. 6Transfer crispy wings to a large mixing bowl immediately after removing from oven. Pour three-quarters of the lemon pepper sauce over wings and toss vigorously until each wing is thoroughly coated. Sprinkle Parmesan cheese over sauced wings and toss once more.
7. 7Arrange wings on a serving platter in a single layer. Drizzle remaining sauce over the top for an extra burst of fresh lemon flavor. Garnish with chopped fresh Italian parsley and serve immediately while piping hot.