Absolutely! Here’s a full, flavorful recipe for Buffalo Lemon Pepper Wings—crispy, tangy, and perfectly spicy.
Buffalo Lemon Pepper Wings
Servings: 4 | Prep Time: 15 min | Cook Time: 40 min
Ingredients
For the Wings:
- 1 kg (about 2 lbs) chicken wings, split into drumettes and flats
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the Buffalo Lemon Pepper Sauce:
- 3 tbsp butter
- 3 tbsp hot sauce (like Frank’s RedHot)
- 1 tsp lemon zest
- ½ tsp freshly ground black pepper (or more to taste)
- 1 tsp garlic powder
- 1 tbsp lemon juice
Optional Garnish:
- Chopped parsley
- Lemon wedges
- Blue cheese or ranch dressing for dipping
Instructions
1. Prepare the Wings
- Preheat oven to 200°C (400°F).
- Pat the chicken wings dry with paper towels—this ensures crispiness.
- Toss wings in olive oil, salt, and pepper.
2. Bake the Wings
- Arrange wings on a baking sheet lined with parchment paper or a wire rack.
- Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.
3. Make the Buffalo Lemon Pepper Sauce
- In a small saucepan, melt the butter over low heat.
- Stir in hot sauce, lemon zest, lemon juice, black pepper, and garlic powder.
- Simmer for 2–3 minutes, then remove from heat.
4. Toss Wings in Sauce
- Place baked wings in a large bowl.
- Pour the buffalo lemon pepper sauce over the wings.
- Toss thoroughly so every wing is coated in sticky, tangy goodness.
5. Serve
- Garnish with chopped parsley and lemon wedges.
- Serve immediately with your favorite dipping sauce (blue cheese or ranch works perfectly).
Tips for Extra Crispy Wings
- Dry wings well before baking—they crisp up much better.
- Use a wire rack on the baking sheet to allow air circulation around the wings.
- Adjust spice levels by adding more hot sauce or a pinch of cayenne.
- Optional broil for 2–3 minutes at the end for extra caramelization.
If you want, I can also make a crispy air fryer version that’s even faster and just as flavorful, perfect for a quick snack or game day.
Do you want me to do that?
