Ingredients
The following ingredients have 5 Servings
- 3 tablespoons kosher salt
- 1 tablespoon plus 1 teaspoon coarsely ground black pepper
- 1 teaspoon garlic powder
- Finely grated zest of 2 large lemons
- 3 pounds chicken wings, separated into 2 pieces and tips discarded (about 24 pieces total)
Instruction
- Whisk the salt, pepper, garlic powder, and lemon zest together in a large bowl.
- Toss the wings in the spice blend, using your hands to make sure each wing is thoroughly and evenly coated.
- Place on a large rimmed baking sheet or in a large casserole dish in a single layer. The wings can be snug and touching each other. Cover with plastic wrap and refrigerate overnight or for up to 24 hours.
- Arrange 2 racks to divide the oven into thirds and heat to 325°F. Line 2 large rimmed baking sheets with parchment paper or foil.
- Divide the chicken wings between the baking sheets, spacing them evenly and in a single layer. Bake for 30 minutes.
- Increase the heat to 450°F and roast for 15 minutes. Flip the wings and roast until the skin is very crispy and brown on both sides, about 15 minutes. Serve immediately.
