ERIC KIM’S LEMON PEPPER CHICKEN WINGS

ERIC KIM’S LEMON PEPPER CHICKEN WINGS ARE A BREEZE TO MAKE

This easy recipe for Eric Kim’s Lemon Pepper Chicken Wings is a wonderful take on one of our all-time favorite foods. Chicken Wings! And we know our wings.  There are no less than 8 recipes for this great American invention on Chewing The Fat. This recipe knocked us out.  It features the most important element in cooking chicken wings—a truly crispy outside. Only after the wings have been baked to perfection do they get tossed with lemon-y peppery brown sugary topping that’s just phenomenal.  The two of us love to sit around a big bowl of wings and eat them with abandon. Together with a side salad of ripe and juicy tiny tomatoes bathed in Italian dressing it’s one of our favorite casual dinners.

DON’T KNOW ERIC KIM? YOU SHOULD!

Eric Kym is a New York Times staff writer.  Eric grew up in Atlanta, Georgia, the son of Korean immigrants. Food was always an essential part of Eric’s life. From Friday night Korean Barbecue he shared with his family to his takes on “Korean-ish” meals he whips up for himself in his tiny New York Kitchen.  His first cookbook “Korean American: Food That Tastes Like Home” published in March 2022 made Best Cookbooks of the Year on the lists of Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly, Simply Recipes. It’s truly a wonderful book. You can buy it right here simply by clicking on the cover. And below today’s recipe, check out two other unforgettable Eric Kim dishes featured on Chewing The Fat.

WHAT MAKES ERIC KYM’S WINGS SO LEMON-PEPPER-Y GOOD?

Lemon pepper, a favorite spice blend found in many kitchens, typically combines dehydrated lemon zest, black pepper, and other seasonings. But did you know it’s incredibly easy to make at home?  And trust us, we think it’s a whole lot better homemade than anything store-bought. Just rub some oven-dried lemon zest into freshly ground black pepper to mix their oils. You’ll notice the lemon zest takes on a fruity, musky note from the pepper, while the pepper absorbs the lemon’s fragrant essence. When sprinkled over roasted chicken wings, this golden dust packs a punch of vibrant, zesty flavor!

A WORD ABOUT CITRIC ACID

Citric acid is the secret behind the zing in most commercial lemon-pepper seasonings. This natural compound is made from lemons and other citrus fruits.  It’s available in powdered form, sometimes called sour salt, and can be found in the baking or spice aisles of supermarkets or online. It adds that electric tartness without needing fresh juice. But given the quantity Eric recommends in the recipe (1/4 tsp), it seems unnecessary unless you plan to go into the Lemon Pepper Chicken Wing Business. To skip it, just spritz the wings with lemon wedges before serving. (Actually, do this anyway, even if you use citric acid—the burst of sharpness is truly exhilarating.)

ERIC KIM'S LEMON PEPPER CHICKEN WINGS

June 24, 2024

Servings: 2 FOR DINNER 4 AS AN APPETIZER

Prep: 10 min

Difficulty: Easy

The most important element in cooking chicken wings—a truly crispy outside. Only after the wings have been baked to perfection do they get tossed with lemon-y peppery brown sugary topping that’s just phenomenal.

By: Monte Mathews

Ingredients

• For the Chicken
• 2pounds chicken wings, whole or separated into wingettes and drumettes
• ¼ cup olive oil
• 1 teaspoon kosher salt (Diamond Crystal)
• For the Lemon Pepper: 2 lemons
• 2 teaspoons coarsely ground black pepper
• 1½ teaspoons kosher salt (Diamond Crystal)
• 1 packed teaspoon dark brown sugar
• ½ teaspoon garlic powder
• ¼ teaspoon citric acid (optional
• see Tip)

Directions

• Step 1 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 at least once or twice until they are your idea of perfectly crisp in about 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.
• Step 2 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, for 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 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.

HERE ARE TWO GREAT ERIC KIM RECIPES ON CHEWING THE FAT. JUST CLICK ON THE LINK OR THE PHOTO AND GO STRAIGHT TO THEIR PAGES.

Three Quick Kimchi Vegetables and a Classic Wedge Salad transformed by one of them.

Bacon and Onion Pasta: A Bacon Lover’s Dream from Eric Kim