THE CRISPY LEMON PEPPER CHICKEN WINGS I’LL MAKE ALL SUMMER LONG
There are Chicken Wings, and then there are chicken wings you find yourself thinking about long after the platter has been demolished. Eric Kim’s Lemon Pepper Chicken Wings fall squarely in the second sategory. The are baked until crisp, tossed only after cooking with a homemade lemon-pepper mixture, and finished with just enough brown sugar and fresh lemon to make them bright, savory, slightly sweet and completely irresistible.
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.)
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. ERIC KIM'S LEMON PEPPER CHICKEN WINGS
Ingredients
Directions
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.
Made Eric Kim’s lemon pepper. It smelled so good when I was making it. Had a half chicken and cooked it on the grill. Let the skin crisp and then added the lemon pepper. Delicious! Definitely brought a simple chicken to the next level. So easy.
Thanks for taking the time to write Linda! I loved this recipe too. And the brown sugar lifted the flavor for us!. Bon Appetit!