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Crispy Lemon Pepper Wings with Buttermilk Ranch Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 73 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Crispy and zesty Lemon Pepper Wings baked to perfection with a flavorful lemon pepper butter sauce and served with a refreshing buttermilk ranch dip. These wings are crunchy on the outside, tender inside, and bursting with bright citrus and black pepper flavors, making them perfect for any occasion.

Ingredients

Wings & Coating

  • Cooking spray or oil (for brushing the pan)
  • 6 tablespoons panko breadcrumbs
  • 1 1/2 pounds party wings
  • 1 tablespoon baking powder
  • 6 tablespoons lemon zest (from about 6 lemons)
  • 4 teaspoons freshly cracked black pepper
  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon salt
  • 6 tablespoons unsalted butter (cubed)
  • 1/4 cup lemon pepper seasoning
  • 3 tablespoons lemon juice

Garnish

  • Chopped chives
  • Chopped parsley
  • Lemon zest (optional)

Buttermilk Ranch Dip

  • 1/2 cup buttermilk (shaken)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or crème fraîche
  • 2 teaspoons lemon juice
  • 1/2 teaspoon onion powder
  • Pinch kosher salt
  • Pinch freshly cracked black pepper
  • 2 teaspoons finely minced chives
  • 2 teaspoons finely minced Italian parsley
  • 2 teaspoons finely minced dill

Instructions

  1. Preheat and Prepare: Preheat your oven to 425℉. Line two baking sheets with parchment paper or foil and place oven-safe baking racks on top. Brush or spray the racks lightly with oil to prevent sticking.
  2. Pulse Panko Breadcrumbs: In a food processor, pulse the panko breadcrumbs for about 10 seconds until they resemble grated parmesan cheese. Set aside. Alternatively, crush the panko in a ziplock bag using a rolling pin.
  3. Mix Lemon Pepper Seasoning: Combine lemon zest, freshly cracked black pepper, garlic powder, and salt in a small bowl. Rub the lemon zest into the spices with your fingers to release the oils for robust flavor.
  4. Divide Seasoning: Scoop half of the lemon pepper seasoning into a small pot for flavoring the butter sauce later. To the remaining seasoning, add baking powder and ground panko, then mix thoroughly to combine.
  5. Dry the Wings: Use paper towels to pat the wings completely dry. Removing excess moisture is key to achieving crispy skin.
  6. Coat the Wings: Sprinkle the baking powder-panko mixture over the wings and use your hands to evenly pat the coating onto each wing to ensure a crunchy texture.
  7. Bake the Wings: Arrange the coated wings on the prepared racks, ensuring they are spaced apart and not overcrowded. Bake for 20 minutes, flip the wings, then continue baking for another 25 minutes until golden brown, crispy, and tender.
  8. Prepare Buttermilk Ranch: In a bowl or jar, combine buttermilk, mayonnaise, sour cream or crème fraîche, lemon juice, onion powder, kosher salt, black pepper, chives, parsley, and dill. Mix well and refrigerate until ready to serve.
  9. Make Lemon Pepper Butter Sauce: Place the reserved lemon pepper seasoning and cubed butter in a small saucepan over low heat. Melt and whisk together for about 2 minutes until fragrant. Remove from heat and stir in lemon juice.
  10. Strain Butter Sauce (Optional): Use a fine strainer to remove zest chunks from the butter sauce if desired for a smoother sauce. This step can be skipped to keep extra texture and flavor.
  11. Toss Wings with Sauce and Garnish: Once wings are cooked, toss them with the warm lemon pepper butter sauce. Garnish with chopped chives, parsley, and optional lemon zest. Serve immediately with the chilled buttermilk ranch dip.
  12. Air Fryer Alternative Method: Preheat air fryer to 400℉. Place wings in a single layer in the basket (cook in batches if necessary). Air fry wings for 20 minutes until golden and cooked through. Keep finished wings warm in a 200℉ oven while cooking remaining batches. Toss wings with lemon pepper butter sauce and serve with ranch.

Notes

  • Patting the wings dry before coating is crucial for crispy skin.
  • The baking powder helps create a crispier coating without frying.
  • Do not spray oil on wings before baking to avoid sogginess.
  • Adjust black pepper quantity in the lemon pepper seasoning to suit your taste preference.
  • Butter sauce can be strained or left with zest pieces based on texture preference.
  • The buttermilk ranch dip can be made ahead and stored in the refrigerator for up to 2 days.
  • For best results, cook wings on racks to allow hot air to circulate and avoid steaming.
  • The air fryer method is a quick alternative but yields slightly different texture compared to oven baking.

Find it online: https://ivysrecipes.com/crispy-lemon-pepper-wings-with-buttermilk-ranch-dip-recipe/