The Only Link I Care About This Week
If you ever see these, buy them. Bless you, Lauren, for the tip.
(a genius stocking stuffer, a hostess gift, a gently sweet addition to a charcuterie board)
The Only Recipe I Care About This Week
For nights when you’re just feeling just like… a little bit groovy and you want a lil extra snacky-snack.
*For my plant based pals* One time, I used this same recipe with cauliflower florets and it was great. If I made it that way again, I would recommend only seasoning a full head of cauli with about half of the lemon pepper seasoning. Without the fat of the chicken to break up the acid of the lemon, it was pretty tangy, but still delish.
Lemon-Pepper Chicken Wings
By: Eric Kim
Recipe via NYT Cooking
INGREDIENTS
For the Chicken
2 pounds chicken wings, whole or separated into wingettes and drumettes (team flats over here)
¼ cup olive oil
1 teaspoon kosher salt
For the Lemon Pepper
2 lemons
2 teaspoons coarsely ground black pepper
1 ½ teaspoons kosher salt
1 packed teaspoon dark brown sugar
½ teaspoon garlic powder
¼ teaspoon citric acid (I just used lemon juice)
INSTRUCTIONS
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 once halfway through, 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. 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, 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 together 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.
Editor’s Note: Best served with a stiff Friday martini with a good friend.
Plus a little more…
Nothing extra from me this week! Working on a longer piece that didn’t feel quite ready yet.
Something about the magic of the walk from your car to your front door late at night… I don’t quite know yet where I’m going with that… but there’s something to it.
Have a great weekend :)