Adjust your oven rack to the middle position. Set your oven to BROIL at 425F. If your oven does not allow you to specify a temperature for broiling, bake at 425F instead (the results will be different but still good). Make sure the oven door is closed while the broiler is preheating.
If needed, cut the wings to separate the tip, flat, and drumette sections. Discard the tips or freeze them for the next time you make chicken stock. My supermarket does not sell chicken wings that are already cut up for me. Therefore, I have to buy 3 pounds of chicken wings to end up with 2 1/2 pounds of useable wings since I use the tips for chicken stock later.
While the broiler is heating, add the chicken, salt, lemon pepper, olive oil, and flour to a medium bowl, tossing very thoroughly after the addition of each ingredient. Insert a rack into a foil-lined sheet pan. Place the wings on the rack in one layer, leaving at little room between the pieces.
Also, while the broiler is heating, prepare the lemon glaze. Mince the garlic with a good pinch of kosher salt. Use the blade of the knife to really smash and pulverize the garlic, getting it to an almost paste-like consistency. Place the garlic, lemon juice, olive oil, honey, and some pepper in a good-sized bowl and whisk to combine. Set aside. Later, you will be tossing the chicken in this bowl, so make sure it is large enough.
Add the chicken to the oven and broil for 20 minutes (with the oven door closed). It’s not going to get very brown, but don’t worry. After 20 minutes, flip the chicken and broil for 20 minutes longer (with the oven door closed). Remove the wings from the oven and move the oven rack to the second-highest position. Turn up the heat to full broil (around 500F on many stoves) and close the oven door while you are getting the wings ready for the next phase.
Whisk the glaze then immediately add the hot wings and toss to coat. Wait about 10 seconds and toss again. Continue doing this for about 2 minutes or until most of the glaze has been absorbed by the wings. Using tongs, transfer the chicken back to the rack in the sheet pan. If there is any liquid or garlic left in the bowl, spoon it on top of the chicken. Place the sheet pan in the oven and broil for about 5 minutes WITH THE OVEN DOOR OPEN. You want to get some color on those wings. Flip the wings over and broil for about 5 minutes longer (with the oven door open). Transfer the wings to a serving dish and top with chopped parsley. Serve piping hot.
For an accompanying story, check out the related blog post.
Amazing flavor! Loved the lemon–not too tart.
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Cooking Ventures on 3.22.2010
Charis — I am so jealous that you get to live in China! Please eat some good food for me and thanks for the lemon pepper recipe!
charis on 3.20.2010
I just made these for dinner tonight. I live in China and there are so many foods that my hubby and I miss from the US. Wings are certainly high on that list. So, I was excited to give this a try.
I told my husband to have low expectations b/c we are used to some pretty great wings in Texas. Well, we were both pleasantly surprised at these. It was a bit of home here in a far away land tonight.
I don’t have an oven like in the states. Mine is very small and hard to control the temp. But, I was able to make this recipe work in my oven!
Lemon Pepper is not available here. But I learned how to make my own tonight (1 part pepper, 2 parts salt, 4 parts lemon zest).
I really had a good time making these and I’m certain I’ll do it again. Thanks so much for sharing this great recipe!
lindindin on 3.16.2010
I looked at this recipe just the other day. mouthwatering! I will have to try it soon
Kristin on 3.11.2010
I just made garlic lemon drumsticks the other night! But I didn’t add any honey to it, so next time I will try it that way! Thanks!
Anne McCoy on 3.10.2010
As always, your recipes are amazing and I can’t wait to try these! Y-U-M!! Thanks for sharing!