Lemon Pepper Chicken Wings

Ain't no thing, but a chicken wing, and these chicken wings are delish!

Need

2 1/2 lbs chicken wings (drums and flats)
1 head of fresh minced garlic
Juice of 1 lemon
Zest of 1 lemon
1 tbspn olive oil
1 tbspn of melted ghee or butter
2 tspn of fresh ground pepper
dash of salt
1 tspn of dried parsley
Preheat oven 425

Prepare

I started by rendering off some of the fat on the chicken wings. I wanted to make sure they were crispy. That is really hard to do when baking and without drying the wings out. I borrowed Alton Brown's method of steaming the wings first. (click on picture to the right) I didn't have a steamer, so I just created one with a colander and stock pot. I boiled the water and set the colander with wings inside on top. I wrapped the entire creation in foil and let it get for 13 minutes. It got the job done!

1. Once the wings are steamed, dry them off.
2. Line a cookie sheet with parchment paper.
3. Place a cooling rack on top of the cookie sheet and put the dried wings on top.
4. Refrigerate for one hour.
5. Place the cooling rack with cookie sheet in the oven for 20 minutes.
6. Turn the wings over and cook for another 20 minutes.

While the wings are cooking, make the sauce. Because ghee conceals quickly, I would make the sauce when the wings have about 5 minutes left. Combine all the lemon juice, melted ghee, pepper, lemon zest, salt, olive oil, and garlic in a large bowl and whisk. Toss the hot wings in the bowl until all the wings are coated. Plate the wings on a large platter and sprinkle with fresh ground pepper, lemon zest, and parsley. Feel free to add extra pepper and zest according to your taste.

Ben said, "make again," as he licked his fingers clean!

They are healthy and delicious!