These wings are packing a bright, citrusy, peppery punch that perfectly complements the fatty meat. The best part of this recipe is that these wings are as crispy as deep-fried wings without the mess. We like to spritz them with a squeeze of lemon and a pinch of microgreens before every bite. This is the recipe your party guests will be begging you to share!
- 1 pound chicken ‘party wings’
- 2 packets Instant Chicken Bone Broth
- 1 tablespoon baking powder
- 2 teaspoons finely ground black pepper
- ½ teaspoon kosher salt
- 2 teaspoons lemon zest
- ½ cup micro arugula
Preheat oven to 425º. Remove wings from their packaging and place on a paper-towel lined plate or baking tray in a single layer. Cover the wings with paper towels, press firmly to absorb moisture, and let stand for 15 minutes.
In a large mixing bowl, whisk together instant bone broth, baking powder, and pepper.
When the oven is preheated, prepare a 13-inch by 18-inch rimmed baking tray with an inset wire rack. Spray the wire rack with non-stick cooking spray or rub with vegetable shortening to prevent the wings from sticking.
Working one wing at a time, gently press each side of the wing into seasoning mixture and place on the baking tray, spacing them at least 1½ inches apart. If there are any uncoated spots on the wings once they’re on the tray, spoon the seasoning mixture gently over the wing to coat. Discard remaining seasoning.
Bake for 1 hour, rotating 2–3 times as needed. When the wings are done, remove from oven and immediately transfer them to a plate to cool (this will prevent sticking). Season wings with salt.
Plate the wings on a large platter. Zest a lemon over the wings. Slice the lemon into wedges and add to the platter for spritzing. Add the micro arugula to the platter in a small bunch. Garnish the plate with more freshly ground pepper and serve.