Generously coated in dry spices rather than dripping with sauce, lemon pepper chicken wings pack a gentle black pepper punch with a subtle citrusy sweetness. We’ve transformed the beloved bar food into a satisfying salad that comes together in just 20 minutes. Skinless, boneless chicken thighs coated in your favorite lemon pepper spice blend take the place of wings and cook in a flash under the broiler. During the brief down time, prep Little Gem lettuce (or romaine in a pinch), celery (a nonnegotiable wing pairing), and a creamy dressing for drizzling and spreading on the bottom of the platter. It delivers all the joy of wing night with none of the deep-frying.
Every lemon pepper blend is a little bit different. Some strictly include the marquee flavors, while others are bulked up with garlic powder, onion powder, and/or dried herbs. Any variety will work in this recipe, just be sure to give your mix a taste first; salt levels will vary, so you’ll need to adjust the salt accordingly when seasoning your chicken.
Source link
