The Kitchn: Game day grub: Winner, winner, chicken wing dinner!
Frying anything to order for a party is not something I particularly enjoy -- in fact, it's a task I actively avoid. Even if I had one of those huge industrial fryers (which is actually one of my dream kitchen components), I still wouldn't want to do it, and I'm a professional cook!
However, wings are one of those classic game day snacks that I really don't want to forego for a Super Bowl party. So, how to reconcile the warring factions of my brain and my stomach? I take a tip from the playbook for the tastiest roasted chicken. I use a dry brine to let the salt work its magic on the skin, and a low-to-high heat oven roast to make those wings sing.
Don't be put off by the hours the chicken spends in the fridge and in the oven. This is all hands-off time for you, so as long as you have a timer on your phone (and I know you do!), then you're in the clear to make these exceedingly crispy-skinned wings and not smell of frying oil all night. Winner, winner, chicken wing dinner.
Lemon Pepper Oven-Baked Wings
Serves 4 to 6
3 tablespoons kosher salt
1 tablespoon plus 1 teaspoon coarsely ground black pepper
1 teaspoon garlic powder
Finely grated zest of 2 large lemons
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