Sicilian Lemon & Black Pepper Wings

This chicken wing recipe is a play on the familiar Lemon Pepper Wings. The addition of Sicilian Lemon Balsamic Vinegar adds not only a fresh taste from the lemon, but the balsamic vinegar provides the perfect balance of acidity and crisp lemon flavor as well.

For the wings:

1 T. baking powder

1 - 1 1/2 T. lemon pepper seasoning

2 lbs. chicken wings, separated, wing tips removed.

Preheat oven to 250 degrees F. Spray a large baking sheet with non-stick spray.

Combine dry ingredients listed above in a large bowl. Toss chicken wings in seasonings until fully coated and place on baking sheet. 

Place in oven and cook for 30 - 40 minutes. Increase heat to 400 degrees F. and cook for an additional 30 minutes or so. You can turn the wings over midway through the cooking time if you'd like.

While wings are in the final bake, make the sauce.

4 T. unsalted butter
1 - 2 t. lemon pepper

3 - 4 T. Sicilian Lemon Balsamic Vinegar

Melt butter in a medium saucepan, over medium heat. Add the lemon pepper and vinegar and whisk to combine. Simmer for 5 minutes. Remove from heat.

Place cooked wings in a large bowl. Slowly pour the Lemon Pepper Sauce over the wings and toss to coat. 

Preheat broiler.

Put the wings back onto the baking sheet and into the oven under the broiler for just a few minutes until the sauce begins to glaze. Watch Carefully...you don't want them to burn!