Let’s start by making one thing clear: That stuff you see at the grocery store called “lemon pepper” is an artificial-tasting abomination and we won’t be using it.
If you cook these in a deep, foil roasting pan versus a baking sheet, your oven will stay much cleaner. Enjoy!
Time: 60 minutes (plus marinating time)
Serves: 6 as a starter
300g lemon juice
3 cloves garlic – finely chopped or grated
7g kosher salt
2g fresh ground black pepper
1g dried oregano
1.5kg split chicken wings
In a small bowl, whisk together all ingredients except chicken wings.
Place wings in a zipper seal bag, pour in marinade mixture and seal, removing as much air from bag as possible. Refrigerate at least one hour or up to overnight.
Preheat oven at 260C (500F).
Place wings thick-skin-side-up on a baking sheet or foil pan, discarding marinade. Bake for one hour or until skin is crispy.