I'm not always a fan of tangy entrees, but for me lemon pepper chicken is definitely an exception. Though there's not much distinction between this recipe and others like it, the difference here is the chicken itself--hormone/antibiotic-free, free range chicken. Chickens that are not exposed to antibiotics and artificial hormones are considered not only healthier, but more flavorful as well.
With that in mind, go ahead and stir up a batch of Tangy Lemon Pepper Chicken Wings with vinaigrette dressing for your next sports party and your friends are sure to exclaim--wait for it--"YUM!"
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Tangy Lemon Pepper Chicken Wings
Ingredients:
Makes 3 servings
1 pound
hormone/antibiotic-free, free range cut chicken wings (about 8 wing pieces)
Juice from 1 lemon
½ teaspoon sea salt
½ teaspoon pepper
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* * * * * * * *
Coating
1 teaspoon sea salt
Surface zest from 1
lemon
1 tablespoon onion
powder
1 tablespoon garlic
powder
1 tablespoons black
pepper
¼ cup olive oil (not
extra virgin)
1 tablespoon parsley
flakes (add later)
[ 1/8 cup brown rice flour is OPTIONAL—adds a little bit of a gritty
textured breading) ]
Directions:
Squeeze lemon juice on
both sides of chicken. Sprinkle and evenly
distribute ½ teaspoon of sea salt and pepper on chicken pieces. Set aside. Put coating
ingredients (except parsley flakes) into a bag .
Shake the bag to mix ingredients well.
Preheat oven to 350 degrees. Also, pour oil into a stove top frying pan. While oil is heating to
medium high heat, put the chicken in the bag of coating and shake, ensuring that each piece is well covered. In the frying pan, brown chicken on both sides, cooking for about a total of 10 minutes.
Place hot browned chicken
in a baking dish and bake uncovered for 35 minutes or until cooked all the way through. Sprinkle on
parsley flakes and let the chicken sit for 10 minutes.
Serve with Branford's Original Spicy Vinaigrette salad dressing as a dip.
Note: For a less tangy flavor, reduce lemon juice and zest to half
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