KOSHER SALT AND PEPPER RECIPES

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LEMON-PEPPER CHICKEN WINGS RECIPE - NYT COOKING



Lemon-Pepper Chicken Wings Recipe - NYT Cooking image

Lemon pepper usually refers to a store-bought spice blend of dehydrated lemon zest, black pepper and other seasonings, but the beloved pantry staple is simple enough to recreate at home: Rub oven-dried lemon zest into fresh, coarsely ground black pepper to release the oils of each. Magic ensues as the lemon gains the fruity muskiness of the pepper, and the pepper is slicked with the fragrant balm of the lemon. The citric acid is optional, but provides lemon pepper’s characteristic tartness. Sprinkled over roasted chicken wings, this golden dust gives off high-voltage flavors. To make this with store-bought lemon pepper, skip Steps 3 and 4 and simply toss the roasted wings with a dusting of the seasoning to taste.

Provided by Eric Kim

Total Time 50 minutes

Yield 4 appetizer servings

Number Of Ingredients 9

2 pounds chicken wings, whole or separated into wingettes and drumettes
1/4 cup olive oil
1 teaspoon kosher salt (Diamond Crystal)
2 lemons
2 teaspoons coarsely ground black pepper
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 packed teaspoon dark brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon citric acid (optional; see Tip)

Steps:

  • Make the chicken wings: Heat oven to 400 degrees and line a sheet pan with parchment paper. On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
  • Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes. 
  • Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan (a considerably smaller one works). Cut the lemons into wedges and set aside for serving. Add pepper to the zest, mix to combine and spread in an even layer. When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven. Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes. Be careful not to burn or brown the zest; it may darken in shade slightly but should still be a vibrant yellow.
  • In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined. Be sure to break up any clumps of sugar. Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated. Taste for seasoning, adding more lemon pepper as desired. (You can store the rest of the spice blend in an airtight container in a cool, dry place for up to 1 month.)
  • Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.

LEMON-PEPPER CHICKEN WINGS RECIPE - NYT COOKING



Lemon-Pepper Chicken Wings Recipe - NYT Cooking image

Lemon pepper usually refers to a store-bought spice blend of dehydrated lemon zest, black pepper and other seasonings, but the beloved pantry staple is simple enough to recreate at home: Rub oven-dried lemon zest into fresh, coarsely ground black pepper to release the oils of each. Magic ensues as the lemon gains the fruity muskiness of the pepper, and the pepper is slicked with the fragrant balm of the lemon. The citric acid is optional, but provides lemon pepper’s characteristic tartness. Sprinkled over roasted chicken wings, this golden dust gives off high-voltage flavors. To make this with store-bought lemon pepper, skip Steps 3 and 4 and simply toss the roasted wings with a dusting of the seasoning to taste.

Provided by Eric Kim

Total Time 50 minutes

Yield 4 appetizer servings

Number Of Ingredients 9

2 pounds chicken wings, whole or separated into wingettes and drumettes
1/4 cup olive oil
1 teaspoon kosher salt (Diamond Crystal)
2 lemons
2 teaspoons coarsely ground black pepper
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 packed teaspoon dark brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon citric acid (optional; see Tip)

Steps:

  • Make the chicken wings: Heat oven to 400 degrees and line a sheet pan with parchment paper. On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
  • Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes. 
  • Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan (a considerably smaller one works). Cut the lemons into wedges and set aside for serving. Add pepper to the zest, mix to combine and spread in an even layer. When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven. Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes. Be careful not to burn or brown the zest; it may darken in shade slightly but should still be a vibrant yellow.
  • In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined. Be sure to break up any clumps of sugar. Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated. Taste for seasoning, adding more lemon pepper as desired. (You can store the rest of the spice blend in an airtight container in a cool, dry place for up to 1 month.)
  • Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.

More about "kosher salt and pepper recipes"

LEMON-PEPPER CHICKEN WINGS RECIPE - NYT COOKING
Lemon pepper usually refers to a store-bought spice blend of dehydrated lemon zest, black pepper and other seasonings, but the beloved pantry staple is simple enough to recreate at home: Rub oven-dried lemon zest into fresh, coarsely ground black pepper to release the oils of each. Magic ensues as the lemon gains the fruity muskiness of the pepper, and the pepper is slicked with the fragrant balm of the lemon. The citric acid is optional, but provides lemon pepper’s characteristic tartness. Sprinkled over roasted chicken wings, this golden dust gives off high-voltage flavors. To make this with store-bought lemon pepper, skip Steps 3 and 4 and simply toss the roasted wings with a dusting of the seasoning to taste.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
  • Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.
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DIAMOND CRYSTAL KOSHER SALT - AMAZON.COM
Diamond Crystal® kosher salt was developed over 130 years ago using a proprietary evaporation process that creates unique hollow, multifaceted salt crystals; fragile enough to crush between your fingers. ... Using Diamond Crystal kosher salt makes the listed seasoning amounts in the cookbook’s recipes …
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SALT KOSHER FLAKE | PENZEYS
If you only buy one salt this year make it this one. Kosher Flake salt has a long history and a great taste. The special shape of the flakes gives this salt the maximum of salt flavor with the minimum of salt used. Quantity limit of 1 on 3lb Kosher Flake Salt.
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Feb 05, 2018 · Add Aleppo-style pepper to oil for a stand-out roast chicken marinade, rub it on roasted vegetables, add it to salad dressing, or even use it to rim a cocktail glass. Really, add this …
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Jun 21, 2016 · 1. Classic Basil Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt.With the machine running, gradually add 1/2 cup olive oil. Stir in …
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10 BEST PEPPER STEAK WITH ONIONS AND PEPPERS RECIPES
Apr 25, 2022 · corn starch, kosher salt, oil, sesame oil, mirin, black pepper and 11 more Crockpot Pepper Steak Beckies Kitchen oyster flavored sauce, black pepper, beef steak, beef broth, green …
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See details


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From thespruceeats.com
See details


4 EASY KOSHER-FOR-PASSOVER DESSERT RECIPES | JUDAICA WEB…
Apr 17, 2022 · Toss the shredded coconut with the sugar and a sprinkle of kosher salt. Spread the coconut out in a thin layer on a parchment paper lined baking sheet, and place in the oven. …
From blog.judaicawebstore.com
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Sprinkle evenly with 1 teaspoon salt; let rest 5 minutes. Step 3 Meanwhile, toss together tomatoes, shallot, olive oil, oregano, and remaining 1/2 teaspoon salt in a medium bowl.
From foodandwine.com
See details


WHAT IS ALEPPO-STYLE PEPPER AND HOW SPICY IS IT, REALLY?
Feb 05, 2018 · Add Aleppo-style pepper to oil for a stand-out roast chicken marinade, rub it on roasted vegetables, add it to salad dressing, or even use it to rim a cocktail glass. Really, add this …
From bonappetit.com
See details


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Apr 26, 2022 · kosher salt, fresh thyme, shredded cheddar, pepper, potatoes and 8 more Cheesy Scalloped Potatoes A Wicked Whisk Parmesan cheese, butter, garlic powder, heavy cream, onion, …
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50 PESTO RECIPES | FOOD NETWORK
Jun 21, 2016 · 1. Classic Basil Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt.With the machine running, gradually add 1/2 cup olive oil. Stir in …
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Jun 21, 2016 · 1. Classic Basil Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt.With the machine running, gradually add 1/2 cup olive oil. Stir in …
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