PENSIONERS' DELIGHT: LEMON-PEPPER CHICKEN WINGS, easy

Crispy, juicy Chicken Wings that even oldies can get their teeth into...

Marinaded for succulence for the very old & very young

This blog loves chicken wings.

Not just because they are a very, very tasty budget dish.  

But also because wings are the best combination of crispy skin and tender flesh.  

There is nothing like picking hot meat off bones, licking sauce off fingers and generally wallowing in the delights of meaty, sauce-y finger food.

Chicken wings are also incredibly versatile.  

67goingon50 has posted several recipes for wings -- standard football fare  smothered in a hot-ish sauce, intensely savoury Oriental wings juicy with the exotic braising sauce they have absorbed, and a casserole of wings in Spanish-style orange and sherry sauce.  All are terrifically appealing and were loved by testers.  (See Chicken in Recipes 1 on the Nav Bar above)

But while families - and particularly kids - love wings, older people steer clear of them.  A pensioner friend said they were 'too bony' or 'tough' but he did enjoy the casseroled wings.  

Nonetheless, 67 has been working on a baked version of chicken wings for pensioners (that will also please parents and kids): crispy, juicy Lemon Pepper meat treats. 

In this easy recipe, 67's tenderises the meat by soaking it overnight in buttermilk or yoghurt.  The wings are then dipped in flour and popped in the oven.

Easy-peasy for such a treat.  

Chicken Wings are always a bargain, usually coming in at under £2 for at least a dozen pieces.*

Cost: £2.75'ish depending on marinade

Feeds: a crowd but recipe halves nicely for 2-3 people (in which case freeze half the raw wings for another time)

Ingredients:

I large package chicken wings - usually 12

salt & pepper
at least 150gm plain yoghurt
juice half a lemon

Lemon Pepper spice mix 

freshly grated zest of 2-3 lemons (see tips below)
2 tbsp coarsely ground pepper
1 tbsp salt
1 cup flour

1 whole lemon for juice

lemon wedges for garnish

Method

1. If you like, separate wings into drumettes and wingettes; otherwise, leave whole; season with salt and pepper on both sides; pour into a freezer bag with the yoghurt & lemon juice; refrigerate overnight
2. When ready to cook, turn oven to 200c/400f or prepare air fryer (see below) 
3. take wings out of the fridge
4. Mix flour, lemon zest and pepper
5. Line a large baking tray with foil; add a large baking rack
6. Dip drained wings into the flour, one by one; place on the rack in the tray, leaving a little space between
7. If the wings at the bottom of the bag are a bit dry, add a little milk to help flour adhere to the wings 
8. Spray tops generously with a light coating of  oil
9. OVEN: Bake 20-25 mins if wings have been separated; 30-35 mins if wings are whole
10. AIR FRYER: Bake on Air Fry 200c/400F 15-20 mins, turning once
11. Check halfway through; change position of some wings in the tray to prevent over-browning
12. Once done, rest in pan; while still hot (this next step is important) squeeze lemon juice over each piece of wing and sprinkle a little fresh pepper over
13. Best eaten warm but great at room temperature 

*currently £1.75 for  12+wings at M&S

Comments:

'The wings are absolutely delicious; I really really loved them. And they were very satisfying; just 4 wings made up most of my supper!' Community organiser/ political activist 

'A very easy recipe with terrific results; the flesh was very tender.  The final spritz of lemon juice added lovely sparkle and the pepper was perfectly judged - not too hot but with a nice punch.' Retired writer

'Very tasty; the lemon juice made them super nice; extra special; I enjoyed them very much.' 67goingon50 handyman

Tips:

• If you have a very good food processor, you can peel two lemons with a potato peeler and process them with black peppercorns for your own ready-made lemon-pepper seasoning
• there are sometimes jars of lemon-pepper seasoning available but the Blogger has no idea what it is like.  Maybe worth a try on a lazy lazy day??

Please leave a comment/question in the box below

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This recipe has been adapted  by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.