Recipe: Baked 3-Ingredient Lemon Pepper Wings

New working blog name: Food My Mom Makes and So I Make It Too.

Ugh it's too long for a Twitter handle. Back to Gluten Free Blondie. 

As you can guess, this is another one of my mom's WORLD FAMOUS recipes. (I say 'world' because I'm positive if the whole entire world knew about these wings they'd be making them too.)

Just like the rosemary marcona almonds, these are another appetizer where if you serve them, people will be all 'Wtf is on these give me the recipe immediately'. And you will give them the recipe, which is a total of three ingredients, and they will be like 'No dude, I'm serious. Give me it.'

But that's really it. Chicken, lemon pepper, and a can of canola oil to make it stick. Something incredibly magical happens when you crust some little wings and drumsticks with lemon pepper seasoning. The chicken meat stays so moist (like fall off their teeny tiny bones moist), and the skin. Oh dear god the skin. It's crispy and crackly and spicy and lemony and everything chicken wing skin should be. 

You can make these for the Super Bowl in a few weekends, and they'll be the first thing to go. Or you can make them for dinner tomorrow night and eat them all yourself. (I plan on doing both!)

PS. This post was almost, almost just a link to the chicken wang song. Bless the soul who created a video that is a seamless 10 hours of pure joy.

Recipe: Baked 3-Ingredient Lemon Pepper Wings

Note
-If your chicken isn't separated into wings and drumsticks already, you can separate them yourself! The image above shows where to cut the chicken. Use a large, sharp knife and push it down right in between the joints. (Ew, I know. Worth it, though.)

Ingredients
Chicken wings (combo of wings and drumsticks)
Cooking spray
Lemon pepper 
Fresh parsley, cilantro or basil, chopped (optional)

Instructions
Preheat oven to 425 degrees. 

Line a baking sheet with foil.  Coat lightly with cooking spray. Arrange the chicken on the baking sheet, skin side up. Coat all of the chicken pieces with cooking spray, then sprinkle liberally with the lemon pepper. (You can't really use too much, so don't be shy.)

Use tongs to flip each piece of chicken. Coat this side with cooking spray, then sprinkle liberally with lemon pepper.

Place the baking sheet in the oven, and cook for 20 minutes. Use tongs to flip each piece of chicken so they are now skin side up. If you notice that some of the lemon pepper stuck to the foil, sprinkle on some more. Cook for an additional 25 minutes, until the skin is really crisp and nicely browned. 

Serve hot, warm or room temp, and garnish with a sprinkling of fresh parsley (optional).