You can adjust the preparation method to your liking, depending on what you are looking for. For crispier skin, you may sear a little longer, until the skin is dark brown and bake at 425F. Longer searing will help the wings render more fat from the skin, allowing it crisp up better during baking. I use this method to make the Crispy Oven Roasted Chicken Breast
with amazing results. For more tender and less crispy wings pan sear until the skin is golden brown and bake at 400F.
When making lemon pepper seasoning I use the following simple method that works really well:
- 1 heaping teaspoon of salt (sea, Himalayan or kosher) per pound of wings. This will ensure against over or under-salting.
- For every teaspoon of salt use 1 tablespoons of fresh lemon zest
- For every teaspoon of salt use 2 teaspoons of freshly ground black pepper (or black/red/white pepper medley)