Lemon Pepper Wings

Smart Cookie Score ●●○○○

ⓘ feeds 1-2 human beings

Crispy, juicy chicken wings coated in a tangy lemon pepper sauce, blending fresh lemon zest, black pepper, and a touch of butter for a zesty kick. Perfect as a snack or appetizer!

Ingredients

For the wings:

• 10–12 chicken wings (drumettes or flats, your choice)

• 1 tbsp olive oil

• Salt and pepper (to taste)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika (optional for extra flavor)

For the lemon pepper sauce:

• 1/4 cup unsalted butter

• 1–2 tbsp fresh lemon juice (depending on how tangy you like it)

• 1–2 tbsp lemon zest (freshly grated)

• 1–2 tsp cracked black pepper (adjust to taste)

• 1 tsp honey or sugar (optional, to balance out the tartness)

Tips:

• If you like extra crispy wings, bake them on a rack to ensure even air circulation.

• You can adjust the amount of lemon juice and pepper to fit your taste preferences.

• Serve with ranch or blue cheese dressing if desired!

Instructions:

1. Prep the Chicken Wings:

• Pat the chicken wings dry with paper towels. Drying the wings is key to getting crispy skin.

• Toss the wings with olive oil, salt, pepper, garlic powder, onion powder, and paprika (if using). Make sure the wings are well-coated.

2. Bake or Fry the Wings:

Baking Method:

• Preheat the oven to 425°F (220°C).

• Arrange the wings on a baking rack over a baking sheet. This allows air circulation to help crisp up the skin.

• Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy.

Frying Method:

• Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).

• Fry the wings in batches for about 8–10 minutes until golden and crispy. Drain on paper towels.

3. Make the Lemon Pepper Sauce:

• In a small saucepan, melt the butter over medium heat.

• Add the lemon juice, lemon zest, cracked black pepper, and honey/sugar (if using). Stir until combined and warmed through.

4. Toss the Wings:

• Once the wings are cooked, transfer them to a large bowl.

• Pour the lemon pepper sauce over the wings and toss them well to coat every wing evenly.

5. Serve:

• Serve your wings immediately, garnished with extra lemon zest or fresh herbs if desired.

Maple Bacon Wings

Smart Cookie Score ●●●○○

ⓘ feeds 4-6 human beings

Combine crispy chicken with a rich, sticky glaze made from real maple syrup and brown sugar, finished with smoky, crumbled bacon for a sweet-and-savory flavor explosion in every bite.

Ingredients

For the Wings:

• 2 lbs chicken wings

• 1 tbsp oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp smoked paprika

For the Maple Bacon Glaze:

• ½ cup pure maple syrup

• 1 tbsp brown sugar

• 1½ tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1 tsp soy sauce (optional)

• Pinch cayenne or chili flakes (optional, for heat)

• 4–6 slices thick-cut bacon, cooked crispy and finely chopped

Tips:

• For smoky depth, add a dash of liquid smoke or use smoked bacon.

• Add a squeeze of lemon juice to brighten the glaze.

• Want extra crunch? Top with candied pecans or toasted breadcrumbs.

Instructions

1. Cook the Bacon:

• Bake or pan-fry bacon until very crispy.

• Drain on paper towels, then finely chop. Set aside.

2. Preheat Oven/Air Fryer:

• Oven: 400°F (200°C)

• Air Fryer: 380°F (195°C)

3. Prep the Wings:

• Pat wings dry.

• Toss with oil, salt, pepper, garlic powder, and paprika.

4. Cook the Wings:

• Oven: Bake on a wire rack for 40–45 minutes, flipping once.

• Air Fryer: Cook for 22–25 minutes, flipping halfway, until golden and crispy.

5. Make the Maple Glaze:

• In a small saucepan over medium-low heat, combine maple syrup, brown sugar, mustard, vinegar, and soy sauce.

• Simmer for 3–5 minutes until slightly thickened. Stir in a pinch of cayenne if using.

6. Toss & Finish:

• Toss cooked wings in warm maple glaze.

• Sprinkle or toss with chopped crispy bacon just before serving.

Truffle Parmesan Wings

Smart Cookie Score ●●○○○

ⓘ feeds 4-6 human beings

Crispy golden wings tossed in luxurious white truffle oil, melted butter, and freshly grated Parmesan, finished with herbs for an upscale, umami-packed flavor that's both rich and addictive.

Flavor Profile

Earthy truffle meets nutty Parmesan in this rich, umami-loaded wing. Crispy, garlicky, and luxuriously savory — it’s wings dressed up in their finest.

For the Wings:

• 2 lbs chicken wings (drums & flats)

• 1 tbsp oil (vegetable or olive oil)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

For the Truffle Parmesan Toss:

• 2 tbsp unsalted butter, melted

• 1–1½ tsp white truffle oil (use more or less to taste — it’s strong!)

• ⅓ cup freshly grated Parmesan cheese

• 1 tbsp chopped fresh parsley (or 1 tsp dried)

• Optional: pinch of red pepper flakes for heat

• Optional: a squeeze of lemon juice for brightness

Tips:

• Don't overdo the truffle oil — it's potent; start light and add more to taste.

• Try black truffle oil for a more earthy flavor.

• Add a dash of white wine vinegar or lemon zest for extra depth.

Instructions

1. Prep the Wings:

• Pat wings dry with paper towels.

• Toss in a bowl with oil, salt, pepper, and garlic powder.

2. Cook the Wings:

• Oven: Bake at 400°F (200°C) on a rack for 40–45 minutes, flipping halfway, until crispy.

• Air Fryer: 380°F (195°C) for 22–25 minutes, shaking halfway.

• Deep Fry: 375°F (190°C) for 10–12 minutes, then drain well.

3. Make the Truffle Butter Toss:

• In a large bowl, combine melted butter and truffle oil.

• Once wings are done, toss them immediately in this mixture.

4. Finish with Parmesan:

• Add Parmesan, parsley, and optional chili flakes or lemon juice.

• Toss again gently to coat evenly.

5. Serve Immediately:

• Garnish with extra cheese or herbs if desired.

• Serve with ranch or garlic aioli on the side (optional).

Peach BBQ Wings

Smart Cookie Score ●●○○○

ⓘ feeds 4-6 human beings

Sweet, smoky, and sticky — these Peach BBQ Wings blend juicy summer peach flavor with tangy BBQ heat for the ultimate glazed wing experience. Perfectly roasted and tossed in a rich, homemade sauce that hits every note.

Flavor Profile

Sweet, sticky, and smoky with a subtle tang. Think Southern BBQ vibes kissed with ripe summer peach.

Ingredients

For the Wings:

• 2 lbs chicken wings (flats & drums)

• 1 tbsp olive oil

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• ½ tsp garlic powder

For the Peach BBQ Sauce:

• 1 cup peach preserves or peach jam

• ½ cup ketchup

• 2 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• ½ tsp crushed red pepper flakes (optional for heat)

• 1 clove garlic, minced

• Juice of ½ lemon (optional, for brightness)

Optional Garnish

• Fresh chopped parsley or green onions

• Extra peach slices or grilled peach wedges

• A drizzle of hot honey for that sweet heat

Instructions

1. Prep the Wings

• Pat wings dry with paper towels.

• Toss in olive oil, salt, pepper, smoked paprika, and garlic powder.

• Let marinate for at least 20 minutes (optional, but recommended).

2. Bake or Air Fry

• Oven: Preheat to 400°F (200°C). Place wings on a wire rack over a baking sheet. Bake 40–45 minutes, flipping halfway.

• Air Fryer: 380°F for 25–28 minutes, shaking every 10 minutes.

3. Make the Peach BBQ Sauce

While wings cook:

• In a saucepan over medium heat, add peach preserves, ketchup, vinegar, Worcestershire, mustard, brown sugar, paprika, red pepper, and garlic.

• Stir and simmer for 10–12 minutes until thickened and glossy.

• Add lemon juice to brighten, if desired. Set aside.

4. Toss & Finish

• When wings are done, toss them in the warm peach BBQ sauce until fully coated.

• For extra sticky glaze: Place coated wings under broiler for 2–3 minutes, watching carefully.