Generously coated in dry spices rather than dripping with sauce, lemon pepper chicken wings pack a gentle black pepper punch with a subtle citrusy sweetness. We’ve transformed the beloved bar food into a satisfying salad that comes together in just 20 minutes. Skinless, boneless chicken thighs coated in your favorite lemon pepper spice blend take the place of wings and cook in a flash under the broiler. During the brief down time, prep Little Gem lettuce (or romaine in a pinch), celery (a nonnegotiable wing pairing), and a creamy dressing for drizzling and spreading on the bottom of the platter. It delivers all the joy of wing night with none of the deep-frying.
Every lemon pepper blend is a little bit different. Some strictly include the marquee flavors, while others are bulked up with garlic powder, onion powder, and/or dried herbs. Any variety will work in this recipe, just be sure to give your mix a taste first; salt levels will vary, so you’ll need to adjust the salt accordingly when seasoning your chicken.
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Tongs
$18 $14 At Amazon
Microplane
$17 At Amazon
Platter
$41 $35 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a broiler. Place 1½ lb. skinless, boneless chicken thighs (about 6 medium), patted dry, on a rimmed baking sheet. Season lightly on both sides with kosher salt (use more or less depending on how salty your lemon pepper is), then sprinkle all over with 1 Tbsp. lemon pepper. Drizzle with extra-virgin olive oil and turn to coat. Arrange chicken in a single layer and broil, turning halfway through, until golden brown and cooked through, 12–14 minutes. Transfer to a cutting board. Let sit 5 minutes. Cut each thigh in half crosswise.
Step 2
Meanwhile, mix together 1 large garlic clove, finely grated, ½ cup sour cream, ¼ cup mayonnaise, 2½ Tbsp. fresh lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl; set dressing aside.
Step 3
Toss 2 heads of Little Gem or romaine lettuce, leaves separated, 4 celery stalks, thinly sliced, and ½ small red onion, thinly sliced, in a large bowl to combine. Drizzle with oil and remaining 1½ Tbsp. fresh lemon juice. Season generously with salt and freshly ground black pepper and toss to coat.
Step 4
Spoon some of the reserved dressing onto a platter and smooth into an even layer. Top with salad, then chicken thighs. Drizzle remaining dressing over and sprinkle with a little more lemon pepper.
Recipe notes
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