ATL- Style Dirty Bird Wings

Yield 4 servings
4 ratings

Atlanta’s favorite flavor for chicken wings is Lemon Pepper.


For the Chicken:

2 pounds chicken wings, separated into drumettes and flats, with tips removed

2 teaspoons baking powder

1 teaspoon fine salt

1 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

Rouses Buffalo Sauce, for dipping

For the Lemon Pepper Sauce:

4 tablespoons unsalted butter

2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice, divided

1 teaspoon freshly ground black pepper

1/4 teaspoon salt

Rouses Lemon Pepper


Preheat to 450 degrees.

Line a large, rimmed baking sheet with aluminum foil and place a wire rack inside.

Combine baking powder, salt, pepper and garlic powder in a small bowl. In a large bowl, toss the chicken wings with the mixture until evenly coated.

Arrange the wings in a single layer on the wire rack far apart enough so that they’re not touching. Roast the wings for 20 minutes. Flip the wings and continue to roast for 20 minutes more, until crisp and golden brown, and wings reach an internal temperature of at least 165 degrees (to check the temperature, insert the meat thermometer into the thickest area of the wing being careful to avoid the bone). Remove from the wings from the oven and let sit while you make the lemon-pepper sauce.

In a small saucepan over medium heat, melt the butter until it just starts to bubble. Remove from heat, add the lemon zest, pepper and salt, and swirl it around in the hot butter for 30 seconds to infuse it. Stir in the lemon juice.

Place the wings in a large bowl, add the lemon pepper sauce and toss until evenly coated.  Transfer the wings to a platter, sprinkle with Rouses Lemon Pepper, and serve with Buffalo Sauce for dipping.