Move over red BBQ sauce and welcome tangy Lemon Black Pepper sauce. This recipe works with all dark meat chicken including thighs and legs. Cooking time may vary. Use an instant read thermometer and they are done when internal temp is 165 degrees.


2 lbs chicken wings, split with tips removed, patted dry
2 tbsp extra virgin olive oil
1/4 cup Lemon olive oil
1 tbsp Garlic olive oil
tsp Kosher salt (1 for wings; 1 for coating)
2 tbsp Sicilian Lemon white balsamic
2 tsp freshly ground black pepper 
1 tsp sugar


Heat oven to 400 degrees. In a large bowl place wings, salt and EVOO. Toss to coat. Place wings, skin side down, on parchment lined rimmed baking sheet. Cook 30 to 40 minutes until skin is crispy and golden, turning once at the halfway point. Remove from oven, place on cutting board and set aside. In a small bowl, place the rest of Lemon oil, Garlic oil, balsamic, sugar, salt, pepper. Whisk until sugar is dissolved and mixture is combined. Pour over cooked wings and toss until wings are completely covered. Serve immediately with a drizzle of Lemon olive oil.