Uncooked chicken wings with skin and bone
12 wing(s), (about 4 lbs)
Fresh lemon juice
¾ cup(s), divided
Grated Parmesan cheese
Lemon Pepper Seasoning
½ cup(s), (search for the recipe in the WW app), divided
- Preheat oven to 475°F. Set wire rack inside large rimmed baking sheet. On work surface, stretch out 1 chicken wing and, using sharp knife, cut between joints to make 1 drumette, 1 flat, and 1 wing tip. Repeat with remaining wings. Discard wing tips (or save for making stock). In medium bowl, place drumettes and flats. Add lemon zest, 1⁄2 cup lemon juice, cheese, 1⁄4 cup Lemon-Pepper Seasoning, black pepper, oregano, garlic powder, and salt and toss to coat.
- Arrange chicken on prepared wire rack, spacing pieces apart. Pat any leftover marinade in bowl onto chicken. Bake, flipping halfway through, until chicken is cooked through and skins are crispy and deep golden brown, 30 to 35 minutes. Transfer to medium bowl. Toss chicken with remaining 1⁄4 cup lemon juice. Arrange on platter and sprinkle remaining 1⁄4 cup Lemon-Pepper Seasoning on top.
- Serving size: 4 wings