I’ve found that the best lemon-pepper wings are the ones that are tossed in a lemon-pepper rub. The blueberry-bourbon dipping sauce offers a sweet, indulgent contrast to the strong citrus notes of the lemon and the sharp, pungent notes of the black pepper. —dreadheadd
Cut wings to separate the drumstick from the flat
Marinate chicken in lemon juice (20 small lemons yields about 2 cups of juice) and 1/2 cup kosher salt. Refrigerate and let set for 6-8 hours, or overnight.
Mix lemon zest, 1 tablespoon black pepper, and 1 tablespoon kosher salt. Set aside.
Remove chicken from marinade, discard liquid. Use paper towels to pat chicken dry. Season chicken with black pepper and seasoned salt to taste. Air-fry chicken according to your air-fryer’s instructions for crispy chicken…
…or bake chicken at 450°F for 30 minutes, flip chicken to other side and continue to bake for 10-15 minutes, or until chicken done and skin is crispy.
In the meantime, to prepare the sauce
Melt butter in small sauce pan over medium heat. Add blueberries, bourbon, and brown sugar. Mix until sugar dissolves. Add rosemary, let simmer for about 5 minutes. Remove from heat, discard rosemary sprigs (optional), stir in vanilla extract, vanilla beans, and lemon zest.
Lightly spray chicken with cooking spray, then toss chicken in lemon zest rub.
Serve hot with sauce on the side, or on top of chicken.