Lemon-Pepper Chicken Wings with Creamy Romaine Salad

These lemon pepper wings roast at high heat, so the skin turns irresistibly crisp—no deep-frying required. A cool, crunchy romaine salad on the side adds balance, tossed in a creamy, caper-studded dressing with a bright hit of lemon for a refreshing finish. Serve everything with extra lemon wedges for a burst of citrus.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Position a rack in the lower third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil and brush with olive oil. Pat the wings dry and put in a large bowl. Toss with 1 tablespoon lemon zest, the paprika, 1 1/2 teaspoons salt and 2 teaspoons pepper. Drizzle with 1 tablespoon lemon juice and toss. Arrange on the baking sheet and roast, flipping halfway through, until the wings are golden, crisp and cooked through, about 35 minutes.

Step 2

Meanwhile, make the dressing: Combine the mayonnaise, sour cream, capers, the remaining 1 teaspoon lemon zest and 3 tablespoons lemon juice, and 1 teaspoon pepper in a small bowl; season with salt as needed. Refrigerate until ready to serve.

Step 3

Toss the romaine and chives with 3 tablespoons dressing in a large bowl; season with salt. Serve the wings with the salad, lemon wedges and more dressing for dipping.

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