Lemon Pepper is a favorite for everyone! You can use it on so much more than just chicken wings. Citrusy, aromatic, with the perfect floral notes of freshly cracked pepper, this simple blend is a must for your kitchen.
Preheat your oven to 170F, or your oven's lowest heat setting.*
Mix the ingredients together in a bowl. Spread the mixture out on parchment paper lined baking sheet. Bake for 20-25 minutes, or until the lemon zest is completely dried out.
Transfer the lemon pepper to an airtight container and store in a cool, dry place.
*Every oven is different, and your lowest heat setting may be higher than mine. If your oven doesn't go as low as 170F, just set it to whichever is the lowest temperature your oven can go.
Recipe yields 9.5 tablespoons. Nutrition information is per 1/2 tbsp.
When you first take it out of the oven your lemon pepper will be a little coarse so if you'd like, transfer it to a food processor or a spice or coffee grinder and pulse it until you get the desired consistency.
Store your lemon pepper in an airtight container or jar with a tight seal. It'll last 3-4 years in a cool, dark, dry environment such as your pantry or spice drawer. I like to label my spice blends with the date I mixed them to make it easier for me to keep track of them.
If you're using a freshly washed container to store your blend, make sure it is completely dry before adding the blend. I mean, you just went through all that trouble to dry it out in the first place! Let the jar or container sit upside down on a drying rack for at least 20-30 minutes if it's recently been washed before storing the lemon pepper.