For fans of the Kansas City Chiefs, Greene concocted a smoky BBQ wing recipe with a seasoned mix of garlic powder, onion powder and smoked paprika. For those rooting for the Tampa Bay Buccaneers, her lemon pepper chicken wings are the perfect dish.
Greene told \"GMA\" her lemon pepper seasoning, which is available as part of a set on her website, \"helps make the skin extra crispy.\" The rest of her spice set includes island jerk, lemon pepper, all purpose, spicy Cajun and rosemary roasted garlic.
\"Once you have a good base seasoning -- you can flavor it with any kind of sauce,\" she added.
Plus, both can be made in either an air fryer or the oven. Check out the full recipes below, including her mouthwatering Sweet Revenge BBQ sauce to tie it all together.
Chef Nancie’s Lemon Pepper Rub
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/lemon-pepper-bucs_1612443491347_hpEmbed_2x3_384.jpg\")
Chef Nancie Greene
PHOTO: Lemon pepper spice-rubbed chicken wings made by chef Nancie Greene.
Ingredients
2 1/2 pounds chicken wings, tips removed, drumettes and flats separated (approx. 20-25 wings)
2 tablespoons olive oil or avocado oil (you can also use melted butter)
3 tablespoons lemon pepper seasoning
Chopped cilantro or parsley for garnish, optional
Lemon wedges, optional
Cilantro garlic sauce, optional
Directions
Preheat oven to 425 degrees. Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray. Set aside.
Make sure the wings are thawed completely and dried very well. Pat them down with paper towels until they are dry. Optional: You can also place the wings in the fridge for 30 minutes to dry them out prior to baking, if you have the time.
In a bowl, add the chicken wings, tips removed, drumettes and flats separated.
Add olive oil (or melted butter) and lemon pepper seasoning to the bowl. Toss the wings until they are evenly coated. Lay the chicken wings on the wire rack.
Bake for 35 to 45 minutes or until chicken wings are cooked through and crispy. Note: Not all ovens are created equal, so keep an eye on them at the 35-minute mark. If they are not yet cooked/crispy, continue to cook for 5 to 10 more minutes.
Once the wings are fully cooked, remove them from the oven. Serve with your favorite wing sauce or squeeze with lemon wedges, if desired. Enjoy!
Oven-baked BBQ Wings
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/individual-wing-idea_1612443491352_hpEmbed_2x3_384.jpg\")
Chef Nancie Greene
PHOTO: BBQ wings served in individual glasses for easier and safer serving with dipping sauce and veggies.
Makes: 3 pounds of chicken wings
Ingredients
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees. Add chicken to a large bowl. Pat chicken dry. Drizzle with 2 tablespoons of garlic-infused olive oil
Place chicken on a wire rack-lined baking sheet. (if you don’t have a wire rack, use parchment paper.) Bake for 40 minutes, flipping the chicken after 20 minutes.
Turn the broiler on to HIGH. Place chicken under broiler for 2 to 3 mins, until browned.
In the meantime, heat a medium sauce pan to medium heat. Add barbecue sauce. Stir and bring to a simmer, let simmer for 2 minutes. Remove from heat and set aside.
Remove chicken from oven. Place in a large bowl, pour the barbecue sauce over the chicken wings. Using a pair of tongs, toss the wings to coat all of them with the sauce. Serve.
Optional: Add chopped chives for garnish.
Chef Nancie’s Sweet Revenge BBQ sauce
Ingredients
14 oz can crushed tomatoes
1 cup ketchup
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup molasses
1/4 cup of pure maple syrup
1 tablespoon smoked paprika
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon ground mustard
Directions
Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil over medium heat, then reduce the heat to low to simmer.
Simmer for 20 minutes. Remove the pan from the heat, and allow to cool completely before transferring to an airtight container.
This sauce can be used immediately, but I recommend refrigerating overnight for the best flavor. This sauce will last 2 weeks in the refrigerator if sealed tightly in an airtight container.
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