Irresistible Weekend Feast: Zesty Lemon Pepper Dill Chicken Wings & Vibrant Cajun Pasta Salad Recipes

Even during the busiest of weeks, there’s a special joy in gathering around delicious, home-cooked food. Today, I’m thrilled to share two incredible recipes that became instant favorites in my kitchen – perfect for weekend entertaining, family dinners, or simply elevating an ordinary meal. These aren’t just any recipes; they’re packed with flavor, surprisingly easy to make, and guaranteed to impress your taste buds. Get ready to dive into the world of crispy, tangy chicken wings and a vibrant, spicy pasta salad that promises a delightful culinary adventure.

My heartfelt thanks go out to Suzette and Josh for sharing their secret for those utterly tasty wings we devoured last weekend. They were so good, I absolutely had to get the recipe to share with all of you. And for the pasta salad, it was a creation from my own kitchen, inspired by a desire for something crunchy, fresh, and bursting with flavor. It truly hits all the right notes!

Lemon Pepper Dill Chicken Wings

Recipe from Suzette

These chicken wings are an absolute revelation. They’re marinated to perfection, baked until crispy, and infused with a fantastic blend of lemon, pepper, and dill. The addition of a dry ranch dressing packet creates an unbelievably savory crust that’s addictive. Whether you’re looking for a crowd-pleasing appetizer or a main course that disappears quickly, these wings are your answer.

Ingredients:

2 lbs chicken wings (flats and drumettes, separated if whole)
1 cup olive oil
1 1/2 tsp dry lemon pepper seasoning salt
1 1/2 tsp dry dill seasoning (Alternatively, look for a seasoning called “It’s A Dilly” which combines dill with other complementary flavors)
1 packet (approximately 1 oz) dry Ranch Dressing mix
Freshly ground black pepper, to taste

Instructions:

Prepare the Marinade: In a medium-sized bowl, combine the olive oil, lemon pepper seasoning salt, and dry dill seasoning. Whisk well until thoroughly mixed. This creates a fragrant and flavorful base for your wings.
Marinate the Wings: Add the chicken wings to the bowl with the marinade. Toss the wings thoroughly, ensuring each piece is well coated. For the best flavor penetration, cover the bowl and refrigerate, allowing the wings to marinate for a minimum of 4 hours, or ideally, 6 hours. This step is crucial for infusing the chicken with the vibrant lemon, pepper, and dill notes.
Preheat Oven & Prepare Pan: When ready to cook, preheat your oven to 425°F (220°C). Line a large baking sheet or oven pan with aluminum foil for easier cleanup. If you prefer even crispier skin, you can place an oven-safe wire rack over the foil-lined pan.
Season & Arrange Wings: Remove the marinated wings from the refrigerator. Arrange them in a single layer on the prepared baking sheet. Ensure there is some space between each wing to allow for even cooking and browning. Sprinkle the wings liberally and evenly with the dry Ranch Dressing packet and a generous amount of freshly ground black pepper.
Bake to Perfection: Place the baking sheet in the preheated oven. Bake for approximately 35-40 minutes. It’s important to watch them closely during the last 10-15 minutes of cooking. The wings should be golden brown and crispy on the outside, with an internal temperature of 165°F (74°C). If you desire extra crispiness, you can briefly turn on the broiler for 1-2 minutes at the very end, but be extremely vigilant to prevent burning.
Serve: Once cooked, remove the wings from the oven. Serve them immediately with a side of creamy Ranch dressing for dipping and fresh, crisp celery sticks for a refreshing crunch. These wings make an excellent appetizer or a fantastic main dish when paired with a light salad.

Tips for the Best Lemon Pepper Dill Wings:

Pat Dry: Before adding the wings to the marinade, pat them very dry with paper towels. This helps the marinade adhere better and contributes to a crispier skin when baked.
Don’t Overcrowd: Ensure the wings are in a single layer with space in between on the baking sheet. Overcrowding will steam the wings instead of baking them to a crisp. Use two baking sheets if necessary.
Marination Time: While 4 hours is good, aiming for the full 6 hours (or even overnight) will yield the most flavorful and tender wings.
Customize Seasoning: Feel free to adjust the amount of lemon pepper or dill to your preference. A pinch of garlic powder or onion powder can also be a delicious addition to the marinade.
Alternative Cooking Methods: These wings also perform wonderfully in an air fryer! Cook at 375°F (190°C) for 20-25 minutes, flipping halfway, until crispy.

Moving on from the irresistible wings, let’s talk about the next star of the show: a pasta salad that’s anything but ordinary. I whipped this up over the weekend, and it truly delivered on flavor and texture. Packed with crunchy veggies, smoky sausage, and a zesty Cajun dressing, it’s the perfect vibrant side dish or a light, satisfying meal on its own.

Cajun Pasta Salad

Recipe by Aggie

This Cajun pasta salad brings a party to your palate! It combines tender whole wheat pasta with savory grilled Andouille sausage, sweet corn, a medley of crisp bell peppers, and fresh tomatoes, all tossed in a tangy and spicy homemade Cajun dressing. It’s colorful, full of textures, and surprisingly hearty.

Salad Ingredients:

1/2 box (approximately 8 oz) cooked and cooled whole wheat pasta (bow ties, penne, or rotini work best)
4 – 6 Andouille sausages, grilled until slightly charred and cut into large, bite-sized pieces
1 cup fresh corn kernels (grilled on the cob then cut off, or pan-roasted for added sweetness)
1 bunch green onions, finely chopped (about 1/2 cup)
1 red bell pepper, cored, seeded, and chopped
1 poblano pepper, cored, seeded, and chopped (provides a mild, earthy heat)
1 bunch grape tomatoes, halved
1 can (15 oz) red kidney beans, drained and thoroughly rinsed (optional, but adds heartiness and protein)

Cajun Dressing Ingredients:

1 cup mayonnaise (I used light mayonnaise for a slightly lighter touch, but full-fat works too)
3 tsp Cajun seasoning (adjust to your preferred spice level)
2-3 dashes Worcestershire Sauce (adds a savory depth)
2 large garlic cloves, minced
Juice from 1 large lemon (for brightness and tang)
Salt and freshly ground black pepper, to taste

Instructions:

Cook and Cool Pasta: Cook the whole wheat pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
Prepare Salad Components: While the pasta cooks, grill your Andouille sausages until they develop a nice char and are cooked through. Let them cool slightly before slicing into generous pieces. Grill or roast your corn kernels until lightly browned. Chop the green onions, red bell pepper, poblano pepper, and halve the grape tomatoes. If using, drain and rinse the kidney beans.
Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, grilled sausage, grilled corn, chopped green onions, red bell pepper, poblano pepper, grape tomatoes, and kidney beans (if using).
Whisk the Cajun Dressing: In a separate small bowl, whisk together all the ingredients for the Cajun dressing: mayonnaise, Cajun seasoning, Worcestershire sauce, minced garlic, and fresh lemon juice. Stir until completely smooth and well combined. Taste and adjust salt, pepper, or Cajun seasoning as needed.
Dress the Salad: Pour the Cajun dressing over the pasta and vegetable mixture. Gently fold all the ingredients together using a spatula or large spoon, ensuring the dressing evenly coats every piece of pasta and vegetable.
Chill and Serve: Cover the bowl and refrigerate the Cajun pasta salad for at least 30 minutes to an hour. This allows the flavors to meld beautifully. Serve chilled and enjoy the explosion of flavors and textures!

Tips and Variations for Cajun Pasta Salad:

Pasta Choice: Opt for sturdy pasta shapes like penne, rotini, or bow ties as they hold up well to the dressing and other ingredients.
Spice Level: Cajun seasoning blends vary in heat. Start with 2 teaspoons and add more to taste if you prefer a spicier kick. You can also add a pinch of cayenne pepper for extra heat.
Protein Alternatives: If Andouille sausage isn’t available or preferred, cooked chicken (grilled or shredded), shrimp, or even black beans can be excellent protein substitutes. For a vegetarian version, simply omit the sausage and add extra beans or grilled portobello mushrooms.
Veggie Swaps: Feel free to customize the vegetables. Celery, yellow bell pepper, or even a handful of fresh spinach can be great additions.
Make Ahead: This pasta salad is fantastic for meal prepping or entertaining as it often tastes even better the next day after the flavors have had more time to marry. Store in an airtight container in the refrigerator for up to 3-4 days.
Garnish: A sprinkle of fresh chopped parsley or additional green onions just before serving can add a lovely touch of freshness and color.

These two recipes, the Lemon Pepper Dill Chicken Wings and the Cajun Pasta Salad, are more than just dishes; they’re an invitation to create delicious memories. From the tangy, crispy wings that disappear in a flash to the vibrant, spicy pasta salad that brightens any table, they showcase how simple ingredients can come together to form something truly special. I encourage you to try them out this weekend and share the joy with your loved ones. Happy cooking!