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Crispy Lemon Pepper Wings

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These crispy lemon pepper wings feature perfectly seasoned, oven-baked chicken wings with a tangy, zesty lemon pepper coating. They’re crispy on the outside, juicy on the inside, and bursting with bright citrus flavor and bold pepper kick. Perfect for game day or any gathering!

  • Total Time: 60 minutes
  • Yield: 4 servings (about 20 wing pieces) 1x

Ingredients

Scale

For the Wings:

  • 2 pounds chicken wings (drumettes and flats separated, about 20 pieces)
  • 1 tablespoon baking powder (aluminum-free)
  • 2 tablespoons lemon pepper seasoning
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper (in addition to lemon pepper seasoning)

For the Lemon Pepper Sauce:

  • 4 tablespoons (½ stick) unsalted butter
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest (from 1-2 lemons)
  • 1 tablespoon lemon pepper seasoning
  • 2 cloves garlic, minced
  • ¼ teaspoon cayenne pepper (optional, for heat)

For Serving:

  • Ranch or blue cheese dressing
  • Celery and carrot sticks
  • Extra lemon wedges
  • Fresh parsley for garnish

Instructions

  1. Prep the wings: Remove wings from refrigerator and pat completely dry with paper towels. This is crucial—any moisture will prevent crispy skin! If wings are wet, let them air-dry on a plate in the refrigerator for 1-2 hours uncovered (optional but creates crispiest skin). Place wire cooling rack inside a large rimmed baking sheet. Spray rack with cooking spray or lightly oil it.
  2. Preheat oven: Preheat your oven to 425°F (220°C). Position rack in upper third of oven for best browning.
  3. Season the wings: In a large mixing bowl, combine baking powder, lemon pepper seasoning, salt, garlic powder, and black pepper. Add dried chicken wings to the bowl and toss thoroughly until every wing is evenly coated with the seasoning mixture. Use your hands to really work the seasonings into all the crevices.
  4. Arrange wings: Place seasoned wings on the prepared wire rack in a single layer, skin-side up. Make sure wings aren’t touching—they need space for air circulation to crisp up properly. If all wings don’t fit in one layer, use two baking sheets rather than crowding.
  5. Bake: Place baking sheet in preheated oven and bake for 30 minutes without opening the oven door. After 30 minutes, carefully flip each wing using tongs. Return to oven and bake for an additional 15-20 minutes, until wings are deeply golden brown, crispy, and cooked through (internal temperature should reach 165°F). For extra crispy wings, turn on broiler for the last 2-3 minutes, watching carefully to prevent burning.
  6. Make the lemon pepper sauce: While wings are baking, prepare the sauce. In a small saucepan over medium-low heat, melt butter. Add lemon juice, lemon zest, lemon pepper seasoning, minced garlic, and cayenne (if using). Stir to combine and let simmer gently for 2-3 minutes until fragrant. Remove from heat and keep warm.
  7. Toss and serve: Remove crispy wings from oven and immediately transfer to a large mixing bowl. Pour warm lemon pepper sauce over hot wings and toss thoroughly until every wing is coated. The hot wings will help the sauce cling better. Transfer to serving platter, garnish with fresh parsley and lemon wedges if desired. Serve immediately with ranch or blue cheese dressing and vegetable sticks.

Notes

  • Drying is crucial: The drier the wings before seasoning, the crispier they’ll become. Don’t skip thorough patting dry!
  • Baking powder vs. baking soda: Make sure you’re using baking powder (not baking soda). They’re different! Baking powder creates crispy skin; baking soda makes things bitter.
  • Wire rack is key: Elevating wings allows hot air to circulate all around them, creating even crispiness. Without a rack, bottoms will be soggy.
  • Don’t overcrowd: Wings need space for proper air circulation. Crowded wings steam instead of crisp.
  • Adjust seasoning: Lemon pepper brands vary in saltiness. Taste your seasoning mix before coating wings and adjust salt as needed.
  • Sauce is optional: For “dry” lemon pepper wings, skip the butter sauce and just season generously. For “wet” style, use the sauce.
  • Temperature matters: Wings should reach 165°F internal temperature. Use a meat thermometer to check the thickest part.

  • Author: Samantha Nelson
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: About 5 wing pieces
  • Calories: 385
  • Sugar: 0g
  • Sodium: 920mg
  • Fat: 28g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 30g
  • Cholesterol: 135mg

Find it online: https://charmingsnacks.com/lemon-pepper-wings/