Lemon Pepper Wings

These Lemon Pepper Wings are baked until crispy, then tossed in a buttery lemon pepper sauce so good, you’ll want to lick it right off your fingers. They’re zesty, extra crispy, and will give your favorite wing joint a run for it’s money!

Lemon Pepper Wings

When I say these lemon pepper wings are next-level delicious, I am not kidding. They bake up golden brown and crazy crispy without ever needing a messy deep fryer. Tossed in a buttery lemon pepper sauce with a little honey, every bite is tangy, peppery, and totally addictive.

You’ve probably tried your fair share of wing recipes, but trust me, this one’s about to be your new favorite. I love how the dry bake keeps them crisp, while the lemon zest and pepper give them a bright, zesty kick. Whether it’s game day or just a serious snack craving, these crispy, saucy wings always steal the show.

Ingredients

• Chicken wings: I use a mix of drumettes and flats, about 2 pounds for this recipe.
• Baking powder: Just a little bit helps the wings crisp up beautifully in the oven.
• Salt and pepper: Seasoning the wings before baking adds flavor to every bite.
• Butter (melted): Opt for unsalted so you can control the salt level in the sauce.
• Fresh lemon juice: Adds that bright tang that makes these wings pop.
• Lemon zest: The real star of the show. Use fresh for the best punch of citrus flavor.
• Cracked black pepper: Use freshly cracked for the boldest flavor and a little bit of bite.
• Garlic powder: Adds a savory note that rounds out the lemon pepper sauce.
• Honey: Balances the tartness of the lemon and the heat of the pepper.

How To Make Lemon Pepper Chicken Wings

Step 1. Preheat your oven to 425°F. Pat the chicken wings completely dry with paper towels.

Step 2. In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated.

Step 3. Arrange the wings on a wire rack set over a baking sheet, or directly on parchment paper if you don’t have one.

Step 4. Bake for 45 to 50 minutes, flipping them halfway through, until they’re golden brown and the skin is crispy.

Step 5. While they bake, make the lemon pepper sauce by whisking together the melted butter, lemon juice, lemon zest, cracked black pepper, garlic powder, and honey.

Step 6. Once they’re fully cooked, transfer the wings to a large bowl. Pour the sauce over the wings and toss to coat.

Serve hot and enjoy!

How To Store Leftovers

Store leftover wings in an airtight container in the fridge for up to 4 days. Want to freeze them for later? Start by freezing them first on a baking plan in a single layer, then transfer to a sealed bag.

Reheat in the oven to crisp back up.

Tips And Tricks

These little tricks make a big difference when it comes to crispy skin and big flavor, so don’t skip them!

• Use aluminum-free baking powder to avoid any bitter or metallic taste.
• Before seasoning, dry the chicken wings really well with paper towels. This will help the skin get extra crispy while baking.
• Bake the wings on a wire rack over a baking sheet to allow heat to circulate and fat to drip away.
• Flip halfway through the cooking time so both sides get golden brown and evenly cooked.
• Want the sauce to really stick? Toss the wings in the sauce while they’re still hot from the oven.

Variations And Substitutions

Want to switch things up? Check out these easy tweaks to let you make these wings your own.

• Air fryer lemon pepper wings:  Cook the wings at 400°F for 20-25 minutes, shaking the basket halfway through.
• Spicy lemon pepper wings: For a little heat, add a pinch of cayenne or crushed red pepper flakes to the lemon pepper seasoning mix.
• Dry wings: You can make a dry version by leaving off the sauce and doubling the lemon zest and cracked pepper on the wings.
• Herb garnish: Toss the wings with fresh parsley or chopped green onions for a pop of color and freshness.
• Dipping sauce: Add a side of ranch dressing or honey mustard for dipping.

FAQs

More Tasty Chicken Recipes

• Parmesan Crusted Chicken
• Slow Cooker Shredded Chicken
• Honey Garlic Chicken
• Crispy Panko Chicken
• Lemon Rosemary Chicken