Lemon Pepper Wings
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These Lemon Pepper Wings are baked, not fried, but made super crispy with a secret ingredient! They’re brushed with a lemon pepper butter sauce to make them extra delicious and the perfect snack!
The Best Lemon Pepper Wings Recipe
Anyone else out there a giant chicken wing fan? I know I can’t be the only one – if I was then all those bars with wing nights wouldn’t be packed to the gills, full of hungry wing heads. I’ve made some pretty bold and brassy wings in my day but I thought I’d share one of my favorites with you all today, a drool worthy classic.
A love a lemon pepper wing, perfectly crisp, well seasoned and with that super bright zing of citrus. This recipe is so full of finger licking flavor and best yet it’s baked instead of fried so you’ll be able to watch those calories!
A Healthier Way To Snack
I always bake my chicken wings, and they are so much better than the fried ones. They turn out super crispy and not to mention a lot less calories. Especially when you combine them with super fresh and bright lemon – it’s a snack made in heaven!
- Chicken wings: The star of the show! These are what we’ll be flavoring and crisping up in the oven. If wings aren’t available, you could also use drumsticks or bone-in chicken thighs.
- Baking powder: This is the secret ingredient. It’s a little trick for making the chicken skin extra crispy when baking. Don’t mix it up with baking soda – they’re not the same! If you’re out of baking powder, you could just bake the wings without it; they’ll still be tasty, just not as crispy.
- Salt: Essential for bringing out the flavors in our dish. Feel free to adjust the quantity to your taste. If you’re watching your sodium intake, you could use a salt substitute or reduce the amount.
- Unsalted butter: This helps to carry the lemon pepper flavor and add a rich, creamy taste. If you prefer a lighter option, you could use olive oil instead.
- Lemon pepper seasoning: This is where the tangy, peppery flavor comes from. If you can’t find lemon pepper seasoning in your local supermarket, you can make your own using my recipe here.
Let’s jump into this delightful recipe. You’re going to be surprised by how easy it is to whip up these lemon pepper wings.
First things first, let’s get that oven heating up to 425℉. While it’s warming, line a baking sheet with parchment paper. Now, gather up those chicken wings and pop them into a big bowl. Here comes the secret to super crispy wings – sprinkle over the baking powder and salt, then give everything a good toss. You want all the wings coated in that powdery goodness.
Next up, we’re going to arrange our wings on the prepared baking sheet. Make sure they’re spread out in a single layer for even cooking. Into the oven they go for about 40 to 45 minutes. Keep an eye on them towards the end, you’re looking for that golden crisp finish.
Now, while those wings are doing their thing in the oven, let’s prep our flavor boost. Melt your butter and mix it with the lemon pepper seasoning. It’s going to smell amazing! As soon as the wings are out of the oven, brush this buttery mixture over them or drizzle it on top and give them a toss.
The final step? Garnishing and serving. A few lemon wedges and a sprinkle of parsley will make the dish pop, both visually and in terms of flavor. And that’s it! Dig in and enjoy these zesty, peppery, oh-so-crispy wings.
Frequently Asked Questions
Why use baking powder on chicken wings?
Baking powder helps dry out the skin on the wings, allowing them to become incredibly crispy when baked. It’s a fantastic little trick that elevates the texture of your wings to a restaurant-quality level!
Can I use fresh lemon zest and ground pepper instead of lemon pepper seasoning?
Absolutely! Fresh is always a great way to go. Combine about 2 tablespoons of fresh lemon zest with 1 tablespoon of freshly ground black pepper. Adjust to your taste.
How can I make my wings spicier?
You can add a pinch of cayenne pepper to the lemon pepper seasoning for an extra kick. Adjust the quantity based on how much heat you prefer.
Other Cooking Options
If you’re looking to fry your wings rather than bake them, then I have some instructions to get you there, so keep scrolling.
Air fryer
- Pressure cook the wings: Pour the water into the pressure cooker and add the air frying basket. Toss the wings with salt and baking powder then dump them into the basket, seal with the pressure cooking lid, and cook on high pressure for 3 minutes.
- Air fry the wings: Drizzle the oil over the wings and close the air frying lid. Cook on 425F for 20-25 minutes until they are crisp. Gently stir them every 7-10 minutes. Toss them with the lemon pepper butter and serve.
Stove top frying
- Heat a light vegetable oil like canola or peanut in a deep sauce pan to about 375 F degrees.
- Fry the wings till crisp, about 9 – 12 minutes. Be sure there’s no pink left and that the juices run clear.
- Follow the other directions detailed above to finish the wings.
Expert Tips
- Pat the Wings Dry: Before you begin, make sure to pat the chicken wings dry with a paper towel. This will help the baking powder and seasoning stick better to the wings and allow them to crisp up nicely in the oven.
- Space Out Your Wings: When arranging the wings on your baking sheet, try not to crowd them. Giving each wing enough space ensures they roast evenly and the heat circulates well, resulting in a crispy exterior.
- Mind Your Heat: Pay close attention to your oven’s temperature. Too high, and the wings might burn. Too low, and they might not get crispy enough. A temperature of 425℉ degrees works best for most ovens.
- Customize Your Flavor: Feel free to adjust the amount of lemon pepper seasoning according to your taste. If you like it zesty, add a bit more. You can also experiment with other spices or herbs to create your own unique flavor.
Storing Leftovers
The wings themselves will last in an airtight container for up to 4 days. To freeze just store the wings in an airtight container for up to 4 months, to reheat just thaw in the fridge over night before popping in the oven till heated through.
Craving More Chicken Wings?
- Crispy Baked Parmesan Chicken Wings
- Vietnamese Style Chicken Wings
- Sticky Chinese Chicken Wings
- Baked Salt and Pepper Wings
- Red Chimichurri Chicken Wings
- Buffalo Chicken Wing Soup
- Crispy Fried Chicken
- Sticky Honey Soy Chicken Wings
- Air Fryer Thai Chicken Wings
- Dry Rub Wings
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Lemon Pepper Wings
Video
Ingredients
- 4 pound chicken wings
- 2 tablespoons baking powder
- ½ teaspoon salt
- 6 tablespoon butter (unsalted, melted)
- 2 tablespoon lemon pepper seasoning
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper.
- Prep the chicken: Place all wings in a large sized bowl. Sprinkle the baking powder and salt over the wings and toss well, making sure each wing is coated in the baking powder.
- Bake the wings: Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.
- Finish the wings: Combine the melted butter with the lemon pepper and brush over the wings or drizzle the butter over them and toss.
- Garnish and serve: Garnish with lemon wedges and parsley and serve.
Notes
- Baking Powder: This is not the same as baking soda. Baking powder is crucial in achieving a crispy skin on the wings. Don’t skip it!
- Lemon Pepper Seasoning: You can easily find this in the spice aisle of your supermarket. If you’d like, you can make your own using my recipe.
- Chicken Wings: If you’re using whole wings, don’t forget to separate the flats and drumettes before baking. You can also buy pre-cut wings to save time.
- Serving Suggestion: These wings are great as is, but they also pair well with celery sticks, carrot sticks, and a cool, creamy dip like blue cheese or ranch.
- Leftovers: Leftover wings can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer to keep them crispy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
