Lemon Pepper Wings

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!

Lemon Pepper Wings

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!

The Secret Ingredient To Extra Crispy Wings – Baking Powder

Yes! Baking powder, not to be confused with baking soda, is the secret to extra crispy chicken wings. As you know, baking powder is usually used in baking goods as a leavening agent. But what does it do for chicken wings, you ask? Well, when mixed with salt and then coated on the chicken wings, it actually dries out the wing skin, leaving it super crispy and crunchy while baking.

If you want to get technical, the reason this happens is because the baking powder raises the pH level in the chicken, which in turn allows the peptide bonds in the skin to break down, thus allowing the skin to get crispy and brown. Who knew?

Ingredients In Lemon Pepper Wings

• Chicken – Wing or drumstick, or better yet both, rinsed and patted dry.
• Baking powder – This leavening agent will allow our chicken wings to get nice and crispy.
• Butter – Unsalted please so as to control the sodium content of our dish.
• Seasoning – Salt and lemon pepper.

Are You A Wing Person Or A Drumette Person?

This seems to be the eternal debate and it has split the world into 2 categories: those who prefer wings and those who prefer drums. Did you know that the wings are the dark meat whereas the drumettes are white meat? Or at least that’s what I’ve been told.

I myself have my own preference, but that’s a secret I’ll never tell! Either way we’re all lemon pepper wing people – it’s just science.

How To Make Lemon Pepper Wings

1. Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.Preheat oven to 425 F degrees.
2. 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.
3. 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.
4. 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 with lemon wedges and parsley and serve.

Chicken Wings Take Patience

Chicken wings take about 40 minutes to bake until they’re nice and crispy at 425 F degrees – I know it’s hard to wait. However, each oven is different, so start looking in on them after 30 minutes.

How Else Can I Make Lemon Pepper Wings?

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.

Tips For Making The Best Lemon Pepper Chicken Wings

1. My wings already came pre-cut into wingettes and drumettes, but if they are not, remove the wing tip then cut them vertically through the joint. Discard the wing tip.
2. If your wings aren’t golden and crispy after 45 minutes, turn the broiler on and broil them for about 3 more minutes, watching them carefully as they could burn quickly.
3. Can’t find lemon pepper seasoning? Zest some fresh lemon and mix it in with your seasoning – improvise!

Storing Leftover Chicken Wings

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? Try These:

• 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