Lemon Pepper Chicken Wings (Printable View)

Crispy chicken wings with a bold lemon pepper kick. Oven-baked for a crowd-pleasing snack or appetizer.

# Ingredient List:

→ Chicken

01 - 1.5 pounds chicken wings, split and tips removed

→ Seasoning & Coating

02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Lemon Pepper Sauce

05 - 2 tablespoons unsalted butter, melted
06 - 1 tablespoon freshly squeezed lemon juice
07 - 1 tablespoon lemon zest
08 - 1 teaspoon freshly ground black pepper
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon salt

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and position a wire rack on top.
02 - Pat chicken wings thoroughly dry using paper towels. In a large mixing bowl, combine the wings with baking powder, salt, and black pepper. Toss to evenly coat.
03 - Arrange wings in a single layer on the prepared rack. Bake for 35 to 40 minutes, turning wings over halfway through, until golden and crispy.
04 - While wings are baking, mix melted butter, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and salt in a large bowl until combined.
05 - Transfer hot baked wings directly into the bowl with the lemon pepper sauce. Toss thoroughly to coat each wing.
06 - Arrange wings on a platter and serve immediately with extra lemon wedges if desired.

# Expert Suggestions:

01 -
  • Easy to make and ready in under an hour
  • Requires only pantry basics and fresh lemon
  • Naturally gluten-free and simple to adapt to dairy-free
  • Crispy perfection from baking not frying
  • Perfect for parties or a quick weeknight treat
02 -
  • High protein with very few carbs
  • No gluten and easy to adjust to dairy-free
  • Perfect to make ahead and reheat for parties
03 -
  • Always use a wire rack for roasting because it lifts the wings and allows airflow for maximum crunch
  • Drying the wings thoroughly before seasoning is the secret step many skip but it completely transforms the texture
  • When making the sauce, zest the lemon first before juicing to avoid waste and get the most out of your citrus

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