Description
Lemon Pepper Chicken Wings are a zesty, flavorful crowd-pleaser perfect for game day, backyard parties, or a cozy night in. These wings strike the ideal balance between tangy citrus and bold pepper, delivering a punch of flavor without the need for sauce. Whether baked, fried, or air-fried, they’re irresistibly crispy on the outside and juicy on the inside.
Ingredients
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2 lbs chicken wings (drumettes and flats)
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1 tablespoon baking powder (aluminum-free)
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1 1/2 teaspoons kosher salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 tablespoon oil (vegetable or olive oil)
For the Lemon Pepper Butter:
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4 tablespoons unsalted butter, melted
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1 1/2 tablespoons lemon pepper seasoning
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1 teaspoon lemon zest (optional, for extra brightness)
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Juice of 1/2 lemon (optional, for added tang)
Instructions
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Preheat your oven to 425°F (220°C). Place a wire rack over a baking sheet and spray it with nonstick cooking spray. This allows hot air to circulate around the wings for crispier skin.
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Dry the wings thoroughly. Use paper towels to pat the chicken wings completely dry. Moisture is the enemy of crispy wings.
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Coat with dry seasoning. In a large bowl, toss the wings with baking powder, salt, black pepper, garlic powder, and oil until evenly coated.
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Arrange the wings. Spread the wings in a single layer on the wire rack, skin side up. Make sure they aren’t touching.
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Bake for 40–45 minutes. Flip the wings halfway through to ensure even crisping. Bake until golden brown and the skin is crispy.
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Make the lemon pepper butter. In a small bowl, mix melted butter with lemon pepper seasoning, lemon zest, and lemon juice if using.
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Toss the wings. When the wings are done, place them in a clean large bowl and pour the lemon pepper butter over them. Toss until well coated.
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Serve immediately. Plate the wings hot and garnish with extra lemon zest or chopped parsley if desired
- Prep Time: 15 minutes
- Cook Time: 45 minutes