Lemon Pepper Wings – the crispiest baked chicken wings EVER tossed in a zesty, addictive Lemon Pepper Sauce
The BEST Lemon Pepper Chicken Wings Recipe
These Homemade Lemon Pepper Wings combine the crispiest baked chicken wings ever with a zesty Lemon Pepper sauce. The result is crackly, crispy chicken wings with a taste like no other!
Super Easy Baked Lemon Pepper Wings Recipe
These Lemon Pepper Wings are super easy to make. Baked, not fried, means no frying mess to clean up.
And they’re the perfect game day or party food. Prepare them in advance and pop them into the oven when you need them. No mess and you won’t smell like frying oil.
Lemon Pepper Wet Wings
“Wet” wings are wings that aren’t just fried or baked, then sprinkled with Lemon Pepper seasoning. Wet Lemon Pepper Wings mean they’re tossed in a lemon pepper sauce giving every bite a potent, zesty kick.
The ultimate crispy oven baked chicken wings
For crackly, crispy chicken wings I use my Super Crispy Baked Chicken Wings recipe. Check out my post where I tested four different methods to get the crunchiest, crispiest wings that are tender and juicy on the inside.
The secret to making oven baked chicken wings extra crispy?
Baking powder. Coating the wings with baking powder helps draw moisture to the surface of the skin which is evaporated in the high heat of the oven. It also creates little bubbles on the skin, which harden and create the crispy texture.
How to make super crispy oven baked chicken wings in three easy steps:
- Dry the wings thoroughly with paper towels.
- Toss the wings with baking powder and salt.
- Bake at 250F for 30 minutes, then at 425F for about 40 – 50 minutes until golden brown and crispy.
How to make super crispy Oven Baked Lemon Pepper Wings
Check out my post on Super Crispy Baked Chicken Wings for more on the four different methods I tested to get the crispiest wings. I’ll be using Method “A” here.
This method, from Cook’s Illustrated, produces a super crispy wing with minimal effort, the fewest steps, and the least amount of cleanup. If you line your baking pan with aluminum foil, the only thing that needs to be washed is the baking rack.
- Dry the wings thoroughly with paper towels. You want to remove as much excess moisture from the skin as possible so they crisp up in the oven. If you have time, space, and have planned in advance, you can let them further dry out in the fridge for up to 24 hours (after tossing them with baking powder and arranging them on a rack).
- Toss the wings with baking powder. This draws moisture to the surface so it can evaporate in the high heat of the oven, creating a crispy surface. It also creates tiny bubbles on the surface, increasing the surface area and the crackly, crunch.
- Bake at a lower heat first to render out the fat, then finish the wings on high heat. The wings are first baked low and slow at 250F for 30 minutes on the lower shelf of the oven to melt out the fat. Then the heat is cranked up to 425F for 40 – 50 minutes so the skin gets super crispy. They’re baked on a baking rack that has been set on an aluminum foil lined baking sheet so the hot air can circulate all around them, crisping all sides
How to make Lemon Pepper Sauce for Chicken Wings
For BIG Lemon Pepper Wet flavor, this sauce is made of:
- Butter – for the wet, saucy part
- Lemon Pepper Seasoning – for the zesty kick
- Lemon juice – for BIG lemon flavor
- And a touch of honey –it balances the acidity and adds a touch of stickiness that I love in wings
Toss the baked wings in the sauce or brush it on.
Lemon Pepper Seasoning
Make your own Homemade Lemon Pepper Seasoning or pick up a bottle at the supermarket.
Check out my post on Homemade Lemon Pepper Seasoning. It’s easy and cheap (especially if you were just going to throw away the peels!).
While my basic Homemade Lemon Pepper Seasoning has just dried lemon zest, pepper, and (sometimes) salt, I like to add a little onion and garlic powder in for these wings (and a little celery salt if you have some on hand).
Lemon Pepper Dry Rub Wings
To make Lemon Pepper Dry Rub Wings, rub half the lemon pepper seasoning into the wings with the baking powder before baking, and sprinkle the other half of the seasoning on the wings when they’re done. Omit the butter, lemon juice, and honey.
How to make Lemon Pepper Wings in advance
This Lemon Pepper Wing recipe is perfect for making in advance.
- Clean and dry the wings, toss them with baking powder and salt, and place them on a baking rack.
- Keep them in the refrigerator for up to 24 hours, uncovered. This will help them dry out even further, becoming even more crispy.
- When you’re ready to bake, pop them into the oven and proceed with the recipe.
- The Lemon Pepper sauce for wings can also be made in advance and reheated before tossing with or brushing on wings.
What to serve with Lemon Pepper Wings
Lemon Pepper Wings make the perfect game day or party appetizer. Serve with extra Lemon Pepper Butter Sauce, Blue Cheese dressing, or Ranch dressing on the side.
Serve with mashed potatoes and your favorite veggie for a main course meal.
Lemon Pepper Wings
Ingredients
For the Wings:
- 2 lb (900g) chicken wings, cut into wingettes and drumettes
- 1 tablespoon aluminum free baking POWDER 21g
- ½ tsp salt
- Nonstick cooking spray
For the Lemon Pepper Butter Sauce:
- 4 tablespoons melted butter
- 1 tablespoon Lemon Pepper Seasoning *see note*
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt to taste *see note*
For serving:
- Lemon wedges
Instructions
For the wings:
- Preheat oven to 250F. Adjust oven racks to upper-middle and lower-middle positions.
- Dry the wings thoroughly with paper towels.
- Line a baking sheet with aluminum foil, then place a rack on the foil. Spray the rack with nonstick cooking spray.
- Toss the wings with baking powder and salt.
- Place the wings on the baking tray in a single layer.
- Place wings on the lower-middle oven rack and bake for 30 minutes.
- Move wings up to the upper-middle rack and increase the oven temperature to 425 F. Bake for 40 – 50 minutes, until golden brown and crispy on both sides, using tongs to flip the wings halfway through.
- Remove from the oven.
- Toss with Lemon Pepper Sauce and serve.
For the Lemon Pepper Butter Sauce
- Combine the ingredients and mix thoroughly
Notes
Enjoy, friends!
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These wings look bomb, Kelly. So crisp, flavourful and droolworthy! And I bet that sauce would be great for some pork ribs too :-))
I’m loving the sauce on just about everything right now, Angie! Thanks so much!
Absolutely perfect week end lunch to enjoy in the open spaces ! Thank you so much Kelly !
Thanks so much, Davorka!
Kelly I had a feeling you were headed somewhere with your lemon zest and lemon pepper posts. What a fine way to use the homemade lemon pepper you taught us how to make. We love an occasional wing splurge and baking your way is the way to go. Now the question is, do you prefer the drumette or paddle of the wing. Me, I’m a paddle guy and Eva loves the drumette. So, as we say here it’s “perfekt lagom”…
It took me a while to get there, but yes, I was headed in that direction! Hmmmm, I think I like the paddle ones best. Love the extra crispy skin on them. Lagom is such a sweet word, Ron! I hadn’t heard of it yet, but seems it’s the new hygge for 2020. Love it! Thanks so much!
You know this is my favorite meal among all food groups. Amazing!!
Thanks so much, Cookie Monster!
What a terrific way to prepare wings! Love the fried ones, but the MESS!!! Your method is so much more rationale. And the flavoring of these sounds wonderful. Thanks!
They get so crispy when baking and it’s so much easier! Thanks so much, John!
wowzer
Thanks so much, Casanova!
Oh my! These wings look incredible! I would love to try them…not sure if I’d be able to stop eating them!
They’re addicting! Thanks so much, Caroline!
Love how you are getting so much mileage from the dried lemon zest!
Haha! Me too! Especially when it’s practically free! Thanks so much, David!
I would definitely low to nibble on this and thanks for the very informative post specially those different methods of making them crispy. I too had tried using baking powder when I make Korean Chicken Wing, gives a really nice crisp
I love how crispy they get! Thanks so much, Raymund!
Oooh, Kelly! I love me some wings! and the baking powder method? It’s perfect, isn’t it? Lemon pepper sounds like the perfect summertime wing! Love this idea!
I love it! Thanks so much, Laura!
The lemon pepper is a GREAT flavor. Salt & pepper wings are my favorite flavor, so this just takes that up a notch! I love how crispy they look. I”m swooning!
Thanks so much, Katherine!
YUM! These look super crispy and delicious! I have never heard the baking powder trick—-can’t wait to give these a try!
It makes them so crispy! Thanks so much, Liz!
Yum, these look delightful and crispy! Simple to make and super flavorful 🙂
Thanks so much, Balvinder!
We love crispy chicken wings in our house! Love that these are baked not fried and that lemon pepper seasoning sounds spectacular!
Thanks so much, Marissa!
I have been craving chicken wings lately! I can’t wait to try this recipe, Kelly. It sounds wonderful!
Thanks so much, Susan!
Kelly
Your Lemon Pepper wings are so addictively charming. They are baked to perfection and are so crispy. Loved those flavours and the images are very helpful to recreate your recipe. Thanks
Thanks so mych, Hasin!
As I’ve said, I need a huge jar of your lemon pepper seasoning on hand. This looks great and your videos are always so good! 🙂 ~Valentina
I go through the seasoning like crazy! Thanks so much, Valentina!
I love fried chicken! Your recipe of adding lemon and pepper looks awesome Kelly. I would love to try your recipe! Yummy!
Thanks so much, Rahul!
I love baked chicken wings and these look like perfection!! That lemon pepper seasoning sounds delish!! Can’t wait to try these!
Thanks so much, Chey!
Ah, the baked chicken wings queen strikes again! You always make the most amazing baked wings, Kelly. (I mean I’m not sure if Baked Chicken Wings Queen is a title you wanted, but you’ve earned it either way!) I normally go for regular buffalo sauce, but I won’t turn down a good lemon pepper seasoning. These sound like a fun recipe for this weekend with a cold beer or two!
Haha! Love it, David! Since my kids started getting a selection of different flavors at Wing Stop, I think it’s kinda fun to make a couple of different batches for variety. Thanks so much!
Everything about this recipe sounds wonderful! Love that lemon pepper coating and the crispy chicken. I make a lemon pepper chicken breast so I know this recipe would be a huge hit in this house. Thanks Kelly!
Lemon pepper chicken breasts are my go to grilled chicken for everything from salads to sandwiches. Thanks so much, MJ!
These wings look absolutely amazing. So happy to have this new zesty flavour to try
Thanks so much, Marie!
Hi ! This recipe looks delicious. I was curious, would the cooking times or temps need to be adjusted if I used chicken breasts cut into “nuggets” rather than wings ?
Hi Vanessa, The cooking time would be much shorter for chicken breasts cut into nuggets as they cook quickly and will dry out if overcooked. I might sauté the nuggets in a hot skillet for a few minutes until done, then add the seasoning. Thanks so much!
I can’t wait to try these wings! Quick question, if I want to put them in the fridge for the 24 hours in advance, do I coat them with the baking powder AND the lemon seasoning together? Thank you!
Hi Teresa, I’d coat them with just the baking powder. The baking powder might have an unwanted reaction with the lemon, and I’m not sure how that would affect the desired reaction with the chicken skin. In addition, the lemon pepper might burn during the baking process.
My husband enjoyed the wings tremendously – so flavorful and has a nice crunch!
So happy he liked them, JB! Thanks so much!