Baked Lemon Pepper Wings (Printable Version)

Crispy chicken wings tossed in zesty lemon pepper for a flavorful, savory bite.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated at joints, tips removed

→ Marinade & Seasoning

02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder

→ Lemon Pepper Coating

07 - 2 tablespoons unsalted butter, melted
08 - 1 tablespoon lemon zest (from 1 large lemon)
09 - 1 tablespoon freshly squeezed lemon juice
10 - 1 teaspoon cracked black pepper
11 - ½ teaspoon sea salt
12 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels to ensure crispiness.
03 - In a large bowl, toss wings with olive oil, kosher salt, black pepper, garlic powder, and onion powder until evenly coated.
04 - Place wings in a single layer on the wire rack, spacing them evenly.
05 - Bake for 35–40 minutes, turning halfway through, until wings are golden brown and crispy.
06 - While wings bake, combine melted butter, lemon zest, lemon juice, cracked black pepper, and sea salt in a large bowl.
07 - Remove wings from oven and immediately toss in the lemon pepper butter mixture until thoroughly coated.
08 - Transfer wings to a serving platter, garnish with chopped parsley if desired, and serve hot.

# Expert Advice:

01 -
  • They're actually crispy, not soggy, because the wire rack trick really does change everything.
  • The lemon pepper coating is bold enough to make people ask for the recipe but simple enough that you won't need to hunt down anything exotic.
  • Prep takes barely any time, and then the oven does all the work while you set out napkins and dips.
02 -
  • If the wings look pale when they come out of the oven, give them another 5 minutes—they crisp up more as they cool slightly, and the color is your cue that the skin has actually rendered out the fat.
  • Don't toss the wings until they come straight out of the oven; if you wait even a minute or two, the coating won't adhere the same way because the surface temperature has dropped.
  • The difference between fresh lemon zest and bottled zest is like the difference between day and night—one tastes alive, the other tastes like plastic.
03 -
  • Separate your wings at the joints yourself instead of buying pre-separated ones—you'll get a better price and better quality control.
  • If you want an even more intense lemon flavor, zest the lemon directly over the butter mixture so you capture all the oils.

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