Lemon Pepper Chicken Wings

Lemon Pepper Chicken Wings are a bold and flavorful appetizer or main dish made with crispy fried or baked wings tossed in a bright, zesty lemon-pepper seasoning. They’re easy to prepare, irresistibly crunchy, and packed with citrusy, peppery goodness in every bite.

Why You’ll Love This Recipe

These wings deliver the perfect balance of texture and taste—crispy on the outside, juicy on the inside, with a tangy and peppery coating that keeps you reaching for more. They’re simple to make, require minimal ingredients, and are a guaranteed crowd-pleaser for game nights, parties, or casual dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken wings (split into drumettes and flats)

• Baking powder (aluminum-free)

• Salt

• Black pepper (freshly ground)

• Garlic powder

• Onion powder

• Lemon zest

• Unsalted butter

• Lemon juice

• Olive oil (optional for extra crisping)

Directions

1. Preheat the oven: Set to 425°F (220°C) and place a wire rack on a baking sheet lined with foil or parchment paper.

2. Prep the wings: Pat the chicken wings completely dry with paper towels. Toss with baking powder, salt, garlic powder, and onion powder until evenly coated.

3. Bake the wings: Arrange wings on the wire rack in a single layer. Bake for 45–50 minutes, turning halfway through, until golden and crispy.

4. Make the lemon pepper sauce: While wings bake, melt butter in a small pan. Stir in black pepper, lemon zest, and lemon juice. Adjust seasoning to taste.

5. Toss and serve: Remove wings from oven and toss immediately in the lemon pepper butter sauce. Serve hot.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

• Air fry the wings at 400°F (200°C) for 25–30 minutes, shaking halfway for even crisping.

• Fry instead of bake for a restaurant-style texture—fry wings in hot oil until golden brown.

• Add honey to the sauce for a sweet and tangy twist.

• Use lemon pepper seasoning blend instead of fresh zest for convenience.

• Make it spicy with cayenne or hot sauce in the butter mixture.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Reheat: Bake or air fry at 375°F (190°C) for 10–12 minutes to re-crisp. Avoid microwaving, as it softens the skin.

• Freezing: Freeze cooked wings for up to 2 months. Reheat directly from frozen in an oven or air fryer.

FAQs

What makes the wings so crispy?

Using baking powder and thoroughly drying the wings allows the skin to crisp up beautifully during baking.

Can I use lemon pepper seasoning instead of zest and juice?

Yes, but fresh zest and juice give a brighter, more natural lemon flavor.

Can I fry the wings instead of baking them?

Absolutely. Deep-fry at 350°F (175°C) until golden brown and fully cooked.

What dipping sauce goes well with lemon pepper wings?

Ranch dressing, blue cheese dip, or a simple garlic aioli work well.

Are these wings spicy?

No, they’re more tangy and peppery. Add chili flakes or hot sauce if you prefer heat.

Can I use frozen wings?

Yes, just thaw completely and pat dry before seasoning and baking.

Can I grill these wings?

Yes, grill over medium heat, turning occasionally, until crispy and cooked through.

What sides pair well with lemon pepper wings?

French fries, celery sticks, coleslaw, or potato wedges are great accompaniments.

How do I keep the wings crispy after cooking?

Serve immediately or re-crisp in the oven before serving. Avoid covering with foil.

Are lemon pepper wings keto-friendly?

Yes, they are low in carbs and suitable for keto diets if the sauce contains no added sugar.

Conclusion

Lemon Pepper Chicken Wings are a standout choice for wing lovers seeking bold flavor and satisfying crunch. With just a few ingredients and simple steps, these wings offer a zesty, peppery punch that’s sure to become a favorite. Whether baked, fried, or air-fried, they’re perfect for any occasion and easy to make at home.

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