Description

These Lemon Pepper Wings are a crispy, flavorful appetizer or snack featuring chicken wings tossed in a zesty lemon pepper seasoning, baked to golden perfection, and finished with a buttery lemon glaze. Perfect for gatherings or casual meals, they deliver a bright citrus punch balanced with savory spices and crisp skin achieved through baking on a wire rack.

Ingredients

Scale

Chicken Wings

3 pounds chicken wings (drumettes and flat wing pieces, or only drumettes)
1 tablespoon olive oil

Seasonings

2 teaspoons granulated onion
2 teaspoons granulated garlic
1 1/2 teaspoons freshly-cracked black pepper, plus extra to garnish
1 1/4 teaspoons salt
1/2 teaspoon paprika
1 1/2 tablespoons lemon zest

Coating

1 tablespoon all-purpose flour
2 teaspoons baking powder (not baking soda)

Lemon Butter Sauce

3 tablespoons unsalted butter
2 teaspoons lemon juice

Garnish & Accompaniment

Chopped parsley, as garnish
Lemon wedges, as accompaniment

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Instructions

Prep Ingredients: Gather and prepare all ingredients as listed, organizing them for an efficient cooking process.
Make Lemon Pepper Seasoning: In a small dish or ramekin, combine granulated onion, granulated garlic, cracked black pepper, salt, and paprika using a fork. Set the seasoning aside.
Coat Wings with Seasoning: Pat the chicken wings very dry with paper towels. Drizzle olive oil over the wings, sprinkle the lemon pepper seasoning and lemon zest evenly, then gently toss to coat thoroughly.
Marinate: Place the seasoned wings in the refrigerator for 20 to 30 minutes to allow flavors to develop.
Prepare Oven and Rack: Preheat the oven to 425°F (218°C). Line a baking sheet with foil, place a wire rack over it, and lightly mist the rack with cooking spray for non-stick baking.
Mix Coating Powder: In a small ramekin, mix together the all-purpose flour and baking powder.
Apply Flour Coating: After marinating, sprinkle the flour and baking powder mixture over the wings and gently toss them until evenly coated. Arrange the wings spaced out on the wire rack to promote crisping and air circulation.
Bake Wings: Bake the wings on the lower third rack of the oven for about 40 minutes until golden brown and crispy. Optionally, broil for 1-2 minutes to enhance color and skin char.
Rest Wings: Remove the wings from the oven and let them rest for a minute while preparing the glaze.
Prepare Lemon Butter Sauce: Melt unsalted butter in a small dish in 15 to 30-second intervals, then stir in lemon juice to combine.
Toss Wings in Glaze: Pour the lemon butter sauce into a large bowl, add the wings, and gently toss with tongs until evenly coated.
Serve: Transfer the lemon pepper wings to a serving platter, sprinkle with extra freshly-cracked black pepper and salt if needed, garnish with chopped parsley, and serve with lemon wedges on the side.

Notes

Ensure wings are patted very dry before seasoning to achieve maximum crispiness.
Using a wire rack during baking helps air circulate for a crisp skin without frying.
Baking powder (aluminum-free if preferred) helps the skin crisp up; do not substitute with baking soda.
Adjust black pepper and lemon zest amounts to taste if you prefer a stronger or milder lemon pepper flavor.
Broiling is optional but enhances the skin crispiness and color.
Serve immediately for best texture; leftovers can be reheated in the oven to restore crispiness.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: American