Baked Lemon Pepper Wings (Printer-friendly)

Crispy wings with zesty lemon pepper coating, ideal for game day or parties.

# 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 - 1/2 teaspoon sea salt
12 - 2 tablespoons chopped fresh parsley (optional)

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat the chicken wings dry with paper towels to ensure maximum crispiness.
03 - In a large bowl, toss the wings with olive oil, kosher salt, black pepper, garlic powder, and onion powder until evenly coated.
04 - Arrange wings in a single layer on the wire rack, spacing them evenly to allow air circulation.
05 - Bake wings for 35 to 40 minutes, turning halfway through, until 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 well coated.
08 - Transfer wings to a serving platter, garnish with chopped parsley if desired, and serve hot.

# Expert Advice:

01 -
  • They come out genuinely crispy from the oven without any fussing over a deep fryer.
  • The lemon pepper coating is fresh and bold enough to make people forget they're eating something simple.
  • Everything is ready in under an hour, which means you can pull these together after work on a weeknight.
02 -
  • The wire rack is non-negotiable—I tried baking directly on the sheet once and they came out uneven, with soggy bottoms.
  • Don't skip the drying step, even if you're in a rush; it's the difference between crispy wings and disappointing ones.
  • The lemon juice can split the butter if it's too hot, so let the melted butter cool for just a minute before mixing in the citrus.
03 -
  • Start with room-temperature wings if you can—they'll cook more evenly than cold ones straight from the fridge.
  • Invest in fresh lemons when you make this; the difference between fresh zest and anything bottled is night and day in the final coating.

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