Lemon Pepper Chicken Wings: Bright, Buttery, Undisputed

Lemon pepper wings don’t need hot sauce to be great. They just need butter and lemon. Lots of both.

Bake these until the skin shatters. Toss in a buttery, zesty, peppery glaze. Bright. Rich. Addictive. Make extra. You’ll eat them all.

Ingredients

Serves 4 as appetizer.

• 2 lbs chicken wings (drumettes and flats)
• 1 tbsp baking powder (NOT baking soda)
• 1 tsp salt
• ½ tsp black pepper

For the Lemon Pepper Butter:

• 4 tbsp unsalted butter
• 2 tbsp lemon pepper seasoning (like Lawry’s or homemade)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil. Place a wire rack on top.
2. Pat wings completely dry with paper towels (critical for crispiness).

Step 2: Season the Wings

1. In a bowl, mix baking powder, salt, and pepper. Toss wings to coat evenly.
2. Arrange wings in a single layer on the rack.

Step 3: Bake Until Crispy

1. Bake 40-45 minutes, flipping halfway, until golden brown and crispy.

Step 4: Make the Lemon Pepper Butter

1. While wings bake, melt butter in a small saucepan or microwave.
2. Whisk in lemon pepper seasoning, lemon juice, and lemon zest.

Step 5: Toss and Serve

1. Transfer hot wings to a large bowl. Pour lemon pepper butter over. Toss to coat.
2. Garnish with parsley. Serve immediately with extra lemon wedges.

Summary

Prep Time: 10 minutes | Cook Time: 40-45 minutes | Total Time: 50-55 minutes

Yield: 4 appetizer servings

Difficulty: Easy

Storage Notes

Fridge:

Store for 3 days. Reheat to bring back crispiness.

Reheat:

Air fryer at 375°F for 5 minutes. Oven at 400°F for 8-10 minutes. Microwave = sad wings. Don’t.

Pro Tip:

Use fresh lemon zest if you have it. Makes the lemon flavor pop.