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
- Preheat oven to 425°F (220°C). Line a baking sheet with foil. Place a wire rack on top.
- Pat wings completely dry with paper towels (critical for crispiness).
Step 2: Season the Wings
- In a bowl, mix baking powder, salt, and pepper. Toss wings to coat evenly.
- Arrange wings in a single layer on the rack.
Step 3: Bake Until Crispy
- Bake 40-45 minutes, flipping halfway, until golden brown and crispy.
Step 4: Make the Lemon Pepper Butter
- While wings bake, melt butter in a small saucepan or microwave.
- Whisk in lemon pepper seasoning, lemon juice, and lemon zest.
Step 5: Toss and Serve
- Transfer hot wings to a large bowl. Pour lemon pepper butter over. Toss to coat.
- 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.
