Description
Lemon Pepper Wings are crispy, juicy, and packed with flavor. This recipe combines zesty lemon, cracked black pepper, and garlic with tender chicken wings that bake up perfectly golden. Finished with a buttery lemon drizzle, these wings are an irresistible appetizer, party snack, or game-day favorite. Whether baked, fried, or air-fried, they’re simple to make and always deliver bold flavor.
Ingredients
- 1 ½ pounds chicken wings
- 1 tablespoon olive oil
- 2 teaspoons lemon pepper seasoning
- 1 ½ teaspoons lemon zest
- 1 clove garlic, minced (or ½ teaspoon garlic powder)
- Kosher salt, to taste
- Black pepper, to taste
- 3 tablespoons melted butter
- 1 teaspoon fresh lemon juice
- Chopped fresh parsley, for garnish (optional)
- For Oven Method Only: 1 teaspoon baking powder and 1 tablespoon all-purpose flour
Instructions
- Pat chicken wings dry with paper towels to ensure crispiness.
- For oven method: Preheat oven to 425°F.
- Toss wings with flour and baking powder, then refrigerate for 15 minutes.
- Coat wings with olive oil, lemon pepper seasoning, lemon zest, and garlic.
- Line a baking sheet with foil and place a rack on top. Spray the rack with non-stick cooking spray.
- Arrange wings on the rack and bake for 20 minutes. Flip and bake an additional 15 minutes until crispy.
- Optional: Broil for 1 minute per side for extra crispiness.
- Mix melted butter with lemon juice. Toss hot wings in this mixture until fully coated.
- Season with extra pepper, salt, and fresh parsley if desired.
- Serve immediately while hot and crispy.
Notes
Lemon Pepper Wings are best enjoyed hot and fresh out of the oven or fryer for maximum crunch. Serve them with classic sides like celery sticks, carrot sticks, ranch, or blue cheese dip. For a heartier spread, pair them with fries, onion rings, or mac and cheese. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use an air fryer or oven at 375°F for 8–10 minutes until heated through and crispy again. Avoid microwaving, as it makes the wings soggy. If freezing, store cooked wings in a freezer-safe container for up to 2 months, then reheat directly from frozen in the oven.