If you ask me, lemon pepper wings are one of life’s simple pleasures.
These wings strike the perfect balance between zesty citrus and bold black pepper, creating a flavor combo that’s hard to resist. The skin gets nice and crispy in the oven, while the meat stays juicy and tender.
I love how the fresh lemon adds a bright kick to the classic pepper seasoning, making these wings just a bit different from your usual buffalo-style fare. A quick toss in the seasoning mix and some time in a hot oven is all it takes.
They’re the kind of crowd-pleasing finger food that disappears fast at any gathering, and they’re just as good for a casual weeknight dinner.
Why You’ll Love These Lemon Pepper Wings
- Extra crispy skin – The secret ingredient – baking powder – helps create that perfectly crispy exterior you’d expect from a restaurant, right in your own oven.
- No deep frying needed – These wings are baked, not fried, making them easier to prepare with less mess and less oil, while still achieving that amazing crunch.
- Perfect balance of flavors – The combination of zesty lemon, black pepper, and honey creates a sauce that’s tangy, peppery, and slightly sweet – much better than store-bought versions.
- Make-ahead friendly – You can prep these wings in advance and keep them in the fridge until you’re ready to bake, making them perfect for game day or parties.
- Simple ingredients – Everything you need is probably already in your kitchen, and there’s no need for special marinades or complicated ingredients.
What Kind of Chicken Wings Should I Use?
For this recipe, you’ll want to look for party wings, which come already split into drummettes and wingettes (also called flats). While you can buy whole wings and split them yourself, pre-cut wings save time and are perfect for even cooking. Fresh wings typically work best, but frozen wings are fine too – just make sure they’re completely thawed and patted very dry before cooking. For the best value, consider buying family-pack sizes and freezing what you don’t use, since wings tend to be cheaper in bulk. If you can find them, air-chilled wings often produce crispier results since they contain less excess moisture than traditionally processed wings.
Options for Substitutions
This wings recipe is pretty straightforward, but here are some helpful swaps if you need them:
- Chicken wings: While whole wings are best for this recipe, you can use just drummettes or wingettes if that’s what you have. Chicken tenders can work too, but reduce cooking time by about 5-7 minutes.
- Baking powder: This is key for crispy skin – don’t skip it! If you must, cornstarch can work but won’t give quite the same crispiness.
- Butter: You can use ghee or olive oil instead of butter for the sauce. If using olive oil, add an extra pinch of salt to make up for the unsalted butter.
- Lemon: No fresh lemons? Use 1/2 teaspoon lemon extract for the zest, and bottled lemon juice works fine too. In a pinch, lime can work for a different but tasty twist.
- Honey: As mentioned in the recipe, maple syrup works great. Agave nectar or brown sugar are good options too – use the same amount.
- Chives: Green onions (just the green parts) make a perfect substitute for the garnish, or skip them altogether – they’re just for looks!
Watch Out for These Mistakes While Baking
The biggest mistake when making lemon pepper wings is not patting the wings completely dry before seasoning – any excess moisture will prevent that coveted crispy skin from forming, so take an extra minute with paper towels to ensure they’re bone dry.
Another common error is confusing baking soda with baking powder – you must use baking powder as it helps create that crunchy exterior, while baking soda will leave an unpleasant metallic taste.
The timing of your sauce application is crucial – adding it too early will make the wings soggy, so wait until they’re fully cooked and crispy before tossing them in the lemon pepper butter sauce.
For extra crispiness, let the wings rest uncovered in the fridge for 4-8 hours before cooking, and make sure to space them evenly on the wire rack without touching each other to allow proper air circulation.
What to Serve With Lemon Pepper Wings?
These zesty wings pair perfectly with classic sides that can handle bold flavors. A crisp celery and carrot stick combo with blue cheese or ranch dipping sauce is always a crowd-pleaser, while a cool and creamy coleslaw helps balance the peppery kick. For something more substantial, try serving these wings with seasoned french fries or potato wedges – the starchy goodness complements the tangy lemon sauce really well. If you’re keeping things casual for game day, put out some garlic parmesan potato chips or a bowl of mac and cheese on the side.
Storage Instructions
Keep Fresh: Got leftover wings? Place them in an airtight container and pop them in the fridge for up to 4 days. The lemon pepper flavor actually gets better as it sits, making these wings perfect for meal prep or next-day snacking.
Freeze: These wings freeze really well! Let them cool completely, then place them in a freezer bag or container. They’ll stay good for up to 3 months in the freezer. Pro tip: freeze them in portions you’ll actually eat to make reheating easier.
Reheat: To get that crispy texture back, reheat the wings in the oven at 375°F for about 10-15 minutes, or pop them in the air fryer for 5-7 minutes at 350°F. Avoid using the microwave if you can – it’ll make the skin soggy. Once they’re hot, you can brush them with a little extra lemon pepper sauce if you want!
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 100-120 g
- Fat: 150-170 g
- Carbohydrates: 10-15 g
Ingredients
- Vegetable oil (for greasing wire rack as needed)
- 2 pounds chicken wings (both wingettes and drummettes)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/4 cup unsalted butter
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 teaspoons honey (or choose maple syrup)
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 tablespoon finely chopped chives (optional garnish)
Step 1: Preheat the Oven and Prepare the Baking Sheet
Adjust your oven rack to the middle position and preheat the oven to 450°F (232°C).
Line a large baking sheet with foil for easy clean-up.
To prepare a wire rack, coat both sides with vegetable oil using a folded paper towel or cooking spray.
Place the greased wire rack inside the baking sheet.
Step 2: Dry and Season the Chicken
Line a separate baking sheet or plate with paper towels.
Arrange the chicken wings and drumettes on top, then thoroughly pat them dry with more paper towels to ensure crispiness.
In a large bowl, whisk together baking powder, salt, and black pepper.
Add the chicken to the bowl and mix well, ensuring each piece is evenly coated with the seasoning mixture.
Step 3: Bake the Chicken Wings
Space the seasoned chicken evenly on the prepared wire rack.
Place in the oven and bake for 20 minutes.
Flip the chicken pieces, continuing to bake for another 15 minutes.
Flip once more and bake until the skin is golden brown, crisp, and the internal temperature reaches 165ºF (74ºC), for about an additional 5 to 10 minutes.
Remove the chicken from the oven and set aside to cool slightly.
Step 4: Prepare the Lemon Pepper Sauce
While the chicken is baking, make the sauce.
In a small saucepan, melt the butter over medium-low heat.
Once melted, turn off the heat and whisk in lemon zest, lemon juice, honey, black pepper, kosher salt, onion powder, and garlic powder until well combined.
Allow the sauce to cool slightly to thicken its consistency.
Step 5: Toss and Serve
Immediately transfer the baked wings to a large bowl.
Pour the lemon pepper sauce over the wings, tossing them to ensure an even coating.
Transfer the sauced wings to a serving platter and garnish with chopped chives for a fresh touch.
Serve any remaining lemon pepper sauce on the side for additional dipping.
Enjoy your deliciously zesty lemon pepper wings!