Lemon Pepper Chicken Wings: Crispy, Zesty, and Crowd-Pleasing
Master oven baking to achieve golden, crunchy morsels that steal the show at gatherings.
Few food pairings achieve legendary status the way lemon and pepper do when paired with chicken wings. Their synergy delivers a bright, punchy flavor with tart undertones and gentle, fragrant heat. If you’re seeking a recipe that’s always a hit—be it for game day, a family gathering, or simply to satisfy a savory craving—these oven-baked lemon pepper chicken wings are the answer. This dish is renowned for its crispy skin and its bold, flavorful glaze.
Why Lemon Pepper Wings Stand Out
- Vibrant Flavor Profile: Fresh lemon zest mingles with the subtle heat of black pepper for an unmistakable taste.
- Crispy Skin, No Fryer Needed: A sprinkle of baking powder before baking yields a shatteringly crisp exterior—no deep frying required.
- Versatile for Parties: Perfect for Super Bowl spreads, casual gatherings, or weeknight dinners.
What is Lemon Pepper Seasoning?
Lemon pepper seasoning brings together dried lemon zest, cracked black pepper, and kosher salt. Some store-bought (or homemade) blends may include hints of garlic or onion powder, accentuating its savory complexity. It’s a versatile staple for chicken, steak, seafood, and even fries, offering a burst of flavor far beyond what plain salt and pepper provide.
The Secret to Crispy Oven-Baked Chicken Wings
Achieving restaurant-level crunch at home is easier than you think. Baking powder is the crucial ingredient that works its magic:
- Baking Powder: It draws out moisture from the skin, enhancing browning and crisp texture in the oven.
- Air Circulation: A wire rack atop a foil-lined baking sheet allows hot air to circulate all around each wing, ensuring even crispness.
- Drying Time: Pat the wings dry, then let them rest uncovered—up to 24 hours in the fridge—to intensify crunch when baked.
How to Get Seasoning to Stick
There’s no need to worry about lemon pepper falling off bland wings. The seasoning is intermixed with melted butter, honey, hot sauce, and fresh lemon juice after the wings are baked. Tossing the cooked wings in this luscious sauce means every nook and cranny gets coated, ensuring maximum flavor and stick.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken drumettes and flats (tips removed) | 4 lb. |
| Nonstick cooking spray | – |
| Kosher salt | 2 tsp. |
| Baking powder | 4 tsp. |
| Unsalted butter, melted | 1/2 cup |
| Lemon pepper seasoning | 2 tbsp. |
| Honey | 2 tbsp. |
| Hot sauce | 1 tbsp. |
| Fresh lemon juice | 2 tsp. |
| Lemon wedges (for serving) | – |
Step-by-Step Directions
- Step 1: Pat chicken wings thoroughly dry with paper towels. Layer two rimmed baking sheets with foil, place wire racks on each, and spray generously with nonstick cooking spray.
- Step 2: In a large bowl, combine kosher salt and baking powder. Toss wings until coated evenly. Lay out wings on racks with space between each. Let wings sit at room temperature for one hour, or refrigerate them—uncovered—for up to 24 hours.
- Step 3: Preheat oven to 450°F. Place racks on upper and lower thirds. If wings were refrigerated, bring to room temperature for half an hour.
- Step 4: Bake wings for 25 minutes. Flip and rotate sheets between oven racks. Continue baking for 20–25 minutes more until deeply golden and crisp.
- Step 5: While baking, mix melted butter, lemon pepper seasoning, honey, hot sauce, and lemon juice together in a large bowl.
- Step 6: Transfer finished wings into the bowl with the butter mixture. Toss until evenly coated. Serve immediately on a platter with lemon wedges.
Pro Tips for Success
- Generously use cooking spray on wire racks for easier clean-up and to prevent sticking.
- Space wings apart: Crowding leads to steaming, not baking, and prevents crispness.
- Let wings air-dry: The longer the rest, the drier and crisper the skin gets when baked.
- Finish while hot: Toss wings in the glaze straight out of the oven while they’re crisp and hot.
Serving Suggestions
Lemon pepper chicken wings shine on their own, but pair beautifully with fresh, cool elements and classic sides:
- Celery and carrot sticks for a cooling crunch.
- Classic dips like ranch and blue cheese.
- Extra lemon wedges to squeeze over for a fresh zest hit.
- Game day platter with hot wings, fries, and potato wedges.
What others are reading
Make-Ahead & Storage Advice
- Wing Preparation: Wings can be tossed in salt and baking powder and refrigerated (uncovered) overnight; bake just before serving for crunch.
- Leftovers: Store wings in an airtight container for up to 2 days. Reheat in a hot oven (425°F) to restore crispness—avoid microwaving, which makes skin soggy.
- Sauce: Prepare the butter-lemon mixture ahead and gently reheat before tossing with hot wings.
Customization Ideas
- Heat Level: Increase hot sauce for more fire, or swap for milder wing sauce for less spice.
- Sweetness: Use maple syrup or agave instead of honey for a different, but still balanced, glaze.
- Herbs: Add chopped chives, parsley, or dill for fresh herbal depth after tossing in sauce.
- Wing Type: Substitute drumettes or flats as you prefer.
Frequently Asked Questions (FAQs)
Q: What makes these wings so crispy without frying?
A: Baking powder reacts with the chicken skin, promoting browning and crisp texture. Drying the wings before baking is also essential for maximum crunch.
Q: Can I make these wings gluten-free?
A: Yes! Baking powder and the lemon pepper sauce contain no gluten. Just ensure your baking powder is labeled gluten-free.
Q: Is lemon pepper seasoning spicy?
A: Not particularly—the heat is mild and comes from black pepper. For spicy wings, increase the amount of hot sauce in the glaze.
Q: Can I air-fry these wings instead of baking?
A: Absolutely. Prepare wings as directed and air-fry at 400°F in batches, flipping halfway. Toss with glaze after air-frying for similar flavor and texture.
Q: What else can I use lemon pepper seasoning on?
A: Try it on steak, shrimp, fish, roasted vegetables, and French fries for a flavorful zest boost.
Expert’s Note: Meet the Recipe Developer
Sloane Layton—trained chef, recipe developer, and frequent contributor to The Pioneer Woman—created this crowd-pleasing wing recipe. She’s a passionate bread baker and pastry connoisseur who revels in food exploration. When she’s not developing mouthwatering recipes, she’s on a quest for the flakiest croissant across the country.
Nutrition & Dietary Information
This recipe is high in protein and provides moderate calories. The glaze can be sweetened less to reduce sugar content, and butter may be swapped for margarine for dairy-free options.
| Attribute | Approximate per Serving* |
|---|---|
| Calories | 250-300 |
| Protein | 22g |
| Fat | 18g |
| Carbs | 4g |
| Sugar | 2g |
*Approximate values; actual nutrition varies based on wing size and amount of glaze used.
Related Recipes to Try
- Easy Buffalo Wings: Classic hot wing flavor with buttery buffalo sauce, perfect for fans of heat.
- Lemon Pepper Chicken: Boneless, skillet-seared chicken with a citrusy, garlicky twist.
- Air Fryer Chicken Wings: Fast and crispy, with flexible sauces for customization.
Final Thoughts
Oven-baked lemon pepper chicken wings are a celebration of crisp texture and bold, zesty flavor. With simple techniques and pantry-friendly ingredients, you can bring restaurant-worthy wings into your own kitchen—perfect for sharing with friends or enjoying solo. Once you master this recipe, lemon and pepper seasoning will become a fixture in your kitchen arsenal, adding zing to countless dishes.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a38526790/lemon-pepper-chicken-wings-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a38666111/air-fryer-chicken-wings-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a38974635/lemon-pepper-chicken-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9881/wings/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37090558/chicken-wing-recipes/
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