Lemon Pepper Wings are crispy, zesty, and full of bold flavor with just the right balance of citrus and savory seasoning. I love how the bright lemon cuts through the richness of the wings, while the pepper adds a subtle kick. These wings are simple, classic, and always a hit whether I’m making them for game day, family dinner, or a casual get-together.
Why You’ll Love This Recipe
I like this recipe because it delivers big flavor with minimal effort. The lemon pepper seasoning is bold but not overpowering, and the wings come out crispy on the outside and juicy on the inside. They’re versatile too—I can bake them, air fry them, or toss them with butter for extra richness. They’re one of those recipes everyone recognizes and always enjoys.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken wings, split into flats and drumettes
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Baking powder
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Salt
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Black pepper
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Lemon pepper seasoning
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Olive oil or melted butter
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Fresh lemon juice (optional)
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Lemon zest (optional)
Directions
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I start by patting the chicken wings completely dry with paper towels to help them crisp up.
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I place the wings in a large bowl and toss them with baking powder, salt, pepper, and lemon pepper seasoning until evenly coated.
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I arrange the wings on a wire rack set over a baking sheet, making sure they’re not touching.
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I bake them in a preheated oven at 425°F (220°C) for 40–45 minutes, flipping halfway through, until golden and crispy.
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While the wings bake, I melt butter or warm olive oil and mix it with a little lemon juice and zest if I’m using it.
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Once the wings are done, I toss them in the lemon butter mixture or serve them dry for a classic lemon pepper finish.
Servings and timing
This recipe serves about 4 people and takes roughly 50 minutes total, including prep and baking time. Most of the cooking is hands-off.
Variations
Sometimes I make these “wet” lemon pepper wings by tossing them generously in lemon butter sauce. Other times I keep them dry and extra crispy. I’ve also added garlic powder or a pinch of cayenne for more depth and heat. If I want extra crispiness, I broil them for the last 2–3 minutes and watch closely.
Storage/reheating
I store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 400°F (200°C) for about 10–12 minutes until hot and crispy again. I avoid reheating in the microwave since it softens the skin.
FAQs
What’s the difference between dry and wet lemon pepper wings?
Dry wings are seasoned only with lemon pepper, while wet wings are tossed in a lemon butter sauce after cooking. I like both—it just depends on my mood.
Can I use an air fryer instead of the oven?
Yes, I air fry them at 380°F (195°C) for about 20–25 minutes, shaking halfway through, until crispy.
Why use baking powder on wings?
Baking powder helps draw moisture out of the skin, which makes the wings crispier in the oven.
Can I use bottled lemon juice?
I can, but fresh lemon juice tastes brighter and fresher. I usually use fresh when I have it.
What dips go well with lemon pepper wings?
I like serving them with ranch, blue cheese, or even a garlic aioli. The creamy dips balance the citrus flavor nicely.
Conclusion
Lemon Pepper Wings are one of those timeless recipes I never get tired of making. I love their crisp texture, bright lemon flavor, and how easy they are to prepare. Whether I serve them dry and crispy or tossed in lemon butter, these wings always deliver bold flavor and serious crowd appeal.
