Lemon Pepper Wings
Add Preferred Source
Lemon Pepper Wings are my answer to craving restaurant wings at home, and the oven gets them just as crispy. Baking powder works magic on the skin, and lemon pepper butter brings all that tangy, peppery flavor. They’re crispy on the outside, juicy on the inside, and ridiculously easy to make.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make them for game day parties, potlucks, tailgates, and summer cookouts when I want crispy, flavorful finger food that comes together in under an hour. They’re a crowd-pleaser that travels well and reheats easily in the oven. Wings stay fresh in the fridge for 3 to 4 days or freeze for up to 3 months, making them great for meal prep.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lemon Pepper Wings with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Using just a handful of simple ingredients and a sheet pan, you’ll have lemon-pepper chicken wings that are juicy inside and crispy outside, even without a deep fryer.
Preheat and Prep
Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil, so the wings don’t stick and cleanup stays easy.
Coat the Wings
In a large mixing bowl, toss the chicken wings with baking powder and salt until every piece is evenly coated. The baking powder is what makes the skin crispy, so make sure it’s distributed well.
Arrange on the Baking Sheet
Spread the wings in a single layer on the prepared baking sheet, making sure they’re not touching or overlapping. This allows hot air to circulate around each wing for maximum crispiness. Cook them in batches if needed.
Bake Until Golden and Crispy
Bake for 40–45 minutes, or until the wings are golden brown, crispy on the outside, and cooked through. You’ll know they’re done when the skin looks deeply golden, and the internal temperature reaches 165°F on an instant-read meat thermometer.
Make the Lemon Pepper Butter
While the wings bake, combine butter (melted) and lemon pepper seasoning in a small bowl. Once the wings come out of the oven, drizzle or brush the butter mixture over them using a silicone pastry brush so every wing gets coated.
Garnish and Serve
Garnish with fresh lemon wedges and chopped parsley. The lemon juice of the lemon wedges adds an extra citrus punch, while the parsley adds brightness and a pop of color. Serve warm, with extra lemon pepper butter on the side for dipping if you like, and enjoy!
If you’re bringing these wings to a potluck, tailgate, or party, let them cool for about 10 minutes after tossing in the lemon pepper butter, then pack them in an airtight container with a paper towel on the bottom to absorb any excess moisture.
They travel well at room temperature for up to 2 hours and stay crispy. For longer trips, use an insulated carrier to keep them warm, and avoid stacking them too tightly so the crispy skin doesn’t steam and soften.
Pack the lemon wedges and parsley separately and add them right before serving.
Ingredients
- 2 pounds chicken wings
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons butter melted
- 1 tablespoon lemon pepper seasoning
- Lemon wedges & parsley for serving
Video
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the chicken wings with baking powder and salt until evenly coated.2 pounds chicken wings, 1 tablespoon baking powder, ½ teaspoon salt
- Spread the wings in a single layer on the baking sheet.
- Bake for 40–45 minutes, or until the wings are golden, crispy, and cooked through.
- Stir the melted butter and lemon pepper seasoning together, then drizzle or brush over the wings.3 tablespoons butter, 1 tablespoon lemon pepper seasoning
- Garnish with lemon wedges and parsley, and serve warm.Lemon wedges & parsley
Notes
Nutrition
How to Store Leftovers
Store leftover wings in an airtight container in the fridge for 3 to 4 days. To reheat, spread them on a baking sheet and warm in the oven until heated through, and the skin crisps up again.
You can also freeze them in a freezer-safe container or bag for up to 3 months. Thaw them overnight in the refrigerator before reheating in the oven so they get crispy again instead of soggy.
What to Serve With Lemon Pepper Wings
I usually serve these wings with classic vegetable sides like celery or carrot sticks for dipping into the lemon pepper sauce. A ranch or blue cheese dressing, spinach artichoke dip, or even hot sauce is also perfect for dipping or drizzling.
Coleslaw, potato salad, and smashed potatoes with parmesan cheese are great for backyard cookouts, while mac and cheese or baked beans round out the plate for game day spreads.
For something lighter, a simple cucumber salad, mixed greens with a tangy vinaigrette, or a corn on the cob balances the richness of the buttery wings.
More Easy Recipes for You to Try at Home
I’ve got other easy chicken appetizers perfect for game days and gatherings.
