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Close-up of baked Lemon Pepper Wings garnished with chopped herbs and grated cheese, with a bowl of sauce in the foreground.

Lemon Pepper Wings

Author: Mandy Applegate
Lemon Pepper Wings are my go-to when I want crispy, restaurant-quality wings without leaving home. The oven gets them perfectly crispy on the outside and juicy on the inside, while tangy lemon pepper butter coats every bite with bold, zesty flavor. I make them for game day parties, potlucks, tailgates, and summer cookouts because they come together in under an hour and everyone loves them. They stay fresh in the fridge for 3 to 4 days or freeze for up to 3 months and reheat beautifully in the oven.
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Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: Lemon Pepper Wings
Servings: 4
Calories: 353kcal

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
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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

I've made these wings dozens of times, and here are my best tips for getting them perfectly tender and crispy every time:
Pat the wings dry: Dry chicken skin crisps up better, so use paper towels to pat the wings completely dry before tossing with baking powder.
Don't skip the baking powder: It raises the pH of the skin, which helps it brown faster and get crispier in the oven. Make sure you're using baking powder, not baking soda.
Space them out: Arrange the wings in a single layer with space between each piece so hot air circulates evenly and the skin crisps on all sides.
Brush butter after baking: Adding the lemon pepper butter after the wings come out of the oven keeps the skin crispy instead of steaming it soggy.
Use a wire rack for extra crispiness: Set a wire baking rack on top of the baking sheet before arranging the wings so air circulates underneath for even crispier skin.
Flash-freeze before storing: Freeze wings on a baking sheet for 1 hour, then transfer to a container so they don't stick together, and the crispy coating stays intact. Keep chilled for 3 to 4 days or frozen for up to 3 months, then thaw in the fridge and reheat in the oven.

Nutrition

Calories: 353kcal | Carbohydrates: 2g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 766mg | Potassium: 214mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 2mg
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