Lemon Pepper Wings (Printable Version)

Crispy wings coated in a tangy lemon-pepper mix for a flavorful citrus and pepper kick.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes

→ Marinade & Seasoning

02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1 tsp cracked black pepper
05 - 1 tsp garlic powder

→ Lemon Pepper Coating

06 - 2 tbsp unsalted butter, melted
07 - Zest of 2 lemons
08 - 1 tbsp freshly squeezed lemon juice
09 - 1 tbsp cracked black pepper
10 - 1 tsp coarse sea salt
11 - 1 tbsp chopped fresh parsley (optional)

# Directions:

01 - Set oven to 425°F and line a baking sheet with parchment paper or foil; place a wire rack on top.
02 - Dry the wings with paper towels, then toss them in a large bowl with olive oil, salt, cracked black pepper, and garlic powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack and bake for 30 to 35 minutes, flipping halfway through, until golden brown and crispy.
04 - While wings bake, combine melted butter, lemon zest, lemon juice, cracked black pepper, and sea salt in a large bowl.
05 - Remove wings from oven and toss immediately in the lemon pepper butter mixture until fully coated; transfer to a serving platter and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside yet stay juicy inside, which feels like you've unlocked some kind of cooking cheat code.
  • The bright lemon cuts through richness without feeling heavy, making you reach for just one more.
  • Forty-five minutes from start to finish means you can actually pull this off on a weeknight without losing your mind.
02 -
  • Patting the wings completely dry before seasoning is non-negotiable if you want crispy skin—I learned this the hard way after too many soggy batches early on.
  • Tossing the wings in the butter mixture while they're still hot from the oven is what makes them absorb all that lemony flavor; doing it once they've cooled leaves them tasting mostly of seasoning instead of truly infused.
03 -
  • Invest in a microplane grater for the lemon zest—it captures the fine oils without the bitter white pith, and your wings will taste noticeably brighter.
  • Taste your butter mixture before tossing the wings; if it tastes underseasoned at room temperature, it'll be perfect once the hot wings warm it up and distribute it throughout.
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