Lemon Pepper Chicken Wings (Printable version)

Crispy chicken wings tossed in zesty lemon pepper coating bursting with citrus and heat.

# What You'll 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, for garnish)

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings with olive oil, salt, cracked black pepper, and garlic powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack. 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 coarse sea salt in a large bowl.
05 - Remove wings from oven and immediately toss in lemon-pepper butter mixture until thoroughly coated.
06 - Transfer wings to serving platter. Sprinkle with fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • They're ready in under an hour, which means you can go from "what should I make" to "wow" without stress.
  • The lemon and pepper combination tastes bright and sophisticated without requiring any fancy techniques or hard-to-find ingredients.
  • They stay crispy on the outside and juicy inside, even if you make them an hour before guests arrive.
02 -
  • The wire rack is not optional—wings sitting directly on a baking sheet will steam on the bottom and never get properly crispy no matter how long you bake them.
  • Tossing the wings in the butter mixture while they're still hot from the oven is what makes the seasoning stick and coat beautifully; if you wait, the butter cools and the coating slides right off.
  • Don't skip patting the wings dry at the beginning—it's the one step that seems unnecessary until you taste the difference it makes.
03 -
  • Air-frying gives you the same crispy results in about 22 to 25 minutes at 400°F, which is faster and uses less energy if you're only cooking for a few people.
  • If you have time, let the wings air-dry uncovered in the fridge for an hour before baking—this extra step takes the crispiness from great to the kind of crispy that makes people reach for one more.
Return