Lemon Pepper Wings

5 from 6 votes

The secret to seriously crispy, baked Lemon Pepper Wings! Fully loaded with flavor thanks to lemon zest, black pepper, and a brush of buttery goodness.

Prep Time5

Cook Time50

Total Time55

Course: Appetizer, Main Course

Cuisine: American

Keyword: Lemon Pepper Wings

Servings:

Calories: 439kcal

Author: Kelly Anthony

Ingredients

Zest of 4 lemons, separated
2 ½ teaspoons Kosher salt
2 teaspoon black pepper
¾ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons baking powder
4 pounds thawed chicken wings (drummettes, wing portions, or both)
¼ cup unsalted butter
2 tablespoons minced Italian parsley (optional)

Instructions

If your wings are whole, using a sharp knife, find the joint and cut the wing portion from the drumette, remove the wing tip and discard.
Place 2 racks in the center of the oven and preheat the oven to 400°. Have ready two rimmed baking sheets lined with either nonstick aluminum foil or parchment paper. Parchment paper works best.
In a small bowl, add the zest of 3 lemons, salt, pepper, garlic powder, and onion powder and rub together with your fingers to mix. Then, add the baking powder to the spice mixture and stir to combine. Transfer to a gallon-sized zip-top bag.
Pat the chicken wings dry with a paper towel and add them to the bag. Secure closed and shake until the wings are evenly coated in the baking powder/spice mixture.
Place the wings on the prepared pan and bake for 30 minutes. Remove from the oven, flip each wing and return to the oven to cook for an additional 15 minutes.
Melt the butter and stir in the zest of 1 lemon as well as the parsley. Brush the wings with the butter mixture, serve, and enjoy!

Notes

TIP: In most cases, parchment paper will work best for baking wings. If you used nonstick aluminum foil and your wings are sticking to the pan, allow them to sit for 5 minutes, then try to turn or remove them. The heat from the wing will allow condensation to build underneath, making removal easier.

Nutrition