Lemon Pepper Wings

The first time I made these wings was on a Tuesday night when I had zero energy to cook but was craving something that felt like weekend food. My husband walked in mid-prep and asked what smelled so bright and citrusy. Now theyre our go-to whenever we need a pick-me-up dinner that still feels special.

Last summer I doubled this recipe for a small gathering of friends, and honestly thought I might not have enough food. Everyone crowded around the platter, and my friend Sarah grabbed the last wing before I could even offer seconds. Now I always make extra, just in case.

Ingredients

• Chicken wings (1.5 lbs): Separate into flats and drumettes yourself or ask the butcher to do it for you
• Olive oil (2 tbsp): Helps the seasoning cling and promotes even browning in the oven
• Salt (1 tsp): Essential for bringing out the natural chicken flavor
• Cracked black pepper (1 tsp plus 1 tbsp): Freshly cracked makes a huge difference in aroma and heat
• Garlic powder (1 tsp): Adds savory depth without burning like fresh garlic might
• Unsalted butter (2 tbsp): Creates that luxurious coating that clings to every crispy surface
• Lemon zest (2 lemons): The real flavor powerhouse here, so use a microplane for the finest zest
• Fresh lemon juice (1 tbsp): Cuts through the richness with just enough acidity
• Coarse sea salt (1 tsp): Finishing salt adds texture and pops of salinity
• Fresh parsley (1 tbsp, optional): Adds color and a fresh herbal note that brightens the plate

Instructions

Get your oven ready:

Preheat to 425°F with a rack in the middle position and line a baking sheet with parchment paper topped with a wire rack for air circulation

Prep the wings:

Pat them completely dry with paper towels because moisture is the enemy of crispy skin

Season generously:

Toss the wings in a large bowl with olive oil, salt, pepper, and garlic powder until every piece is evenly coated

Arrange and bake:

Spread wings in a single layer on the wire rack and bake for 30 to 35 minutes, flipping halfway through, until deeply golden

Make the coating:

While wings bake, whisk together melted butter, lemon zest, lemon juice, fresh cracked pepper, and coarse salt in a large bowl

Toss and serve:

Transfer hot wings directly into the lemon-pepper butter and toss until thoroughly coated, then serve immediately while piping hot

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My dad who usually prefers plain salt and pepper wings tried these once and immediately asked when I was making them again. That is when I knew this recipe was a keeper worth making again and again.

Making Them Extra Crispy

The wire rack method works brilliantly but letting the wings air-dry in the uncovered fridge for an hour before baking takes the crunch to another level. The cold air dehydrates the skin, allowing it to crisp up dramatically in the high heat.

Air Fryer Variation

When it is too hot to turn on the oven, cook these at 400°F in the air fryer for 22 to 25 minutes, shaking the basket halfway through. The coating technique stays exactly the same and results are surprisingly close to the oven version.

Serving Suggestions

These pair beautifully with cool ranch or blue cheese dressing and crisp celery sticks to balance the heat. I have also served them alongside a simple arugula salad with vinaigrette to cut the richness.

• Double the coating if you like things really saucy and intense
• Try cauliflower florets instead of chicken for a vegetarian version
• Cut back on the cracked pepper if you prefer milder heat

Bookmark

Hope these wings bring as much joy to your table as they have to mine. Happy cooking.

Recipe Questions

→ How do I get extra crispy wings?

Let wings air-dry uncovered in the refrigerator for 1 hour before baking. This removes excess moisture, allowing skin to crisp up beautifully in the oven.

→ Can I make these in an air fryer?

Yes, cook at 400°F for 22–25 minutes, shaking the basket halfway through. Toss with lemon-pepper butter immediately after cooking for best coating.

→ What should I serve with lemon pepper wings?

Ranch or blue cheese dressing and celery sticks make classic pairings. The cooling dip balances the zesty, peppery coating perfectly.

→ Can I use other cuts of chicken?

Chicken thighs work well—adjust cooking time to ensure they reach 165°F internally. Cauliflower florets also make a great vegetarian alternative.

→ How long can I store leftover wings?

Store in an airtight container for up to 4 days. Reheat in a 375°F oven for 10–12 minutes to restore crispiness. Microwaving may make them soggy.