Lemon Pepper Wings

The first time I made lemon pepper wings, it was completely by accident. I had people coming over and realized I forgot to buy sauce, so I started throwing things together that were sitting in my fridge. The smell when they came out of the oven was incredible, and now these are the most requested wings at every gathering.

Last summer I made these for a Fourth of July party and my friend stood by the platter eating them straight from the serving bowl. She finally admitted she had consumed six wings before anyone else even arrived. That is the kind of wing that ruins your appetite for everything else in the best possible way.

Ingredients

• Chicken wings: Separating flats and drumettes helps them cook evenly and gives everyone their preferred piece
• Olive oil: Helps the seasoning stick and promotes that crispy skin we are all after
• Salt and black pepper: The foundation layer that gets applied before baking builds flavor from the inside out
• Garlic powder: Adds a subtle background note that keeps the lemon from being too one note
• Unsalted butter: Using unsalted lets you control exactly how salty the coating becomes
• Lemon zest: This is where all the bright lemon flavor lives, so do not skip it
• Fresh lemon juice: Adds just enough acid to make your mouth water without being overpowering
• Extra black pepper: The coating needs a generous amount to create that signature lemon pepper kick
• Coarse sea salt: The larger crystals give you little bursts of saltiness throughout each bite
• Fresh parsley: Adds color and makes everything look restaurant worthy

Instructions

Get the oven ready:

Preheat your oven to 425°F and set up a baking sheet with parchment and a wire rack. This setup is what makes the wings crispy on all sides without needing to flip them constantly.

Season the wings:

Pat those wings completely dry with paper towels, then toss them with olive oil, salt, pepper, and garlic powder until every piece is evenly coated. The drier the wings start, the crispier they will finish.

Bake them to perfection:

Arrange the wings in a single layer on the wire rack and bake for 30 to 35 minutes. Flip them halfway through and watch for that beautiful golden brown color that tells you they are done.

Make the magic coating:

While the wings bake, whisk together melted butter, lemon zest, lemon juice, extra black pepper, and coarse sea salt. Your kitchen will start smelling amazing and people will start asking what is happening.

The toss:

Take those hot wings straight from the oven and drop them into the lemon pepper butter mixture. Toss them immediately so the coating melts into every crevice and crack.

Finish and serve:

Transfer to a serving platter and sprinkle with fresh parsley if you want them to look extra impressive. Serve them while they are still hot and listen for the happy silence when people start eating.

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These wings have become my go to when I need something that feels special but does not require any complicated techniques. There is something about that combination of butter, lemon, and pepper that just works every single time.

Making Them Extra Crispy

I have tried every method for crispy wings and the wire rack method is consistently the winner. The air circulates underneath and the fat renders out perfectly. If you really want to step it up, let the wings sit uncovered in the fridge for an hour before cooking. This dries out the skin even more and gives you restaurant style crunch.

Air Fryer Variation

When I am cooking for just myself, the air fryer is my best friend. These wings come out perfectly at 400°F for 22 to 25 minutes. You still want to use the same two step seasoning process and toss them in the lemon pepper butter immediately after they come out. The air fryer version is just as good and heats up the house a lot less.

Serving Ideas

These wings disappear fast, so I always make extra than I think I need. Set up a simple dipping station with ranch and blue cheese dressing because some people are very particular about their wing dip choices. Celery sticks add a nice crunch and give people something to reach for between wings.

• Double the coating recipe if you are making more than two pounds of wings
• These reheat surprisingly well in a 350°F oven for 10 minutes
• Line your serving platter with paper towels to catch any excess butter

Save

Hope these lemon pepper wings become your new favorite way to eat wings. They certainly have earned a permanent spot in my regular rotation.

Recipe FAQ

→ How do I get the crispiest wings?

Pat wings thoroughly dry before seasoning. For extra crispiness, let them air-dry uncovered in the refrigerator for 1 hour before baking. Using a wire rack allows heat to circulate evenly, rendering fat and crisping skin on all sides.

→ Can I make these in an air fryer?

Absolutely. Cook wings at 400°F (200°C) for 22–25 minutes, shaking halfway through. Toss with the lemon pepper butter immediately after cooking for best coating adherence.

→ What dipping sauces pair well?

Cool ranch or blue cheese dressing balances the citrus and heat beautifully. A garlic aioli or honey mustard also complements the tangy, peppery notes. Serve with fresh celery and carrot sticks for classic contrast.

→ Can I use other cuts of chicken?

Chicken thighs work wonderfully—adjust cooking time to 25–30 minutes depending on thickness. For boneless options, tenders or breast cutlets cook faster, about 15–20 minutes at the same temperature.

→ How long do leftovers keep?

Store cooled wings in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispiness, or microwave briefly for a softer texture. The lemon pepper flavor develops even more over time.