Tender, Juicy Chicken Wings in a Lemon Pepper Sauce!
Lemon pepper chicken wings are the ultimate combination of crispy, zesty, and buttery goodness! Whether you’re hosting a game-day gathering, planning a casual weeknight dinner, or simply craving something bold and flavorful, these wings will quickly become a household favorite.
Why You’ll Love These Wings
- Perfectly Crispy Skin: Roasting the wings at high heat ensures they turn out irresistibly crunchy without needing a deep fryer.
- Bold, Bright Flavor: A punchy homemade lemon pepper sauce, made with fresh lemon juice, lemon zest, black pepper, and butter, creates the perfect balance of citrus and spice.
- No-Fry, No-Mess: No need for a fryer—these wings crisp up beautifully in the oven!
- Scalable Recipe: Whether you’re cooking for a small family dinner or a crowd, it’s easy to adjust the batch size to fit your needs.
For more of my favorite chicken wing recipes, check out these irresistible garlic parmesan wings and classic crispy grilled chicken wings! Or check out more of my delicious and easy-to-make snacks!
Ingredient Notes
No store-bought lemon pepper seasoning here! We’re making the sauce from scratch, with lots of fresh lemon zest and freshly ground black pepper.
- Chicken wings, patted dry: My daughter and I are both flats girls, but my husband and boys love drumettes, so get an assortment.
- Baking powder (for extra crispiness!)
- Spices: Kosher salt, garlic powder, onion powder, and smoked paprika.
- The sauce is made with melted butter, lemon zest, fresh lemon juice, freshly ground black pepper, and a bit of honey.
Instructions
- Prep the Wings: Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Season & Roast: In a large bowl, toss wings with baking powder, salt, garlic powder, onion powder, and smoked paprika. Arrange wings in a single layer on the wire rack. Roast for 40-45 minutes, flipping halfway through, until golden brown and crispy.
- Make the Lemon Pepper Sauce: In a small saucepan over low heat, whisk together melted butter, lemon zest, lemon juice, black pepper, and honey. Simmer for 1-2 minutes, then remove from heat.
- Toss & Serve: Transfer the hot wings to a large bowl. Pour the lemon pepper sauce over the wings and toss until evenly coated. Serve immediately with extra lemon wedges and your favorite dipping sauce!
Expert Tips!
- Pat the wings dry! Moisture prevents crisping, so use paper towels to remove excess moisture before seasoning.
- Baking powder is key! It helps break down proteins in the skin, leading to an ultra-crispy texture.
- Don’t skip the wire rack! Elevating the wings allows air to circulate, ensuring even cooking and crispness.
- Want more spice? Add a pinch of cayenne pepper or crushed red pepper flakes to the sauce.
How To Cut Chicken Wings
If you end up with a package of wings from the store that needs to be broken down, here’s how to clean them:
To separate chicken wings, flip them skin-side down to expose the joints. Place a sharp knife on the ridge between the wingette and drumette, then press down firmly to cut through the joint. If the wing has a tip, repeat the process to remove it.
Make-Ahead & Store
- Make-Ahead: Wings can be seasoned and refrigerated for up to 12 hours before roasting.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: For best results, reheat wings in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 5 minutes to maintain crispiness.
Freezing: Freeze cooked wings in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen in a 400°F oven until warmed through.
Air-Fry Chicken Wings
To cook these wings in an air fryer, preheat the air fryer to 400°F. Arrange wings in a single layer in the basket, ensuring they are not overcrowded. Air fry for 20–22 minutes, flipping halfway through, until crispy and golden brown. Toss with the lemon pepper sauce and serve immediately.
Serving Suggestions
These crispy lemon pepper wings pair perfectly with:
- Creamy ranch or blue cheese dressing.
- A side of celery and carrot sticks.
- A light, refreshing coleslaw.
- Garlic parmesan fries or homemade potato chips for the ultimate indulgence.
Wing lovers unite! These are sure to become a staple in your game day wing menu rotation! If you make these easy Lemon Pepper Chicken Wings, please let us know by leaving a review and rating below!
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More appetizers to try!
Foolproof Crunchy Fried Goat Cheese Balls! Crispy Pan Fried Sweet Potato Fritters 10-Minute Whipped Feta Dip (With Any Herbs) 5-Minute Green Olive Tapenade (In A Food Processor) Sweet & Salty Prosciutto-Wrapped Melon Slices 25-Minute Cheeseburger Sliders with Gruyere
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Crispy, Roasted Lemon Pepper Chicken Wings
Video
Equipment
Ingredients
For the chicken wings
- 2-3 lbs chicken wings broken into flats and drumettes
- 2 Tbsp extra virgin olive oil
- 2 tsp baking powder
- 1 ½ tsp Kosher salt
- 1 tsp garlic powder
- ½ tsp sweet paprika
- ¼ tsp freshly ground black pepper
For the lemon pepper sauce
- 4 Tbsp unsalted butter
- 3 tsp lemon zest plus more for serving, if desired
- 2 Tbsp fresh lemon juice
- 1 heaping tsp freshly ground black pepper plus more for serving, if desired
- 2 Tbsp chopped fresh parsley for serving
Instructions
- Season the chicken wings. Preheat the oven to 425F. Pat the wings dry with a paper towel. Place in a large bowl, then season with 2 Tbsp olive oil, 2 tsp baking powder, 1 ½ tsp Kosher salt, 1 tsp garlic powder, ½ tsp sweet paprika, and ¼ tsp black pepper. Toss to combine. Place the wings on a foil lined baking sheet on top of a wire rack. Keep the wings in a single layer with a little space in between each.
- Roast the chicken wings. Cook the wings until the skin is crispy and the meat reaches an internal temperature of at least 165 F, about 40-45 minutes, flipping once halfway through.
- Make the lemon pepper sauce. With 5 minutes left in the cook time, make the sauce. Melt 4 Tbsp unsalted butter in a saucepan over medium heat. Add 3 tsp lemon zest, 2 Tbsp fresh lemon juice, and 1 heaping tsp freshly ground black pepper. Remove from the heat, stir well, then set aside.
- Toss the wings in sauce, then serve. Transfer the cooked wings to a large bowl. While hot, pour the lemon pepper sauce on top. Toss well to thoroughly coat, then sprinkle with remaining 2 Tbsp chopped parsley. Give a final toss. Serve immediately with additional lemon zest and freshly cracked black pepper, if using!
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