Oven-Roasted, Crispy Lemon Pepper Chicken Wings
These are my absolute favorite "no-fry" chicken wings. The secret to that insane crunch is the high-heat roast—it renders the fat perfectly so you get all the crispiness of a deep fryer without any of the cleanup. The buttery lemon pepper sauce is the real star here; it’s bright, zesty, and has just enough kick. Trust me, you'll want to make a double batch!
Servings: 6 servings
Calories: 295kcal
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 425°F/220°C. Pat the wings dry with a paper towel. Place in a large bowl, then season with 2 Tbsp olive oil, 2 tsp baking powder, 1½ 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/74°C, 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!
Notes
- Storage & reheating: Refrigerate cooked wings airtight for 3–4 days (best within 1–2 days). Freeze up to 2–3 months. Reheat in an air fryer or oven at 350–400°F / 175–205°C until crisp.
Nutrition
Calories: 295kcal | Carbohydrates: 2g | Protein: 15g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 785mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg
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