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Lemon pepper wings
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5 from 1 vote

Lemon Pepper Chicken Wings

Oven roasted Lemon Pepper Wings have crispy skin, but stay nice and juicy in the center. Cook at a high temperature in an oven, then toss with a citrusy homemade lemon pepper sauce -- it's got the best kick! A perfect game day snack for Super Bowl or any night of the week. GF
Prep15 mins
Cook45 mins
Total1 hr
Course: Appetizer, Dinner
Cuisine: American
Keyword: chicken wing recipe, crispy chicken wings, roasted chicken wings
Servings: 6 servings
Calories: 295kcal
Author: Ari Laing


  • Paper towels
  • Rimmed baking sheet
  • Wire cooling rack
  • Aluminum foil
  • Tongs


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


  • 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!


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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