Lemon Pepper Wings

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These oven-baked lemon pepper wings feature a tangy, buttery glaze with fresh lemon zest and black pepper, delivering a crispy, finger-licking treat without the need for frying.

Prep Time15

Cook Time45

Course: Appetizer

Cuisine: American

Servings: servings

Author: Laurel Perry

Equipment

1 Baking Sheet

Ingredients

For the Wings

2 pounds chicken wingettes
2 tablespoons salted butter melted
1/3 cup flour
2 tablespoons lemon pepper seasoning
1 teaspoon garlic powder
1/2 teaspoon salt

For the Lemon Pepper Sauce

4 tablespoons salted butter melted
2 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon pepper

Instructions

Preheat the oven to 425°F.
Line a baking sheet with foil.
Melt 2 tablespoons of the butter and set aside to cool slightly. In a small bowl, whisk the flour, lemon pepper seasoning, garlic powder, and salt.
2 tablespoons salted butter, 1/3 cup flour, 2 tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt
Add the chicken wings to a large bowl. Pour over the butter and toss to coat.
2 pounds chicken wingettes
Sprinkle the flour mixture over the wings and toss until evenly coated. Arrange the wings in a single layer on the sheet pan. Bake wings for 30 minutes.
Turn wings over and bake for an additional 15 more minutes or until crispy and fully cooked.
In a large bowl, stir together the ingredients for the lemon pepper sauce.
4 tablespoons salted butter, 2 tablespoons lemon juice, 1 teaspoon lemon zest, ½ teaspoon pepper
Add the wings to the bowl and toss to coat. Transfer them to a platter, serve and enjoy!

Notes

Pat the wings dry with paper towels before coating and baking to ensure you get that crispy exterior. Any excess moisture will create steam, which leads to soggy skin.
Make sure you don’t overcrowd the baking sheet. Place the chicken on the baking sheet in a single layer with enough room for each wing to “breathe” so they cook evenly and they all get crispy. You may have to cook in batches or on two trays.
You can use frozen wings for this recipe, just be sure to thaw them fully in the refrigerator overnight, then pat them dry before coating.
Make them in the air fryer. Check air fryer chicken wings and follow the step to cook these in the air fryer instead.
Sometimes I like to place my wings on a wire rack on top of a lined baking sheet. This allows air to circulate around the wings, ensuring even cooking and crispiness without frying.
Place the wings in an airtight container and store them in the refrigerator for up to 3-4 days. Reheat in the oven for about 10-15 minutes, flipping halfway through, until heated through and crispy.
If you want to keep them longer, store the wings in a freezer-safe container or freezer bags. They can last up to 2 months frozen. Keep extra sauce separate and freeze that alongside or make on the same day.
Toss in the sauce after baking. This ensures the wings stay crispy while absorbing the rich, buttery lemon flavor.

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