Lemon Pepper Wings (Printable)

Crispy wings tossed in zesty lemon and cracked black pepper for a flavorful bite.

# What You'll Need:

→ Chicken

01 - 1.5 pounds chicken wings, separated into flats and drumettes

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1 teaspoon cracked black pepper
05 - 1 teaspoon garlic powder

→ Lemon Pepper Coating

06 - 2 tablespoons unsalted butter, melted
07 - Zest of 2 lemons
08 - 1 tablespoon freshly squeezed lemon juice
09 - 1 tablespoon cracked black pepper
10 - 1 teaspoon coarse sea salt
11 - 1 tablespoon chopped fresh parsley (optional)

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings in olive oil, salt, cracked black pepper, and garlic powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 30 to 35 minutes, flipping halfway, until golden brown and crispy.
04 - Combine melted butter, lemon zest, lemon juice, cracked black pepper, and sea salt in a large bowl.
05 - Remove wings from oven and immediately toss in lemon-pepper butter mixture until thoroughly coated.
06 - Transfer wings to a serving platter, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • They're genuinely crispy without any frying oil splattering on your stovetop or clothes.
  • The lemon-pepper coating hits different when it's fresh—bright enough to cut through the richness of the chicken skin.
  • These come together in 45 minutes and still feel like you made something worthy of impressing people.
02 -
  • Pat your wings completely dry before seasoning—any moisture hanging around will steam rather than crisp, and that's the difference between mediocre and memorable.
  • Add the lemon-pepper coating while the wings are still hot off the oven, not after they've cooled—the warmth helps everything adhere and amplifies the flavors instead of just sitting on top.
03 -
  • Let wings air-dry uncovered in the fridge for an hour before baking if you have the time—this removes surface moisture and leads to noticeably crispier skin.
  • Don't hesitate to use a Microplane zester rather than a box grater for the lemon zest; the finer result distributes more evenly and tastes brighter.
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