Save My roommate used to make these every Sunday during football season, and the smell would draw everyone from three apartments over. I finally begged her for the recipe after crashing her viewing parties one too many times. Now they are the most requested thing at any gathering I host.
Last summer I made these for my dad who claims to hate wings, and he ate seven without saying a word except to ask when I was making them again. Something about that fresh lemon zest makes people forget they are eating bar food.
Ingredients
- Chicken wings: Separating flats and drumettes helps them cook evenly and lets everyone grab their favorite piece
- Olive oil: This helps the seasoning actually stick to the wings instead of falling off in the oven
- Salt and pepper: The initial seasoning layers build that base flavor foundation
- Garlic powder: Use fresh garlic and it will burn in the high heat
- Butter: Unsalted lets you control exactly how much salt goes into the coating
- Lemon zest: This is where all the bright flavor lives, so use a microplane and get it right down to the white pith
- Fresh lemon juice: Bottled juice tastes flat and sad compared to the real thing
- Extra cracked black pepper: The fresh crack makes all the difference in that final coating
- Fresh parsley: Totally optional but makes everything look restaurant worthy
Instructions
- Prep your baking station:
- Get that oven hot and set up your wire rack on a lined baking sheet, the air circulation is what makes them crispy
- Season the wings:
- Pat them completely dry, then toss with oil and seasonings until every piece is evenly coated
- Bake until golden:
- Arrange in one layer on the rack and flip halfway through for even crisping on both sides
- Make the coating:
- Whisk together melted butter, lemon zest, juice, pepper and salt while the wings finish baking
- Toss and serve:
- Drop those hot wings straight into the lemon butter and toss until glossy, then get them to the table fast
Save These became my go-to contribution for potlucks after I showed up with them once and now people actually ask what I am bringing before they RSVP. There is something special about food that makes people gather around the kitchen counter instead of sitting in the living room.
The Air Fryer Shortcut
I discovered by accident that the air fryer makes these even faster when I am cooking for just myself. The skin gets this incredible crunch that almost shatters when you bite into it.
Make It Your Own
Sometimes I add a pinch of red pepper flakes to the butter mixture when I want more heat. You can also swap in cauliflower florets for a vegetarian version that still soaks up all that lemon pepper goodness.
Serving Ideas
Keep it classic with ranch and celery, or try blue cheese if you want something more assertive to stand up to all that citrus.
- Cold beer is practically mandatory with these
- Lemon wedges on the side let people add extra zip
- Double the recipe because they disappear fast
Save Hope these bring as many people to your kitchen as they have to mine.
Recipe FAQs
- → How do I get the crispiest wings?
Let wings air-dry uncovered in the fridge for 1 hour before baking. Use a wire rack on the baking sheet to allow air circulation, and bake at 425°F until golden brown.
- → Can I make these in an air fryer?
Yes. Air fry at 400°F for 22–25 minutes, shaking halfway through. Toss in the lemon-pepper butter immediately after cooking.
- → What dipping pairs well with these wings?
Ranch or blue cheese dressing complements the tangy seasoning perfectly. Celery sticks add a fresh crunch that balances the rich butter coating.
- → Can I use other cuts of chicken?
Chicken thighs work beautifully—adjust cooking time to 25–30 minutes depending on thickness. The lemon-pepper butter pairs well with any cut.
- → How long do leftovers stay fresh?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 10–12 minutes to restore crispiness.