Lemon Pepper Wings (Printable)

Golden wings coated in zesty lemon-pepper butter for a perfect balance of citrus and heat.

# What You Need:

→ Chicken

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

→ Marinade & Seasoning

02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1 tsp cracked black pepper
05 - 1 tsp garlic powder

→ Lemon Pepper Coating

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

# 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 the chicken wings dry with paper towels. In a large bowl, toss wings with 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 30–35 minutes, flipping halfway through, until golden brown and crispy.
04 - While wings bake, mix melted butter, lemon zest, lemon juice, cracked black pepper, and sea salt in a large bowl.
05 - Remove wings from the oven and immediately toss them in the lemon-pepper butter mixture until thoroughly coated.
06 - Transfer to a serving platter and sprinkle with fresh parsley, if desired. Serve immediately.

# Expert Advice:

01 -
  • The crispy skin stays perfectly crunchy even after tossing in that lemon butter bath
  • You get that bright citrus punch that cuts through rich, savory wings like nothing else
02 -
  • Dry wings thoroughly before seasoning or they will steam instead of crisp up in the oven
  • Letting them air dry in the fridge for an hour is the restaurant secret to extra crispy skin
03 -
  • Zest your lemons before juicing them, it is so much easier to handle the whole fruit first
  • Room temperature wings cook more evenly than cold ones straight from the fridge
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