The Best Lemon Pepper Wings Recipe (Crispy, Tangy & Absolutely Addictive)

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 4 | Calories: 480 kcal per serving

Lemon pepper wings are one of those things that sound simple but taste absolutely incredible. They are crispy, tangy, buttery, and have that perfect balance of lemon brightness and black pepper bite that makes you reach for one more wing even when you are completely full.

These are not soggy, steamed wings. These are properly crispy, oven-baked wings with a coating that sticks to every single bite. The kind of wings that disappear from the plate before you have even sat down.

Once you nail this recipe, you will be making it every single weekend. That is not a suggestion. That is a warning.

Why You Will Love This Recipe

Lemon pepper wings are a classic for good reason. Here is what makes this recipe better than the rest.

They are baked, not fried. No deep fryer, no splattering oil, no mess. Just a baking sheet and an oven. The wings still come out incredibly crispy thanks to a simple trick.

The flavour is perfectly balanced. The lemon is bright and fresh, the pepper has a gentle kick, and the butter ties it all together. It is not too salty, not too acidic, just absolutely spot-on.

They are easy to scale. Making them for two people? Use half the recipe. Feeding a crowd? Double or triple it. The recipe scales perfectly.

They work as a main or a snack. Serve them with sides for dinner, or put them out as party food. Either way, they will be gone in minutes.

The coating stays crispy. Even after sitting for a few minutes, these wings hold their texture. No soggy, sad wings here.

Ingredients

For the wings:

• 3 lbs (1.4kg) chicken wings (drumettes and flats separated)
• 1 tablespoon baking powder (not baking soda)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the lemon pepper butter:

• 4 tablespoons (55g) unsalted butter, melted
• 2 tablespoons fresh lemon juice (about 1 large lemon)
• 1 tablespoon lemon zest
• 2 tablespoons lemon pepper seasoning (store-bought or homemade)
• ½ teaspoon garlic powder
• Fresh parsley, chopped (for garnish, optional)

Equipment Needed

• Large mixing bowl
• Baking sheet or rimmed baking tray
• Wire cooling rack that fits inside the baking sheet
• Aluminum foil or parchment paper
• Tongs
• Small bowl (for the lemon pepper butter)
• Zester or fine grater
• Measuring spoons

Instructions

Step 1: Pat the chicken wings completely dry with paper towels. This is critical. Dry wings = crispy wings. Wet wings = soggy wings. Take your time with this step.

Step 2: In a large bowl, toss the wings with the baking powder, salt, and pepper. Make sure every wing is evenly coated. The baking powder is the secret to ultra-crispy skin.

Step 3: Line a baking sheet with foil and place a wire cooling rack on top. Arrange the wings on the rack in a single layer with space between them. Do not overcrowd or they will steam instead of crisp.

Step 4: Refrigerate the wings uncovered for at least 30 minutes, or up to overnight. This dries out the skin even more and helps them crisp up in the oven. If you are short on time, skip this step, but the wings will be slightly less crispy.

Step 5: Preheat your oven to 425°F (220°C).

Step 6: Bake the wings for 45–50 minutes, flipping them halfway through, until they are golden brown and crispy. The skin should be deeply golden and the fat should have rendered out.

Step 7: While the wings bake, make the lemon pepper butter. In a small bowl, combine the melted butter, lemon juice, lemon zest, lemon pepper seasoning, and garlic powder. Stir well.

Step 8: Remove the wings from the oven. Transfer them to a large clean bowl while they are still hot.

Step 9: Pour the lemon pepper butter over the wings. Toss immediately until every wing is coated evenly.

Step 10: Transfer to a serving plate. Garnish with fresh parsley if using. Serve hot.

@feedthepudge

Substitutes & Swaps

Chicken wings: Chicken drumsticks work if you prefer all dark meat. Adjust the cooking time to 50–55 minutes. Boneless wings are not recommended — the texture is completely different.

Baking powder: This is essential for crispy skin. Do not skip it and do not substitute baking soda — they are not the same thing and baking soda will make the wings taste metallic.

Fresh lemon juice: Bottled lemon juice works in a pinch but fresh is noticeably better. The brightness and acidity are more pronounced with fresh.

Lemon pepper seasoning: Make your own by mixing 1 tablespoon coarsely ground black pepper, 1 tablespoon lemon zest, and 1 teaspoon salt. It is fresher and more vibrant than store-bought.

Butter: Olive oil or melted ghee work as swaps. The flavour will be slightly different but still delicious.

Variations

Extra Spicy Lemon Pepper Wings: Add ½ teaspoon of cayenne pepper or a teaspoon of hot sauce to the lemon pepper butter. A little heat against the bright lemon is absolutely gorgeous.

Garlic Lemon Pepper Wings: Double the garlic powder and add 2 cloves of minced fresh garlic to the melted butter. Let it sit for 5 minutes before tossing with the wings.

Herb Lemon Pepper Wings: Add 1 teaspoon of dried thyme or oregano to the lemon pepper butter. Herbaceous and bright.

Honey Lemon Pepper Wings: Stir 1 tablespoon of honey into the lemon pepper butter. The sweetness balances the tang beautifully.

Parmesan Lemon Pepper Wings: Toss the wings in the lemon pepper butter, then sprinkle with ¼ cup of grated Parmesan cheese. Absolutely incredible.

Tips & Tricks

Dry the wings thoroughly. This is the single most important step for crispy wings. Use paper towels and really take your time. Moisture is the enemy of crispy skin.

Use baking powder, not baking soda. Baking powder raises the pH of the skin and helps it crisp up. Baking soda is much stronger and will ruin the flavour. Make sure you use the right one.

Use a wire rack. This lets air circulate around the wings so they crisp up on all sides. If you bake them directly on a tray, the bottom will be soggy.

Do not skip the flip. Flipping the wings halfway through ensures even browning and crisping on both sides.

Refrigerate them uncovered. If you have time, letting the wings sit in the fridge uncovered for 30 minutes to overnight dries out the skin even more. This step takes them from crispy to extra crispy.

Toss them while they are hot. The wings need to be hot when you toss them in the butter so the coating sticks properly and soaks in.

Make extra sauce. The lemon pepper butter is so good you will want to drizzle extra over the wings or dip them in it. Double the butter mixture if you want leftovers.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	480 kcal
Total Fat	35g
Saturated Fat	12g
Carbohydrates	2g
Fibre	0g
Sugars	0g
Protein	38g
Sodium	920mg

Nutrition is approximate and based on 1 serving (about 6–8 wings). Calculated using chicken wings, baking powder, butter, lemon juice, and lemon pepper seasoning.

Frequently Asked Questions (FAQs)

Can I make these in an air fryer? Yes. Toss the wings in baking powder, salt, and pepper as directed. Air fry at 400°F (200°C) for 25–30 minutes, flipping halfway through. Toss in the lemon pepper butter and serve.

Why do I need baking powder? Baking powder raises the pH of the chicken skin, which helps it crisp up faster and more thoroughly in the oven. It is a restaurant trick that works beautifully at home.

Can I use frozen wings? Yes, but thaw them completely first and pat them extra dry before seasoning. Frozen wings have a lot of ice crystals that turn into moisture, so drying is even more important.

How do I keep the wings crispy? Serve them immediately for maximum crispiness. If you need to hold them, keep them on a wire rack in a warm oven (200°F / 95°C) rather than covering them or putting them in a container.

Can I make these ahead of time? You can prep the wings up to a day ahead (toss in baking powder and refrigerate uncovered). Bake them fresh when you are ready to serve. The lemon pepper butter can be made up to 3 days ahead and stored in the fridge.

What sides go well with lemon pepper wings? Coleslaw, celery and carrot sticks with ranch or blue cheese dressing, french fries, mac and cheese, or a simple green salad. Anything cooling or crunchy pairs well.

Can I grill these instead of baking? Yes. Season the wings as directed, then grill over medium heat for 25–30 minutes, turning frequently, until cooked through and crispy. Toss in the lemon pepper butter and serve.

The Wings That End All Wing Debates

Some people are buffalo wing people. Some people are BBQ wing people. And then there are the people who have tried lemon pepper wings and realised nothing else even comes close.

Make these once. Become one of those people. There is no going back.

Made this recipe? Tell me in the comments if you went classic or tried one of the variations. I need to know which version is the favourite.