Lemon Pepper Wings
Ingredients
- Wings:
- 3 lbs chicken wings drumettes and flats separated
- 1 tablespoon baking powder not baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- Lemon Pepper Butter:
- 4 tablespoons unsalted butter melted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons lemon pepper seasoning
- ½ teaspoon garlic powder
- Fresh parsley chopped (optional)
Instructions
- Pat wings completely dry with paper towels.
- Toss wings with baking powder, salt, and pepper until evenly coated.
- Place a wire rack on a foil-lined baking sheet. Arrange wings in a single layer.
- Refrigerate uncovered for 30 minutes to overnight (optional but recommended).
- Preheat oven to 425°F (220°C).
- Bake for 45–50 minutes, flipping halfway through, until golden and crispy.
- Make lemon pepper butter: combine melted butter, lemon juice, zest, lemon pepper seasoning, and garlic powder.
- Transfer hot wings to a large bowl. Pour lemon pepper butter over and toss to coat.
- Transfer to serving plate. Garnish with parsley if using. Serve hot.
Notes
- Pat wings completely dry — moisture prevents crisping
- Use baking powder, not baking soda — they are different and soda will ruin the flavour
- Use a wire rack so wings crisp on all sides
- Refrigerate uncovered for 30 minutes to overnight for extra crispy skin
- Flip wings halfway through baking for even browning
- Toss wings in butter while they are still hot
- For air fryer: cook at 400°F for 25–30 minutes, flip halfway
- Serve immediately for maximum crispiness