Lemon Pepper Wings

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These Lemon Pepper Wings are my secret weapon when I want to serve something bold, zesty, and totally addictive. The skin gets crispy and golden while the inside stays juicy — and then comes the magic: they’re tossed in a warm lemon pepper butter that brings it all together. I’ve made them for everything from weeknight dinners to big family game days, and they always disappear fast. I’m telling you, once you make them at home, you’ll wonder why you ever settled for takeout wings.

There’s something wildly satisfying about that tangy citrus flavor paired with the bold bite of cracked black pepper. It’s not just about the taste either — it’s how easy these wings are to make. No deep-frying, no mess, just a few simple steps to wing perfection. Whether you’re a wing fanatic or just looking to try something new, this recipe will absolutely earn a spot in your rotation.

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Why You’ll Love This Lemon Pepper Wings Recipe

This recipe is a win for so many reasons. First, you don’t need a fryer to get that crispy exterior — the oven or air fryer does the job beautifully. Second, it uses simple pantry staples but delivers seriously bold flavor. And finally, the lemon pepper glaze is rich, buttery, and full of zing. These wings are fast, flavorful, and made to impress.

What Kind of Chicken Wings Work Best for Lemon Pepper Wings?

You can use either whole wings or pre-cut drumettes and flats — both work perfectly. Personally, I love using the separated drumettes and flats because they cook more evenly and are easier to eat, especially if you’re serving a group. If you’re starting with whole wings, just take a few minutes to separate the drumette from the flat and remove the wing tip. Fresh wings get a slightly better crisp, but frozen (thawed) wings work just fine too, especially when dried thoroughly before cooking.

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Options for Substitutions

Not only is this recipe super flavorful, it’s also flexible. If you don’t have fresh lemons, bottled lemon juice can work in a pinch — just reduce the amount slightly since it’s more concentrated. No lemon pepper seasoning on hand? You can make your own using lemon zest, black pepper, and a bit of salt. For a dairy-free option, swap the butter with olive oil or a plant-based alternative — you’ll still get that rich coating. And if you’re after a spicy kick, a pinch of cayenne or a drizzle of hot honey over the wings right before serving can be a total game-changer.

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Ingredients for This Lemon Pepper Wings Recipe

Chicken Wings
The star of the show. Choose fresh or thawed wings, either whole or pre-cut into drumettes and flats. They’re the perfect canvas for that zesty lemon pepper flavor.

Baking Powder
This is the secret to extra crispy wings when baking. It helps dry out the skin and gives you that crave-worthy crunch without frying.

Salt
Essential for seasoning the wings before baking. It enhances all the flavors and brings balance to the final dish.

Black Pepper (coarsely ground)
Freshly cracked black pepper gives the wings their bold, spicy kick. It’s one half of the iconic lemon pepper duo, and it shines best when used generously.

Lemon Zest
This adds bright, natural citrus flavor that can’t be beat. It gives the wings that fresh lemon aroma and zing without adding extra moisture.

Butter
Melted butter is what pulls everything together. It creates a rich, silky coating for the wings and helps the lemon and pepper stick to every bite.

Garlic Powder (optional)
While not traditional, a sprinkle of garlic powder adds a mellow, savory depth that complements the lemon and pepper beautifully.

Fresh Parsley (optional garnish)
A little sprinkle of chopped parsley at the end gives a pop of color and a touch of freshness, especially if you’re serving these wings for guests.

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Step 1: Prep the Wings

Start by patting the wings dry with paper towels — this step is key for getting that crispy skin. The drier the wings, the better they’ll crisp up in the oven. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack for even heat circulation.

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Step 2: Coat with Baking Powder & Seasoning

In a large bowl, toss the wings with baking powder and salt. Make sure they’re evenly coated — this is what helps the skin get that golden crunch. You can also add a light sprinkle of black pepper here to start layering the flavor.

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Step 3: Bake Until Crispy

Spread the wings out in a single layer on your prepared baking sheet or rack. Bake for 20 minutes, then flip them and bake for another 20–25 minutes, or until the skin is browned and crisp. If you like them extra crispy, broil them for an additional 2–3 minutes at the end.

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Step 4: Make the Lemon Pepper Butter

While the wings are baking, melt the butter in a small saucepan over low heat. Stir in the lemon zest, black pepper, and garlic powder (if using). Remove from heat and set aside — your kitchen will start to smell amazing at this point.

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Step 5: Toss & Serve

Once the wings are done, transfer them to a large bowl. Pour the warm lemon pepper butter over the wings and toss to coat evenly. Finish with a little chopped parsley and a few lemon wedges on the side for extra flair. Serve immediately while they’re hot and crispy!

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How Long to Cook Lemon Pepper Wings

If you’re baking them in the oven, the wings will need about 40–45 minutes at 425°F (220°C). You’ll flip them halfway through to ensure they crisp up on all sides. For extra crunch, a quick 2–3 minute broil at the end does wonders.

Using an air fryer? Cook them at 400°F (200°C) for about 22–25 minutes, shaking the basket halfway through. The result is just as crispy and slightly quicker!

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Tips for Perfect Lemon Pepper Wings

• Dry your wings well before seasoning. Moisture is the enemy of crispy skin, so use paper towels to blot them thoroughly.
• Use aluminum-free baking powder. Some types can leave a metallic taste — double-check the label for the cleanest flavor.
• Don’t overcrowd the pan. Give the wings space so they roast, not steam. Use two trays if needed.
• Coat in butter AFTER baking. This keeps them crispy while still delivering that rich lemon pepper flavor.
• Use fresh lemon zest, not just juice. Zest brings out the citrus oils and makes the flavor pop.
• Season to taste. After tossing in the lemon pepper butter, taste one and adjust with a pinch more pepper or zest if needed.
• Serve immediately. These wings are best when hot and fresh out of the oven, with that golden crisp intact.
• Garnish smart. A sprinkle of parsley and a few lemon wedges not only look great, but add a fresh bite that complements the bold seasoning.

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Watch Out for These Mistakes While Cooking

• Skipping the drying step. Damp wings won’t crisp up properly, even at high heat. Dry them thoroughly before anything else.
• Using too much baking powder. A light coating is all you need. Too much can leave a chalky residue on the wings.
• Crowding the baking sheet. Wings need space for air to circulate. If they’re too close, they’ll steam instead of roast.
• Adding the butter too early. Don’t toss the wings in the lemon pepper butter until they’re fully cooked and crispy — otherwise, you’ll lose that crunch.
• Using bottled lemon juice instead of zest. The zest provides way more flavor without making the wings soggy.
• Not seasoning enough. Taste and adjust! Lemon pepper seasoning can vary by brand, so don’t be afraid to add a little more at the end.
• Skipping the broil. That last couple minutes under the broiler gives the wings that final blast of crispiness.
• Serving them cold. These are meant to be hot and fresh — if you’re not eating them right away, keep them warm in a low oven until ready to serve.

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What to Serve With Lemon Pepper Wings?

Mac and Cheese

Creamy, cheesy, and the perfect comfort food pairing for wings with a citrusy kick.

Classic Coleslaw

Crunchy and cool, it balances out the heat and richness of the wings beautifully.

Sweet Potato Fries

Slightly sweet with a crispy edge, they’re a fun and flavorful alternative to regular fries.

Pickles or Pickled Veggies

Their tangy bite cuts through the buttery lemon pepper glaze for a nice contrast.

Cornbread

A sweet, soft bite of cornbread is an underrated but stellar match for savory wings.

Celery & Carrot Sticks

The classic wing side for a reason — fresh, crunchy, and perfect for scooping up any extra sauce.

Garlic Bread

Garlic lovers, rejoice. A buttery slice of garlic bread makes this meal feel even more indulgent.

Ice-Cold Beer or Sparkling Water

Whether you’re going for something crisp and refreshing or a little bubbly, both work to cool the heat and cleanse the palate.

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Storage Instructions

If you’ve got leftover lemon pepper wings (lucky you!), let them cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. To reheat and keep that crispy texture, the oven or air fryer is your best bet — bake at 375°F (190°C) for about 10–12 minutes or until heated through and crispy again. Avoid microwaving if possible, as it can make the skin soggy.

You can also freeze them! Lay the cooled wings on a baking sheet to flash-freeze, then transfer them to a zip-top bag or freezer-safe container. They’ll keep well for up to 2 months. Reheat from frozen in the oven or air fryer at 375°F (190°C) for 15–20 minutes until hot and crisp.

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Estimated Nutrition

Per serving (based on a serving size of about 5 wings):

• Calories: 360
• Protein: 28g
• Fat: 26g
• Saturated Fat: 10g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 0g
• Sodium: 540mg

Note: Nutrition values will vary depending on portion size and specific ingredients used, especially if you make substitutions.

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Frequently Asked Questions

Can I make these lemon pepper wings in the air fryer?

Yes! Cook them at 400°F (200°C) for about 22–25 minutes, shaking the basket halfway through. They’ll come out just as crispy, maybe even crispier than the oven version.

Do I need to marinate the wings beforehand?

Nope, no marinade required. The lemon pepper flavor comes from the buttery glaze added after baking, so no waiting — just season and bake!

Can I use frozen wings?

Yes, just make sure they’re fully thawed and patted dry before baking. Extra moisture will prevent that perfect crisp.

Is lemon pepper seasoning spicy?

Not really — it’s more zesty than hot. If you like a little heat, feel free to add cayenne or crushed red pepper flakes to the butter mix.

What if I don’t have baking powder?

You can still make the wings without it, but they won’t get quite as crispy. A wire rack and high heat will help mimic the effect.

Can I make these ahead of time for a party?

Definitely. Bake them ahead, store in the fridge, and reheat in the oven at 375°F for about 10–12 minutes before tossing in the butter glaze.

What’s the best way to zest a lemon?

Use a microplane or fine grater and only zest the yellow part — avoid the white pith underneath, which can taste bitter.

Can I double the recipe?

Absolutely. Just make sure you don’t overcrowd the pan. Use two baking sheets if needed so the wings can crisp up properly.

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Conclusion

These Lemon Pepper Wings are crispy, buttery, citrusy perfection — the kind of recipe you’ll make once and then crave again and again. Whether you’re cooking for game day, a weekend treat, or just a quick dinner fix, these wings check every box. Don’t forget to save this recipe on Pinterest, and share it with your wing-loving family and friends — they’re going to want the secret!

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