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My family can’t get enough of these Lemon Pepper Baked Chicken Wings whenever we have a movie night or a weekend hangout. They come out of the oven super crunchy and then get smothered in a buttery lemon sauce that’s honestly addictive. I usually double up because these vanish fast... and I want some for later!
After a long hunt for wings that turned out crispy in the oven but big on lemony zest, I finally found this easy trick. It’s on rotation nearly monthly now. The kids love helping me swirl the finished wings in the butter-lemon mix.
Tasty Ingredients
- Baking powder: the main force behind that crunchy bite try to find one that doesn’t use aluminum
- Butter: melted at the end for extra flavor and a glossy coating pick unsalted so the salt is all yours to control
- Chicken wings: a bit of fat is your friend for juicier wings, dry them off with paper towels until they’re totally dry
- Salt: a little goes a long way for boosting savory taste and that crispy finish
- Pepper: fresh cracked black gives a kick that’s unbeatable
- Lemon pepper seasoning: real lemon zest in the mix gives you the tangiest flavor
- Onion powder: a little sprinkle brings flavor up a notch
- Extra virgin olive oil: brings everything together, toss your wings in it for added crunch
- Garlic powder: really amps up the aroma and makes things extra savory
Simple Step-by-Step Instructions
- Toss and Serve:
- When the wings are cool enough to touch, roll them all through your buttery lemon pepper sauce. Rest them back on the rack for a moment to shake off any extra. Best eaten right away with a side of ranch dip or a sprinkle of chopped parsley.
- Make the Sauce:
- As your wings finish baking, melt your butter and add garlic powder, lemon pepper, and onion powder. It’ll smell super fresh and lemony.
- Arrange and Bake:
- Lay out the wings on the rack so the air gets around every piece. Pop the pan in the middle of your oven. Bake at 425 F for roughly 45 to 50 minutes—flip them over at the halfway mark so both sides get that deep golden crunch. Watch the color near the end because every oven has its quirks.
- Season and Coat:
- Stir together olive oil, salt, pepper, and baking powder until the mix is even. Pour over your wings and toss around a lot so you get coating in every corner. The baking powder helps those yummy blisters pop up so don’t skimp.
- Prep the Chicken:
- Line your baking sheet with foil first (way easier to clean), then set a wire rack on top. Use paper towels to dry the chicken wings until there’s no moisture left—they’ll only get crisp if they’re really dry.
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I’m always on the lookout for the best lemon pepper blend for this. The time I tried a fancy tin from a specialty spice shop the wings were next level—my whole family keeps asking for the zestiest version I can make.
How to Store and Reheat
Once these cool, stash them in a sealed container and keep them chilling in the fridge for up to three days. They’ll get nice and crisp again if you use your oven or an air fryer. Skip microwaving or they’ll get soggy.
Swaps You Can Use
No lemon pepper seasoning? Just mix grated lemon peel with ground pepper and a pinch of salt. Olive oil can be swapped for veggie oil if that’s what you’ve got—just know it’ll taste a bit lighter. Margarine fixes things up if you can’t do dairy.
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Ways to Serve
Load the wings onto a giant plate with some lemon wedges and cool celery sticks to munch alongside. If you’re serving these at a party, offer a bowl of ranch or blue cheese for dunking. Serve with soft rolls or roasted potatoes for a full meal.
Fun Background and Origins
People in the United States started eating wings as finger food long ago. Buffalo style was first, but lemon pepper wings now show up everywhere in the South—from bars to cookouts and all kinds of parties.
Recipe FAQs
- → What do I do to make my wings crispier in the oven?
Get the wings really dry and mix in a bit of baking powder with your spices. Then turn the heat up to bake. That's how you get that crackly outside.
- → Can I swap in fresh lemon instead of lemon pepper seasoning?
Sure thing. Fresh lemon zest and a little black pepper work great. It gives the wings a nice, bright kick too.
- → Is putting a rack on the tray important?
Yep, using a rack lets hot air move all around, so you get even crunch and the wings don't sit in their own fat.
- → Are these wings good for prepping in advance?
Absolutely. Bake them first, warm ’em up in the oven later, and toss on the lemon pepper butter just before serving so they're still crisp.
- → What dipping sauces go well with lemon pepper wings?
Ranch and blue cheese are always solid, but a squirt of lemon or some garlic mayo is awesome too.