If you’re in search of a recipe that embodies warmth and zest, look no further than these baked lemon pepper wings. Picture the crispness of golden skin giving way to tender, juicy meat, all infused with the vibrant brightness of lemon and the kick of pepper. Cooking them fills your kitchen with a tantalizing aroma that beckons friends and family to gather around. Trust me, once you experience the symphony of flavors and textures in these wings, you’ll want to share this personal discovery with everyone you know.

Why You’ll Love This Recipe

These baked lemon pepper wings are perfect for any occasion, whether it’s a cozy family dinner, game day snacks, or a simple weeknight treat. The ease of preparation, combined with the satisfaction of homemade goodness, makes them a go-to favorite. Plus, the balance of zesty lemon and savory seasoning will keep everyone coming back for more.

Ingredients Needed For Baked Lemon Pepper Wings

• 2 pounds chicken wing drumettes, thawed: Ensure they’re completely thawed for even cooking. Fresh wings will give you the best flavor!
• 1 1/2 tablespoons cornstarch: This magical ingredient helps achieve that ultra-crispy skin. Toss those wings well for an even coating!
• 1/2 cup unsalted butter: Using unsalted butter lets you control the salt in your dish. It adds richness and helps to create a luscious sauce.
• 2 tablespoons olive oil: A touch of olive oil enhances the flavor and contributes to the crispiness of the wings.
• 2 tablespoons fresh lemon juice: Fresh is key here! It brightens the dish and adds a tangy contrast to the savoriness.
• 1 teaspoon fresh lemon zest: For an extra punch of citrus flavor, don’t skip the zest!
• 1 1/2 teaspoons lemon pepper spice blend: This is where the wings get their signature kick. Make sure it’s a quality blend for the best results.
• 1/2 teaspoon salt: Adjust to taste, especially if your lemon pepper blend is already salted.
• 3/4 teaspoon garlic powder: This adds depth with a savory note that complements the zesty flavors beautifully.

How to Make Baked Lemon Pepper Wings

1. Preheat your oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Give the rack a light spray with cooking spray to prevent sticking.
2. In a bowl, toss the thawed chicken wings with cornstarch until they’re nicely coated. This step is crucial for achieving maximum crispiness!
3. Arrange the wings on the baking sheet, giving them a little space to breathe. Bake for 20 minutes without sauce to get them started.
4. While those wings are baking, melt the butter, olive oil, lemon juice, lemon zest, lemon pepper, salt, and garlic powder in a saucepan over low heat. Stir gently to create a smooth, aromatic sauce.
5. After 20 minutes, generously baste the wings with your freshly made sauce and return them to the oven for another 10 minutes.
6. Flip the wings, baste the other side, and bake for another 10 minutes or until they’re thoroughly cooked.
7. For that extra crispiness, broil the wings for 1-2 minutes on each side. Keep an eye on them to prevent burning! Serve hot, and have additional lemon pepper sauce on the side for drizzling.

How to Serve Baked Lemon Pepper Wings

Serve these scrumptious wings hot out of the oven, garnished with a sprinkle of fresh lemon zest or chopped parsley for a pop of color. Pair them with celery sticks and a dipping sauce like ranch or blue cheese for a classic touch. They also work wonderfully alongside a fresh salad or crispy fries.

How to Store Baked Lemon Pepper Wings

If you have any leftovers (which is rare!), let the wings cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 10-15 minutes to restore their crispiness.

Tips to Make Baked Lemon Pepper Wings

• Experiment with your lemon pepper blend! You can adjust the seasoning by adding a pinch of cayenne or smoked paprika for an added twist.
• Make sure to toss the wings with cornstarch well, as it’s key for that crispy exterior.
• If you love a stronger lemon flavor, feel free to increase the lemon juice and zest slightly.
• For a quick option, use a store-bought lemon pepper seasoning if you’d like to skip creating your own mix.

Variations and Substitutions

• Air Fryer Version: If you have an air fryer, you can achieve similar crispiness in less time. Cook the wings at 400°F for about 25-30 minutes, flipping halfway through.
• Vegan Option: You can substitute chicken wings with cauliflower florets for a vegetarian take. Adjust the cooking time as needed.
• Herbaceous Twist: Add fresh herbs like thyme or rosemary to the sauce for an aromatic touch.

Frequently Asked Questions

Can I use frozen wings for this recipe?

Yes, but make sure to thaw them completely before cooking for even results.

How can I make these wings spicier?

Add a dash of cayenne pepper or hot sauce to your butter sauce for an extra kick of heat!

What should I serve with baked lemon pepper wings?

They pair beautifully with celery sticks, carrots, and a creamy dipping sauce like ranch or blue cheese. A refreshing salad on the side also complements the rich flavors.

Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce and keep it chilled in the refrigerator for up to a week. Just reheat it gently before using it on the wings.

How do I know when the wings are cooked through?

Use a meat thermometer to check if the internal temperature has reached 165°F. The skin should be crispy and golden for the best texture!

Baked Lemon Pepper Wings

Crispy and flavorful baked lemon pepper wings that are easy to prepare and perfect for any occasion, from family dinners to game day snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Appetizer, Main Course, Snack

Cuisine American

Servings 4 servings

Calories 450 kcal

Ingredients

  

Chicken Wings

• 2 pounds chicken wing drumettes, thawed Ensure they’re completely thawed for even cooking.

Coating and Sauce Ingredients

• 1.5 tablespoons cornstarch Helps achieve ultra-crispy skin.
• 1/2 cup unsalted butter Adds richness and helps to create a luscious sauce.
• 2 tablespoons olive oil Enhances flavor and contributes to crispiness.
• 2 tablespoons fresh lemon juice Fresh is key for brightness.
• 1 teaspoon fresh lemon zest Adds extra punch of citrus flavor.
• 1.5 teaspoons lemon pepper spice blend Quality blend recommended for the best results.
• 1/2 teaspoon salt Adjust to taste, especially if the lemon pepper blend is salted.
• 3/4 teaspoon garlic powder Adds depth of flavor.

Instructions

 

Preparation and Baking

• Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack lightly with cooking spray.
• In a bowl, toss the thawed chicken wings with cornstarch until nicely coated.
• Arrange the wings on the baking sheet, leaving space between them, and bake for 20 minutes without sauce.

Making the Sauce

• In a saucepan over low heat, melt the butter, olive oil, lemon juice, lemon zest, lemon pepper, salt, and garlic powder. Stir gently to create a smooth sauce.

Basting and Finishing

• After 20 minutes, baste the wings generously with the freshly made sauce and return them to the oven for another 10 minutes.
• Flip the wings, baste the other side, and bake for another 10 minutes or until thoroughly cooked.
• For extra crispiness, broil the wings for 1-2 minutes on each side, keeping an eye to prevent burning.

Serving

• Serve the wings hot, garnished with fresh lemon zest or chopped parsley. Pair with celery sticks and a dipping sauce like ranch or blue cheese.

Notes

Let any leftovers cool completely before storing in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to restore crispiness.

Keyword baked chicken wings, crispy wings, easy chicken recipe, game day snacks, lemon pepper wings