Lemon Pepper Wings
Crispy on the outside, juicy on the inside, and bursting with bright flavor, these Lemon Pepper Wings are easy to make in the oven! Restaurant quality without the need for a messy deep fryer.
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A guaranteed crowd-pleaser—and easy to boot.
Homemade chicken wings are a delight! Whether I’m making my Korean Air Fryer Chicken Wings or this lemon pepper wing recipe, I’m always impressed by how they turn out, and with so little effort.
Like my Oven Baked Chicken Wings and Air Fryer Chicken Wings, these chicken wings are crispy on the outside, juicy on the inside. With two layers of lemon pepper flavor and just the right amount of caramelization, they’re a treat for the taste buds. The moment they hit your table, everyone will be flocking to them.
Just like my easy baked Lemon Pepper Salmon (another great recipe if you love that flavor combo!), these easy wings come together with just 10 minutes of prep and they’ll be ready to devour in 30. Serve them as a party app or make them into a meal!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken Wings. Juicy, tender, and easy to coat in crowd-pleasing flavors. They make an ideal appetizer, main dish, or game day party snack.
- Lemon Pepper Seasoning. Widely available in most grocery stores, lemon pepper seasoning is made of salt, pepper, dried lemon zest, and a few other additions like garlic, onion powder, and sometimes sugar. A few brands may add celery salt too.
- Butter. Part of what makes restaurant wings so darn delicious is that they are often tossed in a melted butter wet sauce after cooking. We’ll be doing the same in a more moderate, though still super satisfying, amount for a lemon pepper butter sauce.
- Honey. Prior to baking, I tossed the wings in a bit of honey. It caramelizes in the oven and makes the wings extra sticky and delicious.
- Fresh Lemon Juice + Black Pepper. Because this recipe should live up to its name! To up the lemon factor, top the wings with an extra squeeze of fresh lemon juice or add an extra lemon’s worth of zest to the wing sauce.
How to Make Lemon Pepper Wings
Prep the Wings. Pat the wings dry so the seasoning sticks and the skin gets crispy-crisp. Trim the tips and separate the drumette from the flat part.
Season the Wings. Toss the wings with the oil, honey, and seasoning. Bake at 450 degrees F for 12 to 18 minutes, then broil for 2 to 3 minutes. (These wings can easily burn under the broiler, so keep a close eye on them!)
Add the Sauce. Stir the wings and remaining wet sauce ingredients together in a bowl. Serve with green onions and ENJOY!
What to Serve With Lemon Pepper Wings
The lemon pepper flavor makes these chicken wings super versatile!
- Veggies. Enjoy some Air Fryer Brussels Sprouts with these wings. You can season them with lemon pepper too!
- Dipping Sauces. Serving these wings as an appetizer? I love to dip them in a mixture of Greek yogurt, honey, and Dijon mustard, with a sprinkle of salt and pepper to taste. You can’t go wrong with cool, creamy Greek Yogurt Ranch Dip either.
- Salad. For a light dinner, serve your lemon pepper wings with this Mediterranean Salad.
- Fries. Chicken wings are a perfect match for Air Fryer French Fries or Sweet Potato Fries.
More Irresistible Wing Recipes
- Smoked Chicken Wings
- Garlic Parmesan Wings
- Buffalo Cauliflower Wings
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Lemon Pepper Wings
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Ingredients
- 2 pounds chicken wings
- 2 tablespoons canola oil or your preferred high-temperature cooking oil
- 1 tablespoon honey
- 3 ½ teaspoons lemon pepper seasoning divided
- 2 tablespoons unsalted butter
- 2 tablespoons freshly squeezed lemon juice plus additional lemon wedges for serving
- ¼ teaspoon ground black pepper
- Chopped green onion for garnish
Instructions
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Place one rack in the center of the oven and one in the upper third. Preheat the oven to 450°F. Line a large baking sheet with aluminum foil. Lightly coat the rack with nonstick spray. Set a large mixing bowl on the counter.
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With a paper towel, pat the wings dry. Trim off the wing tips and separate the drumette from the flat part of the wing: Start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Discard the trimmed tip. Cut the wing again, this time at the second wing joint, slicing down through the skin to separate the small drumstick (drumette) from the flat portion of the wing. Again, feel for the “soft spot” and wiggle your knife as needed. Place the divided wings in the mixing bowl as you go.
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Top the wings with the canola oil, honey, and 2 teaspoons lemon pepper seasoning. Stir to coat, then arrange the wings in a single layer on the prepared baking sheet. Bake for 12 to 18 minutes, until the wings are cooked through. The skin will start to shrink away from the ends of the bones, and the wing juices will run clear when pierced with a fork.
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Move the pan to the upper third of the oven and turn the oven to broil. Broil for 2 to 3 minutes, until the wings darken and crisp a bit more. Do not walk away to make sure the wings do not burn.
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While the wings bake, in a small, microwave-safe bowl, melt the butter. Add the wings to a large bowl, then top with the melted butter, lemon juice, black pepper, and remaining 1 1/2 teaspoons lemon pepper. Stir to coat. Transfer the wings to a serving plate and sprinkle with chopped green onions. Enjoy hot.
Video
Notes
- TO STORE: Store leftover wings in the refrigerator for up to 1 day.
- TO REHEAT: To reheat, let the wings come to room temperature, then arrange them, skin-side up, on a parchment-lined baking sheet. Warm in a 350°F oven until heated through, about 5 to 7 minutes. To perk their flavor back up, squeeze additional fresh lemon juice over the top just before serving.
Nutrition
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Original source: https://www.wellplated.com/lemon-pepper-wings/