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Close-up showcasing crispy and flavorful Lemon Pepper Wings, perfect for game day or a tasty appetizer.

Ultimate Lemon Pepper Wings

These lemon pepper wings are the perfect combination of crispy, zesty, and savory. The secret lies in using baking powder to dry out the skin and freshly cracked pepper for the best flavor. Tossed in a tangy lemon butter sauce, they're sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Chicken Wings drumettes and wingettes separated
  • 2 tbsp Baking Powder aluminum-free
  • 1 tbsp Cornstarch
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Paprika
  • 4 tbsp Unsalted Butter
  • 2 tbsp Lemon Juice freshly squeezed
  • 2 tbsp Lemon Zest from 2 lemons
  • 2 tbsp Freshly Cracked Black Pepper
  • 1 tsp Salt or to taste
  • 1/2 tsp Red Pepper Flakes optional, for heat

Equipment

  • Large bowl
  • wire rack
  • baking sheet
  • paper towels
  • small saucepan
  • whisk
  • tongs
  • Measuring spoons
  • Measuring cups
  • Oven

Method
 

  1. Prepare the Wings: Pat the chicken wings completely dry with paper towels. This is crucial for crispy skin.
  2. Dry Brine: In a large bowl, combine baking powder, cornstarch, salt, garlic powder, onion powder, and paprika. Toss the wings in the mixture, ensuring they are evenly coated.
  3. Refrigerate: Place the wings on a wire rack set over a baking sheet. Refrigerate uncovered for at least 2 hours, or preferably overnight. This allows the baking powder to draw out moisture and the cornstarch to create a crispier coating.
  4. Preheat Oven: Preheat your oven to 400°F (200°C).
  5. Bake: Bake the wings for 40-45 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  6. Prepare the Sauce: While the wings are baking, prepare the lemon pepper sauce. In a small saucepan, melt the butter over medium heat. Add the lemon juice, lemon zest, freshly cracked black pepper, salt, and red pepper flakes (if using). Stir to combine and simmer for 2-3 minutes, allowing the flavors to meld.
  7. Toss and Serve: Once the wings are cooked, transfer them to a large bowl. Pour the lemon pepper sauce over the wings and toss to coat evenly. Serve immediately and enjoy!

Notes

For extra crispy wings, ensure the wings are completely dry before applying the dry rub and refrigerating. Using freshly squeezed lemon juice and freshly cracked black pepper is essential for the best flavor. The red pepper flakes are optional for those who like a little heat. Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.