Lemon Pepper Wings

Craving perfectly crispy chicken wings with a vibrant, zesty kick? These oven-baked Lemon Pepper Wings are the answer. They achieve that sought-after crunchy skin without a deep fryer, all while being drenched in a tangy, buttery sauce that bursts with citrus and a peppery bite. It's the ultimate appetizer for game day, parties, or any night you need a simple yet spectacular dish.

Save

The secret to that perfect golden-brown exterior lies in two key steps: patting the wings completely dry and baking them at a high temperature on a wire rack. This method renders the fat and crisps up the skin beautifully, creating the ideal canvas for the zesty lemon pepper butter sauce.

Ingredients

• Chicken
• 1.5 lbs (680 g) chicken wings, separated into flats and drumettes
• Marinade & Seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp cracked black pepper
• 1 tsp garlic powder
• Lemon Pepper Coating
• 2 tbsp unsalted butter, melted
• Zest of 2 lemons
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp cracked black pepper
• 1 tsp coarse sea salt
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.

Step 2

Pat the chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, cracked black pepper, and garlic powder until evenly coated.

Step 3

Arrange wings in a single layer on the wire rack. Bake for 30–35 minutes, flipping halfway through, until golden brown and crispy.

Step 4

While wings bake, mix melted butter, lemon zest, lemon juice, cracked black pepper, and sea salt in a large bowl.

Step 5

Remove wings from the oven and immediately toss them in the lemon-pepper butter mixture until thoroughly coated.

Step 6

Transfer to a serving platter and sprinkle with fresh parsley, if desired. Serve immediately.

Zusatztipps für die Zubereitung

Für eine noch knusprigere Haut die Hähnchenflügel vor dem Backen eine Stunde lang unbedeckt im Kühlschrank lufttrocknen lassen.

Varianten und Anpassungen

Diese Flügel können auch in der Heißluftfritteuse bei 200°C (400°F) für 22–25 Minuten zubereitet werden. Für eine Variation können Hähnchenschenkel oder Blumenkohlröschen anstelle der Flügel verwendet werden.

Serviervorschläge

Servieren Sie die Flügel sofort mit Ranch- oder Blauschimmelkäse-Dressing und frischen Selleriestangen.

Save

Whether you serve them as a crowd-pleasing appetizer or a main course, these Lemon Pepper Wings are guaranteed to disappear fast. The combination of crispy chicken and bright, zesty sauce is simply addictive. Enjoy every delicious bite!

Questions & Answers

→ How do I get extra crispy wings?

Let wings air-dry uncovered in the refrigerator for 1 hour before cooking. This removes surface moisture for superior crispiness.

→ Can I make these in an air fryer?

Yes, air fry at 400°F for 22-25 minutes, shaking halfway through. Toss with lemon-pepper butter immediately after cooking.

→ What dipping pairs well?

Ranch or blue cheese dressing complement the tangy flavors beautifully. Serve with celery sticks for a classic combination.

→ Can I use other cuts?

Chicken thighs work well with adjusted cooking time. For a vegetarian option, cauliflower florets can be substituted with similar coating method.

→ How far ahead can I prep?

Season wings up to 24 hours ahead and refrigerate. The lemon-pepper butter mixture can be prepared 1 day in advance and gently reheated.