Lemon Pepper Wings
Zesty lemon pepper chicken wings—bright citrus, cracked black pepper, and shatter-crisp skin for the game-day tray that disappears first. Baked to a food-safe 165°F then finished with lemon-pepper butter.
🛒Ingredients
- 3 pounds chicken wings, flats and drumettes
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1 tablespoon coarse lemon pepper seasoning (salt-free if possible), divided
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Extra cracked black pepper
- Lemon wedges
🔧Kitchen Tools Needed
- Wire rack
- Rimmed baking sheet
- Mixing bowl
- Instant-read thermometer
- Microplane
📝Instructions
- 1
Pat wings dry. Toss with baking powder, salt, 2 teaspoons lemon pepper, and garlic powder. Arrange on a rack over a lined sheet.
- 2
Bake at 425°F 40–50 minutes, flipping once, until skin is crisp and meat reaches 165°F.
- 3
Stir melted butter with lemon zest, lemon juice, remaining lemon pepper, and extra black pepper.
- 4
Toss hot wings in the lemon-pepper butter. Serve with lemon wedges.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat at 375°F to 165°F.
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
❓Frequently Asked Questions
Seasoning already salty?
Taste your blend—reduce added kosher salt if the lemon pepper includes salt.
Air fryer batch?
Cook in a single layer at 380°F ~22 minutes to 165°F, shaking once.
More lemon punch?
Add another teaspoon zest and a squeeze of juice right before serving.
Wet vs dry?
This is a dry-spice bake finished with a light butter toss—not a thick sauce.
Food safety?
165°F for poultry; 2-hour fridge rule for leftovers.
