Crispy Lemon Pepper Wings (Printable)

Golden wings tossed in lemon-pepper butter offering a tangy, flavorful experience with a crispy finish.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes

→ Marinade & Seasoning

02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1 tsp cracked black pepper
05 - 1 tsp garlic powder

→ Lemon Pepper Coating

06 - 2 tbsp unsalted butter, melted
07 - Zest of 2 lemons
08 - 1 tbsp freshly squeezed lemon juice
09 - 1 tbsp cracked black pepper
10 - 1 tsp coarse sea salt
11 - 1 tbsp chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings in olive oil, salt, cracked black pepper, and garlic powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 30 to 35 minutes, flipping halfway through, until golden brown and crispy.
04 - Combine melted butter, lemon zest, lemon juice, cracked black pepper, and sea salt in a large bowl.
05 - Remove wings from oven and immediately toss them in the lemon pepper butter mixture until thoroughly coated.
06 - Transfer wings to a serving platter, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • They're crispy on the outside and juicy inside, but nobody needs to know how easy they are to make.
  • The bright lemon and cracked pepper combination tastes sophisticated enough to serve at a dinner party but casual enough to eat while watching TV.
  • They come together in under an hour from start to finish, which is my definition of a weeknight victory.
02 -
  • Drying the wings isn't optional if you want them crispy—moisture is the enemy of crispiness, and I learned this after my second batch came out disappointing.
  • Fresh lemon zest makes all the difference; bottled zest loses its punch and won't give you that bright, punchy flavor that makes these wings special.
03 -
  • If you have time, air-dry your wings uncovered in the fridge for an hour before baking—the extra drying time creates skin so crispy it shatters when you bite it.
  • Always zest your lemons before you juice them; once they're juiced, they're slippery and hard to work with, and you'll regret it.
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