Baked Lemon Pepper Chicken Wings
These crispy, Baked Lemon Pepper Chicken Wings have the perfect balance of tangy citrus and earthy black pepper flavor. Easy and delicious!
EASY BAKED CHICKEN WINGS RECIPE
These Baked Lemon Pepper Chicken Wings are so simple and delicious! They make a perfect appetizer for a party or an easy weeknight meal. The flavor combination of lemon pepper and butter is irresistible, with a little bit of lemon zest for some extra dazzle dazzle! The wings are baked in the oven until golden and crispy, with no need to mess around with deep fryers!
FREQUENTLY ASKED QUESTIONS:
I used a combination of flats and drumettes. You can use whatever you enjoy. Or you can purchase whole wings then cut them in half and cut off the wing tips.
Lemon pepper is a seasoning blend of cracked black pepper, lemon zest, and salt. It’s a bright and flavorful condiment that adds just the right balance of tangy citrus flavor and earthy pepper to any dish. It can also be used in marinades or sauces for extra flavor and depth of taste.
Sure can! Just brush the wings with olive oil before popping them in the air fryer for 20 minutes at 400F. Shake the basket half way through the frying time. Once they’re done, toss them in the bowl with the lemon pepper sauce.
No problem! I have a baked chicken wing recipe that has more of a crust on it. See that recipe HERE. Instead of tossing them in buffalo wing sauce, you will make this lemon pepper sauce and coat the wings with it. Alternatively, you can always deep fry chicken wings to get a crispier crust.
I prefer to use fresh wings, frozen wings can sometimes have too much moisture even when thawed and can prevent you from getting nice crispy baked chicken wings. But if you do use frozen, allow them to thaw then do your best to get all of that moisture off by patting them really dry with paper towels.
The honey not only adds a pleasant sweetness to these but also lends a lovely glazed appearance. Meanwhile, the tartness of the lemon provides a nicecontrast in flavor. Although entirely optional, the sweetness of the honey does amplify the taste, so we love using it.
Either pop them in the oven for a few minutes to crisp them back up or toss them in the Air Fryer for a few minutes until warmed through again. This may change the texture slightly.
These wings are best when you first make them. The skin is the crispiest then. If you want to keep them for later, place them in an airtight container and keep them in the fridge for up to 3 days. Freeze for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken wings – see my FAQ above about the different types of wings that can be used.
- butter – I use salted butter but you can use unsalted.
- honey – this is totally optional. I like that small bit of sweetness it adds but I also like that it makes it a thicker, stickier glaze.
- lemon pepper seasoning – this is one of my favorite seasonings. It works so well with chicken. You can find it where the other seasonings are located in your grocery store
- freshly squeezed lemon juice and lemon zest – It really needs to be a fresh lemon here – the bottled lemon juice just isn’t going to cut it.
HOW TO MAKE BAKED LEMON PEPPER CHICKEN WINGS
Preheat oven to 425˚F. Set wings on top of a cooling rack set atop a rimmed baking sheet. Brush each wing with olive oil on both sides. Bake for 35-40 minutes (depending on the size of your wings), until they’re golden brown and crispy. The internal temperature should read 165˚F.
In a small pot melt butter (or melt butter in the microwave) then pour into a larger bowl and whisk in the honey, lemon pepper seasoning, lemon juice, and lemon zest. .Add wings to the bowl, and toss until they’re evenly coated.
Serve garnished with fresh cracked black pepper, a little more lemon zest, and some lemon slices on the side (optional).
CRAVING MORE RECIPES?
Baked Lemon Pepper Chicken Wings
Ingredients
- 1.5 – 2 pounds chicken wings (about 16-20 wings)
- 3 Tablespoons olive oil
- 4 Tablespoons salted butter
- 1-2 Tablespoons honey (optional)
- 2 Tablespoons lemon pepper seasoning
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 425˚F.
- Set wings on top of a cooling rack set atop a rimmed baking sheet. Brush each wing with olive oil on both sides.
- Bake for 35-40 minutes (depending on the size of your wings), until they’re golden brown and crispy. The internal temperature should read 165˚F.
- In a small pot melt butter (or melt butter in the microwave) then pour into a larger bowl and whisk in the honey, lemon pepper seasoning, lemon juice, and lemon zest.
- Add wings to the bowl, and toss until they’re evenly coated.
- Optional: serve garnished with a crack or two of black pepper, a little more lemon zest, and some lemon slices on the side.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- The honey is totally optional if you don’t want to add any sweetness to your wings.
- I used a combination of flats and drumettes.
- Fresh chicken wings are preferred over frozen wings for this recipe.
- Store these in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
- Reheat the wings in the oven or in the Air Fryer to help crisp them up again.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I do NOT like lemon pepper wings but I LOVE this recipe. Gong to try it on thighs today. Thank you!