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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!

Looking down on a baking sheet with parchment paper and fresh baked lemon pepper chicken wings.

FREQUENTLY ASKED QUESTIONS:

What kind of wings should I use?

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.

What does lemon pepper taste like?

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.

Can I make these in the air fryer?

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.

I like more of a crunchy crust on my wings, how can I do that?

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.

Can I use frozen wings?

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.

Why use the honey?

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.

How to reheat lemon pepper chicken wings?

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.

How to store leftover wings?

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.

A bunch of lemon pepper chicken wings on a plate with a lemon wedge.

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.
Chicken wings, lemon pepper seasoning, butter, olive oil, honey, lemon juice, and lemon zest.

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.

a collage of two photos: chicken wings on a baking sheet being brushed with olive oil and baked chicken wings on a cooling rack on top of a baking sheet.

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.

a collage of two photos: melted butter, honey, lemon pepper seasoning, lemon juice, and lemon zest in a mixing bowl and chicken wings being tossed in butter and lemon pepper seasoning in a bowl.

Serve garnished with fresh cracked black pepper, a little more lemon zest, and some lemon slices on the side (optional).

A plate of baked lemon pepper chicken wings with a lemon slice.

CRAVING MORE RECIPES?

Close up looking at a bunch of lemon pepper baked chicken wings.

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!
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings

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.
Course: Appetizer, Main Course, Side Dish
Cuisine: American

Nutrition

Calories: 437kcal | Carbohydrates: 11g | Protein: 17g | Fat: 37g | Sodium: 158mg | Fiber: 1g | Sugar: 9g

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.

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