The Best Lemon Pepper Wings

Baked in the oven, these lemon pepper wings are the perfect combination of sweet, tangy, with a touch of peppery spice.

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These baked lemon pepper wings are exploding with flavor and are so simple to make. The wings are coated in the best lemon pepper butter sauce and baked in the oven until they’re crispy on the outside and tender on the inside.

Lemon Pepper Wings Ingredients

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The best lemon pepper wings recipe has a unique and flavorful taste that combines the zesty tang of lemon with the sharp, slightly spicy kick of black pepper.

For our recipe, you’ll need:

• 2 pounds of chicken wing drumettes, thawed
• 1½ tablespoons of cornstarch
• ½ cup of unsalted butter
• 2 tablespoons of olive oil
• 2 tablespoons of fresh lemon juice (from half a lemon)
• 1 teaspoon of fresh lemon zest
• 1½ teaspoons of lemon pepper spice blend
• ½ teaspoon of salt
• ¾ teaspoon of garlic powder 

PRO TIP:

I find that the bags of frozen mixed chicken pieces tend to have much smaller pieces than what you find in the fresh meat section of your grocery store.

I like to buy my chicken wings fresh because I can see the size of the pieces.

This matters when baking because you want all your chicken wing pieces to bake at the same rate. If your pieces are smaller, then you will need to decrease the amount of bake time accordingly.

Substitutions For The Best Lemon Pepper Wings Recipe

WINGS: The recipe suggests using 2 pounds of chicken wing drumettes. However, if you find a package of mixed pieces (flat wings and drumettes), you can use that. Two pounds will yield 10 to 18 pieces.

When you’re out shopping for chicken wings, take a quick look at how they’re packaged. Some stores sell them already split into the drumette and flat parts, all ready to cook. Others might sell them as one whole piece, so you’ll need to do a bit of kitchen prep to separate them yourself.

FROZEN VS. FRESH CHICKEN: If you buy a large bag of frozen mixed pieces, you can either thaw them completely and follow the recipe or bake them from frozen.

You will want to make sure to follow the package directions for bake time and temperature if cooking from frozen. 

How To Make This Lemon Pepper Wings Recipe

Once the wings are coated in flour and baked for 20 minutes, you will make the lemon pepper sauce, brush it on the wings, and bake them a little bit more.

STEP ONE: Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil and an oven-safe wire rack. You can spray your wire rack with cooking spray to prevent sticking.

STEP TWO: In a large bowl, add the thawed chicken wing drumettes and cornstarch. Toss wings to completely coat the chicken pieces with the cornstarch.

STEP THREE: Arrange the coated chicken wings in a single layer on the prepared baking sheet, leaving space between each piece so the hot air can circulate. This helps get even heating and crispy skin.

STEP FOUR: Bake the chicken for 20 minutes without any lemon pepper sauce.

STEP FIVE: While your chicken is baking, you can make your homemade lemon pepper sauce. In a small saucepan, over low heat, add the unsalted butter, olive oil, fresh lemon juice, lemon zest, lemon pepper spice blend, salt, and garlic powder.

Simmer on low heat just until the butter mixture has melted and the spices have infused into the butter and oil. Turn off the heat to the saucepan.

STEP SIX: After the chicken wings have baked for the first 20 minutes, remove the baking sheet from the oven and baste each chicken wing drumette with the lemon butter sauce. Return the chicken wings to the oven and bake for 10 minutes.

STEP SEVEN: Once the chicken wings have baked for 10 minutes, you will remove the baking sheet from the oven, carefully flip the chicken wing drumettes over, and baste the other side of the chicken.

Return the chicken wings to the oven to bake for another 10 minutes or until the wings reach an internal temperature of 165°F and the juices run clear.

STEP EIGHT: Once your chicken wings are baked, you can broil them on each side for 1 to 2 minutes to get the skin golden and crispy.

After they have been broiled to a beautiful golden brown, you will want to give them one last coat of lemon pepper sauce before serving them.

Troubleshooting Lemon Pepper Baked Wings and Sauce

My lemon pepper wings aren’t crispy enough – Ensure the wings are thoroughly dried before coating with cornstarch. Excess moisture can prevent them from becoming crispy. Additionally, increasing the broiling time slightly can help achieve a crispier texture.

My lemon pepper sauce is too thick/ or too thin – If the sauce is too thick, add a bit more olive oil or a splash of water. If it’s too thin, simmer it for a longer time to reduce and thicken.

The lemon pepper sauce is not evenly coating my wings – Ensure you toss the wings thoroughly in the cornstarch. When applying the sauce, use a brush or spoon to evenly distribute it over each wing.

My chicken wings are sticking to the rack – If you find the lemon pepper sauce is sticking to your wire rack, turning the wings halfway through the initial baking can help prevent sticking.

How To Serve These Lemon Pepper Chicken Wings

These crispy lemon pepper chicken wings are best served hot and fresh from the oven. You can garnish them with a squeeze of fresh lemon juice and a couple of grinds of fresh black pepper.

With Dips: Ranch dressing or blue cheese are classic choices that complement the tangy and peppery flavor of the wings. Alternatively, consider Garlic Aioli for a creamy dip with a hint of garlic or Honey Mustard for a sweet and tangy touch.

With Sides: Celery and carrot sticks offer a crunchy and refreshing side that’s often paired with wings. Coleslaw or our bowtie pasta salad provide a cool and creamy contrast to the spicy wings. Potato salad is a hearty side that pairs well with the lightness of chicken wings.

For those who prefer fries, French Fries or Sweet Potato Fries are classic pairings. Corn on the Cob, whether grilled or boiled, serves as a sweet complement to the wings.

With a Salad: Caesar salad is a great choice with its creamy dressing and crisp lettuce that work well with spicy wings. Greek salad, with its feta cheese and olives, adds a Mediterranean touch. For something light and tangy, a mixed side salad with vinaigrette is ideal.

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Storing These Lemon Pepper Baked Wings

Here are some simple guidelines to help you store and preserve the flavors of your lemon pepper wings.

MAKE AHEAD: If you’re planning to make these lemon pepper wings ahead of time, you can prepare them up to the point just before baking.

Once you’ve tossed the wings in the lemon pepper seasoning, cover them tightly and refrigerate for up to 24 hours. When you’re ready to serve, simply preheat the oven and continue with the baking instructions as directed.

IN THE FRIDGE: These crispy wings are best served fresh, but you can store them in the fridge for 2 to 3 days in an airtight container.

IN THE FREEZER: We don’t recommend freezing these homemade lemon pepper wings. The chicken wings are best made fresh, especially if you are using already frozen chicken wings to start with.

These easy lemon pepper wings are crispy, tangy, and a little bit spicy all at once. If you love lemon pepper, these juicy chicken wings are just the thing you need to add to your menu for dinner or an easy appetizer.

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Lemon Pepper Wings

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Baked in the oven, these lemon pepper wings are the perfect combination of sweet, tangy, with a touch of peppery spice.

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 18

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Ingredients

  

1x2x3x

• 2 pounds chicken wing drumettes, thawed
• 1½ tablespoons cornstarch
• ½ cup unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice, from half a lemon
• 1 teaspoon fresh lemon zest
• 1½ teaspoons lemon pepper spice blend
• ½ teaspoon salt
• ¾ teaspoon garlic powder

Instructions

 

• Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil and an oven-safe wire rack. You can spray your wire rack with cooking spray to prevent sticking.
• In a large bowl, add the thawed chicken wing drumettes and cornstarch. Toss to completely coat the chicken pieces with the cornstarch.
• Arrange the chicken wing pieces on the prepared baking sheet, making sure to leave space between each piece so the hot air can circulate around. This helps get even heating and crispy skin.
• Bake the chicken for 20 minutes without any lemon pepper sauce.
• While your chicken is baking, you can make your lemon pepper sauce in a small saucepan, over low heat, by adding the unsalted butter, olive oil, fresh lemon juice, lemon zest, lemon pepper spice blend, salt, and garlic powder. Simmer on low heat just until the butter has melted and the spices have infused into the butter and oil. Turn off the heat to the saucepan.
• After the chicken wings have baked for the first 20 minutes, remove the baking sheet from the oven and baste each chicken wing drumette with the lemon pepper sauce. Return the chicken wings to the oven and bake for 10 minutes.
• Once the chicken wings have baked for 10 minutes, then you will remove the baking sheet from the oven, carefully flip the chicken wing drumettes over, and baste the other side of the chicken. Return the chicken wings back to the oven to bake for another 10 minutes or until the wings reach 165°F, and the juices run clear.
• Once your chicken wings are baked through, you can broil them for 1 to 2 minutes on each side to get the skin golden and crispy. After they have been broiled to a beautiful golden brown, you will want to give them one last coat of lemon pepper sauce before serving them.

Notes

• I find that the bags of frozen mixed pieces tend to have much smaller pieces than what you find in the fresh meat section of your grocery store (thus giving the large difference in serving size), so I like to buy my chicken wings fresh because I can see the size of the pieces. This matters when baking because you want all your chicken wing pieces to bake at the same rate. If your pieces are smaller, then you will need to decrease the amount of bake time accordingly.
• You can easily double or triple this delicious lemon pepper chicken wings recipe. You will need to increase the amount of lemon pepper sauce accordingly, and you will need to use a second prepared rimmed baking sheet so that you do not crowd your chicken wings when baking.
• Taste your lemon pepper seasoning blend to know if it is good with the amount of salt it will add to this recipe. Depending on the brand you use, you may find that different brands are saltier than others. You may want to add more or less salt or lemon pepper seasoning to your butter and oil. You will just need to adjust according to taste.

Nutrition

Calories: 123kcal | Carbohydrates: 1g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 85mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg

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