Lemon Pepper Wings (Printable)

Crispy chicken wings coated in zesty lemon and cracked pepper with a buttery touch.

# What You Need:

→ Chicken

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

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1 teaspoon cracked black pepper
05 - 1 teaspoon garlic powder

→ Lemon Pepper Coating

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

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with 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 - While wings bake, combine melted butter, lemon zest, lemon juice, cracked black pepper, and coarse sea salt in a large bowl.
05 - Remove wings from the oven and toss immediately in the lemon pepper butter mixture until thoroughly coated.
06 - Transfer wings to a serving platter and sprinkle with fresh parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The wings get genuinely crispy without tasting greasy, and the lemon-pepper coating brings enough zing to make you actually want more.
  • It's ready in under an hour, which means you can satisfy a craving without spending your whole evening in the kitchen.
  • The balance of bright lemon and cracked pepper feels like each bite is doing something different, never boring.
02 -
  • The moment those wings come out of the oven is crucial; toss them in the lemon-pepper butter immediately while they're hot, or the coating won't stick the way it should.
  • Patting the wings completely dry before seasoning makes an enormous difference in crispiness, so don't rush that step even though it feels tedious.
03 -
  • Fresh cracked pepper is worth the extra minute; pre-ground loses its volatile oils and the flavor becomes one-dimensional.
  • If you're making these ahead, hold them without the coating and toss them fresh when you're ready to serve, so they stay crispy.
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