Lemon Pepper Wings

My tiny apartment kitchen smelled like a sunny citrus grove the first time I made these wings. I'd been experimenting with lemon pepper seasoning for weeks, trying to capture that perfect balance of bright zest and peppery kick. When I pulled them from the oven, my roommate wandered in, drawn by the incredible aroma. We stood around the counter eating them straight from the serving platter, burning our fingers but not caring one bit. Sometimes the simplest recipes become the ones you make on repeat forever.

Last summer, I made these for a backyard cookout and my friend's dad asked for the recipe before he'd even finished his first wing. He's been grilling for forty years and said these had the perfect balance of flavors. Now every time we have a get together, someone texts me ahead of time asking if I'm bringing those lemon pepper wings. They've become our group's unofficial signature dish.

Ingredients

• Chicken wings: Separating flats and drumettes helps everything cook evenly and makes eating so much easier
• Olive oil: This helps the seasoning stick and promotes that beautiful golden browning
• Salt and pepper: The foundation of flavor, dont be shy with the pepper here
• Garlic powder: Adds subtle depth without competing with the bright lemon notes
• Unsalted butter: Creates that luscious coating that clings perfectly to crispy wings
• Fresh lemon zest: This is where the real lemon flavor lives, use a microplane for best results
• Lemon juice: Adds just enough acidity to cut through the rich butter
• Coarse sea salt: The finishing touch that makes every bite pop

Instructions

Get your oven ready:

Preheat to 425°F and set up a wire rack over a lined baking sheet for maximum airflow

Season the wings:

Toss them thoroughly with olive oil and your base seasonings until every piece is coated

Bake to perfection:

Arrange wings in a single layer and bake 30 to 35 minutes, flipping halfway until beautifully golden

Make the magic coating:

While wings bake, whisk melted butter with lemon zest, juice, pepper and sea salt

Toss and serve:

Immediately toss hot wings in the lemon butter mixture and garnish with parsley if you want extra color

Save

These wings have saved me countless times when I needed to feed a crowd on short notice. My brother once texted me at midnight asking how to make them after having them at a party weeks earlier. There's something about that combination of citrus and pepper that makes people remember them long after the platter is empty.

Making Them Extra Crispy

The wire rack method is absolute perfection, but I've learned a few tricks over the years. Air drying the wings in the fridge for an hour before baking removes excess moisture and guarantees that satisfying crunch. The air fryer works beautifully too, cooking them in about half the time with equally impressive results.

Serving Suggestions That Work

I almost always serve these with cool ranch dressing and crisp celery sticks to balance the heat. They're fantastic alongside a simple green salad with citrus vinaigrette. For parties, I like to set out extra napkins and small bowls for the wings because things get gloriously messy.

Ways To Switch Things Up

Chicken thighs work wonderfully with this same treatment, just adjust the cooking time accordingly. I've made a vegetarian version using cauliflower florets that was surprisingly delicious. The lemon pepper butter is also incredible on grilled fish or roasted potatoes.

• Double the lemon pepper coating mixture for extra saucy wings
• Add a pinch of cayenne if your guests enjoy some real heat
• Make the coating ahead of time and keep it in the fridge

Save

These wings have become my go to for everything from casual weeknight dinners to special occasions. Hope they bring as much joy to your table as they have to mine.

Recipe FAQs

→ What makes lemon pepper wings crispy?

Baking on a wire rack allows hot air to circulate, rendering fat and crisping skin evenly. Patting wings dry before coating removes excess moisture for maximum crunch.

→ Can I air-fry these wings?

Yes. Cook at 400°F for 22–25 minutes, shaking halfway. Air-frying produces extra-crispy skin without the need for oil.

→ How do I store leftovers?

Refrigerate in an airtight container up to 3 days. Reheat in a 350°F oven for 10 minutes or air-fry at 375°F for 5 minutes to restore crispiness.

→ What dipping pairs well?

Ranch and blue cheese dressings complement the tangy heat. Celery sticks add crunch and balance the rich butter coating.

→ Can I make these ahead?

Season wings up to a day before baking. Keep refrigerated until ready to cook, then toss in the lemon-butter mixture fresh from the oven.

→ Is the coating too spicy?

The pepper provides warmth rather than intense heat. Reduce pepper to ½ teaspoon each for a milder version or add cayenne for more kick.