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Lemon Pepper Baked Chicken Wings are my family’s top request for movie nights and weekend gatherings. These wings come out perfectly crispy from the oven and get tossed in a buttery lemon pepper sauce that is downright irresistible. They disappear fast whenever I put out a platter and honestly sometimes I make extra just so I can have leftovers.
I discovered this method after searching for a crispy oven wing with real lemon punch and now it is my dinner go-to about once a month. My kids even help toss the wings in the sauce.
Ingredients
- Chicken wings: choose wings with some fat on them for juicy results and dry them really well so they crisp up
- Lemon pepper seasoning: look for one with real lemon zest in the ingredient list for best flavor
- Salt: adjusts flavor and helps with crisping
- Pepper: use fresh cracked black pepper for a bit of bite
- Garlic powder: adds savoriness make sure it is fresh for maximum aroma
- Onion powder: brings depth to the overall flavor
- Extra virgin olive oil: helps crisp and carries spices choose one with a robust flavor
- Baking powder: crucial for that golden crispy finish use aluminum-free if possible
- Butter: melted for the final toss unsalted is best so you control the salt
Step-by-Step Instructions
- Prep the Chicken:
- Get out a rimmed baking sheet and set a wire rack on top then cover with foil for easy cleanup. Pat the chicken wings very dry with paper towels removing as much moisture as possible so they will get crispy.
- Season and Coat:
- Combine salt pepper olive oil and baking powder together until well mixed. Pour this mixture over the wings and toss again and again making sure every nook and cranny is coated. The baking powder is the secret for a bubbly crispy skin and you want an even layer everywhere.
- Arrange and Bake:
- Lay the wings in a single layer on the prepared rack making sure they do not touch so the air circulates all around. Slide the tray onto the middle oven rack. Bake at 425 degrees Fahrenheit for 45 to 50 minutes flipping them halfway through. Keep an eye in the last few minutes since every oven runs a little different and you want a deep golden color.
- Make the Sauce:
- While the wings are finishing up melt the butter and stir in the lemon pepper seasoning garlic powder and onion powder. This buttery mix should smell citrusy and inviting.
- Toss and Serve:
- Let the wings cool just long enough that you can handle them then toss in the lemon pepper butter mix. Move them back onto the rack for a minute to allow any extra butter to drip off. Serve while hot with ranch dip and a pinch of chopped parsley.
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I am obsessed with finding the best lemon pepper for this recipe. Once I brought a little tin of fancy lemon pepper from my favorite spice shop and it made these wings unforgettable for my whole crew. My daughter asks for extra lemony wings every time.
Storage Tips
Store leftover wings in an airtight container in the refrigerator for up to three days. For best results reheat them in a hot oven or air fryer so they stay crisp I avoid microwaving since it can make the wings soggy
Ingredient Substitutions
No lemon pepper on hand Make your own by mixing fresh lemon zest with black pepper and a touch of salt If you want to swap the olive oil vegetable oil works fine but will be a little milder in flavor You can also use margarine instead of butter if dairy is an issue
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Serving Suggestions
Pile these wings onto a big platter with lemon wedges and some crisp celery sticks on the side For parties I always include a bowl of creamy ranch or blue cheese dressing Warm fluffy dinner rolls or roasted potatoes make it a fun main course
Cultural and Historical Context
Chicken wings as a popular finger food started in the United States Buffalo wings came first but this zesty lemon pepper version has become a staple in Southern kitchens You will find lemon pepper wings in sports bars and at backyard cookouts all across the country now
Recipe FAQs
- → How do I get the wings extra crispy in the oven?
Drying the wings thoroughly and using baking powder in the seasoning helps create a crispier texture when baked at high temperature.
- → Can I use fresh lemon instead of lemon pepper seasoning?
While lemon pepper seasoning adds distinct flavor, you can add fresh lemon zest and some freshly ground pepper as a substitute for a bright finish.
- → Is it necessary to use a cooling rack on the baking sheet?
Using a rack allows heat to circulate around the wings, promoting even cooking and crispy skin. It also helps excess fat drip away.
- → Can these baked wings be made ahead?
Bake the wings ahead, then reheat briefly in the oven. Toss with lemon pepper butter just before serving to maintain crispness.
- → What dips work best with lemon pepper wings?
Ranch or blue cheese dressing are popular choices, but a squeeze of fresh lemon or garlic aioli also pairs well.