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Posted: 10/18/22
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Simple and delicious baked lemon pepper chicken wings that get extra crispy right in the oven. The perfect quick and easy appetizer or dinner that only takes 5 minutes to prep!
Wings are great for just about every occasion. Whether it’s for a holiday gathering, tailgate, or family dinner, having a solid chicken wing recipe is a must for every kitchen. When it comes to wings the whole family with love, these baked lemon pepper chicken wings take the cake!
I have many chicken recipes I rotate on weeknights, including Oven Baked Chicken Bites and Slow Cooker Greek Chicken, but these wings are my secret weapon when I need to please a crowd. The combination of butter and lemon is so incredibly savory and delicious.
If you’re looking for the secret to getting extra crispy wings right in the oven, I’ve got all the tips below. Best of all, it only takes 5 minutes to prep the entire meal. This is one everyone will be asking you to make over and over again!
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Ingredients Notes
There are just a few simple ingredients you’ll need to make this recipe. Here are some notes:
- Chicken wings – I like to purchase “party style” wings already separated into flats and drumettes with the tips removed. You can also purchase them whole. Here’s an easy guide for how to cut whole chicken wings.
- Oil – I like to use olive oil or avocado oil.
- Lemon pepper seasoning – This is a seasoning blend that is available at most grocery stores. It has so many uses and makes baking chicken wings easy!
- Baking powder – This helps the chicken wings get nice and crispy.
- Lemon juice – Fresh or bottled both work.
Substitutions
- Lemon pepper seasoning – You can also use another savory seasoning blend, like Everything Bagel seasoning. If you use another seasoning, just leave out the lemon juice from the butter sauce.
- Butter – If you’re sensitive to dairy, you can also use ghee, which is butter with all the lactose and casein removed.
How to Make Baked Lemon Pepper Chicken Wings
- Prep: Preheat the oven to 425°F. Set a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray.
- Dry the wings: Dry the wings thoroughly with paper towels. You want to try and remove as much moisture as possible to help the wings crisp up. You can also place the wings in the fridge for 30 minutes to dry them out further.
- Season: In a large bowl, toss the chicken wings in the oil. Add the lemon pepper seasoning and baking powder and toss to coat evenly.
- Bake: Transfer the chicken wings to the wire rack. Bake for 40-45 minutes, or until chicken wings are crispy, flipping halfway through.
- Make the sauce: While the wings are cooking, add the melted butter and lemon juice to a small bowl and stir to combine. Once the wings are done cooking, remove them from the oven. Brush the lemon butter sauce on the chicken wings.
- Serve: Add a pinch of salt if needed. Serve warm with lemon wedges!
How to Get Crispy Chicken Wings
Here are three things that will guarantee crispy chicken wings right in the oven:
- Dust the wings in baking powder: Baking powder raises the pH levels, which helps the wings get crispy when they bake. Add the baking powder at the same time as the seasoning.
- Cook on a wire rack: This makes all the difference! Take a baking sheet and line it with aluminum foil or parchment paper. Then, fit it with a wire rack. This will distribute the air evenly around the wings and crisp up the skin.
- Flip the wings halfway: At the halfway point, flip with wings with tongs. The side that is facing up will get the most crispy because it’s directly exposed to the heat. Flipping not only helps the wings crisp up, it also prevents one side from becoming burnt.
Baking Tips
- Do not wash or rinse your raw chicken wings. This is good food safety practice, but it will also make your wings wet and soggy before baking.
- Make sure to dry your wings sufficiently before baking. I like to pat them with a paper towel.
- Go light on the oil. Too much oil can cause your oven to smoke and it will prevent the wings from crisping up.
- Use tongs to flip your wings halfway through baking.
Recipe FAQs
Should I cover my chicken wings when baking?
There is no need to cover chicken wings when baking in the oven. In fact, baking them uncovered will help them become nice and crispy in the oven.
Are lemon pepper wings spicy?
Lemon pepper wings are savory and wonderfully tangy, but aren’t spicy like buffalo wings, so they can be enjoyed by the whole family.
How long should you cook wings at 425?
Bake wings in the oven at 425 degrees for about 40-45 minutes. I recommend flipping halfway through to get them nice and crispy on both sides.
What’s the best way to reheat chicken wings?
Preheat the oven to 350°F. Place the wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are thoroughly heated through. Remove and eat!
How do I make my wings more crispy?
Use a little dusting of baking powder! Baking powder raises the pH level, which will help the wings get nice and crispy when they bake. You can also bake the wings on a wire rack and flip them halfway through to help them crisp up when cooking.
Storage and Reheating
TO STORE: Store any leftovers in the fridge in an airtight storage container for 3-4 days.
TO REHEAT: For the best texture, reheat the wings in the oven at 350°F for about 10-15 minutes, or until warm. You can also reheat them covered in the microwave in 15-20 second intervals until warm.
Other Chicken Recipes
- Grilled Chicken Skewers
- Healthy Baked Orange Chicken
- Sheet Pan Chicken and Vegetables
- Paleo Chicken Tenders
- Healthy Chicken Tikka Masala
Baked Lemon Pepper Chicken Wings
Simple and delicious baked lemon pepper chicken wings that get extra crispy right in the oven. The perfect quick and easy appetizer or dinner that only takes 5 minutes to prep!
Prep: 5Cook: 45Total: 50 minutes
Servings: 4 1x
Ingredients
- 2 lbs chicken wings
- 1 tablespoon oil
- 1 tablespoon lemon pepper seasoning
- 2 teaspoons baking powder
- 1 tablespoon ghee or butter, melted
- 1 teaspoon lemon juice
- Sea salt, to taste
Instructions
- Prep: Preheat the oven to 425°F. Set a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray.
- Dry the wings: Dry the wings thoroughly with paper towels. You want to try and remove as much moisture as possible to help the wings crisp up. You can also place the wings in the fridge for 30 minutes to dry them out further.
- Season: In a large bowl, toss the chicken wings in the oil. Add the lemon pepper seasoning and baking powder and toss to coat evenly.
- Bake: Transfer the chicken wings to the wire rack. Bake for 40-45 minutes, or until chicken wings are crispy, flipping halfway through.
- Make the sauce: While the wings are cooking, add the melted butter and lemon juice to a small bowl and stir to combine. Once the wings are done cooking, remove them from the oven. Brush the lemon butter sauce on the chicken wings.
- Serve: Add a pinch of salt if needed. Serve warm with lemon wedges!
Notes
- You don’t need more than one tablespoon of oil because the wings have fat that will crisp them up. If you use too much oil, the wings will be soggy.
- The best way to get crispy wings is to bake them in a single layer on a wire rack fitted in a baking sheet. If you don’t have a wire rack, just bake them on a prepared baking sheet.
- The baking powder is key to the best crisp! It will raise the pH level, which helps the skin get crispy.
- Make sure to flip the wings halfway through. I typically set the timer for 20 minutes, flip, and set the timer for another 20.
Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa
Casey Colodny says
Soo yummy and perfect for Football sunday get togethers! Anything lemon pepper and i’ll be there!
Kylie says
Sounds and looks amazing! Definitely giving this one a try.