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!
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
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!
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.