Lemon Pepper Wings

The first time I made lemon pepper wings, I was skeptical about how much flavor lemon zest could actually deliver. But the moment that citrus hit the hot butter and coated those crispy wings, my entire kitchen smelled like sunshine. My roommate wandered in from her room asking what smelled so incredible, and we ended up eating the entire batch standing at the counter. These wings became our Friday night tradition after that.

Last summer, I made these for a backyard get-together and my friend Mark, who claims to hate wings, ended up guarding the platter. He kept asking what the special ingredient was, unable to put his finger on why these tasted so different from the usual sports bar variety. The fresh lemon zest makes all the difference, creating that bright, restaurant-quality coating that keeps people guessing.

Ingredients

• 1.5 lbs chicken wings, separated into flats and drumettes: Separating them helps everything cook evenly and makes eating so much more satisfying
• 2 tbsp olive oil: This helps the seasoning stick and promotes even browning on the skin
• 1 tsp salt and 1 tsp cracked black pepper: The foundation of flavor that balances the bright lemon
• 1 tsp garlic powder: Adds an aromatic depth that keeps the citrus from being one-note
• 2 tbsp unsalted butter, melted: Creates that restaurant-style coating that clings perfectly to every wing
• Zest of 2 lemons: Fresh zest contains essential oils that give bright, authentic citrus flavor you cannot get from bottled juice
• 1 tbsp freshly squeezed lemon juice: Adds just enough acid to cut through the rich butter
• 1 tbsp cracked black pepper: The coarse texture and robust flavor makes this a true lemon pepper experience
• 1 tsp coarse sea salt: The larger crystals provide satisfying bursts of salty crunch
• 1 tbsp chopped fresh parsley: Adds a pop of color and fresh flavor that makes the platter look complete

Instructions

Get your oven ready:

Preheat oven to 425°F and line a baking sheet with parchment, then place a wire rack on top for maximum air circulation

Season the wings:

Pat wings completely dry with paper towels, then toss with olive oil, salt, pepper and garlic powder until every piece is evenly coated

Bake until crispy:

Arrange wings in a single layer on the wire rack and bake for 30 to 35 minutes, flipping halfway through, until golden and crispy all over

Make the lemon pepper coating:

While wings bake, whisk together melted butter, lemon zest, lemon juice, cracked black pepper and coarse sea salt in a large bowl

Toss and serve immediately:

Remove wings from the oven and toss them in the lemon-pepper butter mixture until thoroughly coated, then sprinkle with parsley and serve while hot

Save

These wings became the unexpected star of my Super Bowl party last year. Even people who were just there for the dips found themselves hovering around the platter. There is something so satisfying about watching friends discover a new favorite right in your kitchen.

Getting the Perfect Crisp

I learned that the wire rack is absolutely non-negotiable for that crunch everyone loves. Without it, the wings steam in their own juices and you end up with sad, soggy skin. The rack lets hot air circulate underneath and around every piece, creating that golden, crispy exterior that makes restaurant wings so irresistible.

The Lemon Pepper Secret

Most store-bought lemon pepper blends contain way too much salt and not enough actual lemon flavor. Making your own coating with fresh lemon zest, freshly cracked pepper and good butter transforms this from a weeknight dinner into something that tastes like it came from a specialized wing joint. The butter helps all that fresh zest adhere to every nook and cranny.

Serving Suggestions and Variations

I love serving these with a cooling ranch dressing or blue cheese dip to balance the bright citrus kick. The classic celery sticks are not just garnish, they actually work beautifully to cleanse your palate between wings. Sometimes I will double the lemon pepper coating if I am serving a crowd who loves that extra punch.

• Let wings air-dry uncovered in the fridge for an hour before baking for extra crispiness
• These work beautifully in an air fryer at 400°F for 22 to 25 minutes if you want to avoid heating up the oven
• Cauliflower florets make an excellent vegetarian alternative when tossed in the same lemon pepper butter

Save

There is nothing quite like biting into a hot, crispy wing with that bright burst of lemon and pepper. Hope these become a favorite in your kitchen too.

Recipe Questions & Answers

→ How do I get the crispiest wings?

Pat wings completely dry before seasoning and use a wire rack over your baking sheet. This allows hot air to circulate all around, rendering fat evenly for maximum crunch. Letting them air-dry in the fridge for an hour beforehand helps too.

→ Can I air fry these instead?

Absolutely. Cook at 400°F for 22-25 minutes, shaking the basket halfway through. The high circulating air creates excellent crispiness, often faster than oven baking.

→ What dipping sauces pair well?

Cool ranch or blue cheese dressing balances the lemon-pepper heat beautifully. Celery sticks and carrot rounds add refreshing crunch. A honey mustard dipping sauce also complements the citrus notes.

→ Can I make these ahead?

Bake the wings completely and refrigerate. Reheat in a 400°F oven for 10 minutes to restore crispiness, then toss with fresh lemon-pepper butter just before serving. The butter tastes best freshly made.

→ What parts of the wing work best?

Separate into flats and drumettes for even cooking. Whole wings take longer. Flats tend to crisp up slightly more due to their flat surface, while drumettes offer that classic finger-food appeal.