Lemon Pepper Wings

The first time I made lemon pepper wings, I accidentally used twice the amount of lemon zest called for because I couldn't stop grating. That happy mistake became the foundation of this recipe, and now I can't imagine making them any other way.

Last summer during a backyard gathering, my friend Sarah took one bite and immediately demanded I teach her the method. We stood by the grill with paper towels and messy fingers, testing batch after batch until we landed on this exact combination.

Ingredients

• Chicken wings: Separating flats and drumettes ensures even cooking and better sauce coverage
• Olive oil: Helps the seasoning stick and promotes that golden crispiness we all crave
• Salt and black pepper: The foundation of flavor, so don't be shy with either
• Garlic powder: Adds subtle depth without overpowering the bright lemon notes
• Unsalted butter: Creates that restaurant style coating that clings perfectly to crispy skin
• Fresh lemon zest: This is where all the bright citrus magic happens
• Lemon juice: Adds acidity that balances the rich butter and pepper heat
• Coarse sea salt: Finishing salt brings everything together with texture

Instructions

Preheat your oven:

Crank it to 425°F and set up a wire rack over your baking sheet, this airflow is what makes them crispy

Season the wings:

Pat them completely dry, then toss with olive oil and your first round of seasonings until every piece is coated

Bake until crispy:

Arrange in a single layer on that wire rack and bake for 30 to 35 minutes, flipping halfway through

Make the coating:

While wings bake, whisk together melted butter, lemon zest, lemon juice, black pepper, and coarse salt

Toss and serve:

Pull those golden wings from the oven and immediately toss them in the lemon pepper butter until completely coated

Save

My brother in law once drove forty minutes after trying these at my house, just to learn the technique. Now he makes them every Sunday for football season and sends me photos of his perfectly craggy wings.

Getting That Restaurant Style Crisp

The wire rack method is non negotiable here. I learned this after too many batches of soggy bottom wings sitting in their own rendered fat. Elevating the wings lets hot air circulate all around, creating that uniform crunch you get at wing joints.

The Fresh Versus Dried Debate

I've tried every lemon pepper seasoning blend on the market, and nothing beats fresh zest. The oils in fresh lemon peel carry so much more flavor than anything pre mixed and sitting on a shelf. Grate your zest right into the melted butter so those citrus oils bloom.

Making These Your Own

These wings adapt beautifully to whatever cooking method you prefer. The air fryer version comes out remarkably close to oven baked, and you can even finish them on the grill for that smoky char element.

• Add a pinch of cayenne if you want more heat behind that pepper
• Try honey in the butter mixture for a sweet and spicy variation
• Double the coating recipe if you're extra generous like I am

Save

There's something about the smell of lemon and butter filling the kitchen that makes everyone gather around, forks in hand, waiting for that first crispy bite.

Recipe FAQs

→ What makes lemon pepper wings crispy?

Baking at 425°F on a wire rack allows hot air to circulate around the wings, rendering fat and creating maximum crunch. Patting wings dry before seasoning removes excess moisture for better crisping.

→ Can I air fry lemon pepper wings?

Absolutely. Cook at 400°F for 22-25 minutes, shaking the basket halfway through. The coating process remains the same—toss hot wings in the lemon butter mixture immediately after air frying.

→ How do I store leftover wings?

Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness. Microwaving will make them soggy.

→ What dipping pairs well with these wings?

Cool ranch or blue cheese dressing balances the tangy citrus and peppery heat perfectly. Celery sticks add fresh crunch and help cool the palate.

→ Can I make these ahead for parties?

Season and refrigerate raw wings up to 24 hours before cooking. Bake fresh just before serving, then toss in the lemon butter coating while piping hot for best results.