Baked Lemon Pepper Wings (Printable)

Crispy chicken wings with bright lemon pepper seasoning baked to golden perfection.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated at joints, tips removed

→ Marinade & Seasoning

02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder

→ Lemon Pepper Coating

07 - 2 tablespoons unsalted butter, melted
08 - 1 tablespoon lemon zest (from 1 large lemon)
09 - 1 tablespoon freshly squeezed lemon juice
10 - 1 teaspoon cracked black pepper
11 - ½ teaspoon sea salt
12 - 2 tablespoons chopped fresh parsley (optional)

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels to ensure crispiness.
03 - Toss wings in a large bowl with olive oil, kosher salt, black pepper, garlic powder, and onion powder until evenly coated.
04 - Place wings in a single layer on the wire rack, spacing them apart evenly.
05 - Bake wings for 35 to 40 minutes, turning halfway through, until golden brown and crispy.
06 - Combine melted butter, lemon zest, lemon juice, cracked black pepper, and sea salt in a large bowl.
07 - Remove wings from oven and immediately toss in the lemon pepper butter mixture until fully coated.
08 - Transfer wings to a serving platter and garnish with chopped fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • No deep fryer mess, just a sheet pan and your oven doing all the work.
  • That lemon zest adds a punch that store-bought sauces can't touch.
  • You can make these on a weeknight and feel like you've done something impressive.
02 -
  • Drying the wings thoroughly before seasoning is not optional if you want crispy skin; I learned this the hard way with soggy batches.
  • Don't skip the wire rack—resting the wings directly on the baking sheet traps steam and softens the underside.
  • The lemon coating needs to go on while the wings are still hot, or the butter will congeal and sit on top instead of coating.
03 -
  • Use a meat thermometer if you're unsure—the thickest part of the drum should hit 165°F internally for food safety.
  • Fresh lemon zest makes all the difference; if you're using bottled, use half as much because it's more concentrated and can taste bitter.

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