Lemon Pepper Chicken Wings
These lemon pepper chicken wings are tossed in a buttery lemon pepper mixture, then baked until golden and flavorful. Made with fresh lemon juice and zest, they deliver bold citrus flavor with classic lemon pepper seasoning with no frying required.
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A Quick Look at the Recipe
✅ Recipe Name: Lemon Pepper Chicken Wings
🕒 Ready In: ~50 minutes
👪 Serves: 4 servings
🍽 Calories: ~380 per serving (estimated)
🥣 Main Ingredients: Chicken wings, butter, lemon pepper seasoning, fresh lemon
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - oven baked
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Baking the wings directly on parchment keeps the process simple while allowing the butter and seasoning to bake onto the skin for rich, savory flavor. These oven-baked lemon pepper wings are easy to make, perfect for game day or casual dinners, and come together with just a handful of ingredients.
If you enjoy simple appetizers like this, you may also like our Chicken Taquitos, Air Fryer Chicken Tenders, or Crockpot Buffalo Chicken Dip.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Lemon Pepper Chicken Wings:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Lemon Pepper Chicken Wings:
- Recipe Notes & Tips:
- How to Store:
- Lemon Pepper Chicken Wings FAQS:
- More Easy Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Lemon Pepper Chicken Wings
Why You'll Love Lemon Pepper Chicken Wings:
Crispy without frying: Baking the wings at high heat creates crisp skin without the mess or oil of deep frying.
Fresh lemon flavor: Real lemon juice and zest add brightness and depth that bottled sauces and seasoning blends can't replicate.
Simple ingredient list: Just a handful of pantry staples come together for classic lemon pepper wings at home.
Perfect for sharing: These wings are easy to make for game day, parties, or casual dinners and hold their texture well after baking.
Key Ingredients:
- chicken wings. Using split wings (flats and drumettes) helps them cook evenly and crisp up better in the oven.
- butter. Melted butter creates a rich base for the lemon pepper coating and helps the seasoning cling to the wings.
- lemon pepper seasoning. Provides the classic savory, peppery flavor. Choose a blend without added sugar for the best balance.
- fresh lemon. Both the juice and zest add brightness and a fresh citrus flavor that elevates the wings beyond seasoning alone.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use air fryer instead: These lemon pepper wings can also be cooked in an air fryer at 400°F until crispy.
- Adjust the lemon flavor: Add extra lemon zest for a brighter citrus punch, or reduce the lemon juice slightly for a more subtle lemon taste.
- Make them spicier: Add a pinch of cayenne pepper or crushed red pepper flakes to the butter mixture for a little heat.
- Use clarified butter: Clarified butter or ghee can be used in place of regular butter for a cleaner finish and slightly higher heat tolerance.
- Go sauce-light: If you prefer drier wings, use less butter and lightly brush the lemon pepper mixture over the wings instead of tossing.
How to Make Lemon Pepper Chicken Wings:
- Step 1: Preheat the oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, combine the chicken wings with the melted butter, lemon pepper seasoning, lemon juice, and lemon zest. Toss until the wings are evenly coated.
- Step 2: Arrange the wings in a single layer on the prepared baking sheet, making sure they are not touching. Bake for 40-45 minutes, flipping the wings halfway through, until they are fully cooked and golden around the edges.
Recipe Notes & Tips:
- Flip halfway for even browning: Turning the wings midway through baking helps both sides cook evenly and prevents the bottoms from staying pale.
- Use parchment, not foil: Parchment prevents sticking and makes cleanup easier. Foil can cause the wings to stick once the butter renders.
- Don't overcrowd the pan: Leave space between the wings so they roast instead of steam.
- Expect lightly crisped skin: Baking wings tossed in butter will produce golden, flavorful skin rather than ultra-crispy, fried-style wings.
- Serve right away: Lemon pepper wings are best enjoyed hot, straight from the oven, while the butter coating is fresh and flavorful.
How to Store:
Refrigerator: Store leftover lemon pepper chicken wings in an airtight container in the refrigerator for up to 3 days. Let the wings cool completely before storing to prevent condensation.
Freezer: Freezing is not recommended for these lemon pepper chicken wings, as the butter-based coating and lemon flavor can become watery and lose texture once thawed.
Lemon Pepper Chicken Wings FAQS:
These lemon pepper chicken wings are baked in the oven, not fried. Baking at a high temperature allows the wings to cook through and develop golden color without the need for oil or deep frying.
Baked lemon pepper wings develop lightly crisped, golden skin rather than ultra-crispy fried texture. Flipping the wings halfway through baking and spacing them out on the pan helps improve browning.
Fresh lemon juice and zest add brightness and depth that bottled lemon flavor or seasoning blends alone can't provide. They balance the richness of the butter and enhance the overall lemon pepper flavor.
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Lemon Pepper Chicken Wings
Ingredients
- 2 pounds chicken wings
- ¼ cup butter, melted
- 2 tablespoons lemon pepper seasoning
- 1 lemon, juiced & zested
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken wings with the melted butter, lemon pepper seasoning, lemon juice, and lemon zest. Toss until the wings are evenly coated.
- Arrange the wings in a single layer on the prepared baking sheet, making sure they are not touching.
- Bake for 40-45 minutes, flipping the wings halfway through, until they are fully cooked and golden around the edges.
- Remove from the oven and serve immediately while hot.
Nutrition
Notes
- Flip halfway for even browning: Turning the wings midway through baking helps both sides cook evenly and prevents the bottoms from staying pale.
- Use parchment, not foil: Parchment prevents sticking and makes cleanup easier. Foil can cause the wings to stick once the butter renders.
- Don't overcrowd the pan: Leave space between the wings so they roast instead of steam.
- Expect lightly crisped skin: Baking wings tossed in butter will produce golden, flavorful skin rather than ultra-crispy, fried-style wings.
- Serve right away: Lemon pepper wings are best enjoyed hot, straight from the oven, while the butter coating is fresh and flavorful.