Go Back
–+ servings
Close view of Lemon Pepper Wings
Print Recipe
No ratings yet

Lemon Pepper Wings Recipe

Crispy lemon pepper wings made in the oven or air fryer with a buttery lemon sauce. Easy, flavorful, and better than takeout.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, Dinner, party food
Cuisine: American
Keyword: comfort food, Crispy, fried, Spicy
Servings: 4 people
Author: Karina Carrel

Ingredients

Chicken Wings

  • 4 lbs chicken wings
  • 1 tbsp baking powder
  • 1 tbsp lemon pepper seasoning

Lemon Pepper Sauce

  • 1½ cups butter 3 sticks. Use unsalted butter for better control of salt. If using salted butter, adjust the added salt to taste.
  • zest of 2 lemons
  • 1 tbsp lemon pepper seasoning
  • 2 tsp salt only add if your lemon pepper seasoning does not contain salt
  • 2 tbsp honey
  • 2 tbsp parsley chopped
  • 4 tbsp lemon juice
US - Metric

Instructions

  • Pat the wings completely dry with paper towels. This helps them crisp up properly.
    Patting raw chicken wings dry with paper towels before seasoning to help them crisp up when cooking
    • If the wings still feel slightly wet, go over them again. This is one of the biggest differences between crispy wings and soft ones.
  • In a small bowl, combine the baking powder and lemon pepper seasoning. Toss the wings until evenly coated.
    Raw chicken wings tossed with lemon pepper seasoning and baking powder in a bowl, evenly coated before cooking
  • Arrange the wings in a single layer, leaving space between each piece.
    Seasoned lemon pepper chicken wings arranged in a single layer on a baking tray, spaced apart for even cooking and crisping
    • If they’re too close together, they’ll steam instead of crisp. It’s better to cook in batches.
  • Preheat the oven to 450°F (230°C). Cook the wings and crispy, turning halfway through.
    Crispy baked lemon pepper chicken wings on a tray, golden and evenly browned with a lightly seasoned coating
    • If you are using an Air Fryer, prehead 10min to 400°F (200°C).
  • In a saucepan over medium heat, melt the butter.
    Melted butter being whisked in a saucepan over heat, starting the lemon pepper sauce base
    • While the wings are cooking, prepare the sauce.
  • Add lemon zest, lemon juice, lemon pepper seasoning, honey, and parsley. Stir to combine.
    Adding lemon pepper seasoning, parsley, and aromatics to melted butter to make the lemon pepper sauce
  • Let the sauce come together until smooth and combined.
    Lemon pepper butter sauce simmering in a saucepan, fully combined with herbs and seasoning
  • Pour the sauce over the wings
    Pouring lemon pepper butter sauce over crispy chicken wings, coating them evenly before serving
    • Go light with the sauce if you want to keep them crispy. You can always add more, but you can’t take it off.
  • Toss or brush to coat.
    Crispy lemon pepper chicken wings coated in butter sauce, garnished with parsley and served with lemon wedges
  • Serve immediately with lemon wedges.
    Crispy lemon pepper chicken wings coated in buttery sauce, finished with fresh parsley and lemon wedges ready to serve

Notes

I always take a couple of extra minutes to dry the wings really well before seasoning. It might seem small, but it’s what makes the difference between crispy wings and ones that turn out soft.
The baking powder is key here. It doesn’t add flavor, but it helps dry out the skin as the wings cook, which is what gives you that crispy finish without frying.
Lemon pepper seasoning can vary a lot depending on the brand. Some are quite salty, others are more mild, so it’s always a good idea to taste it first before adding extra salt.
When cooking the wings, I try not to overcrowd the tray or air fryer. If they’re too close together, they won’t crisp properly. It’s better to cook in batches than rush it.
For the sauce, I like to go light when tossing the wings. It’s enough to coat them without losing that crispy texture you worked for.
If you have leftovers, reheat them in the oven or air fryer instead of the microwave. It helps bring back some of the crispiness.
Happy cooking!
If your wings aren’t crisping up as expected, give them a few extra minutes instead of increasing the heat. Letting the fat render properly is what makes the texture.

Nutrition

Calories: 1251kcal | Carbohydrates: 18g | Protein: 46g | Fat: 112g | Saturated Fat: 26g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 51g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 2640mg | Potassium: 518mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3829IU | Vitamin C: 13mg | Calcium: 319mg | Iron: 3mg