Gluten Free Lemon Pepper Chicken Wings
Crispy, tangy, and loaded with bright citrus heat, these oven-roasted wings are the kind of crowd-pleaser that disappears fast — and this batch serves four, so plan accordingly. The secret to that shatteringly crisp skin is a coating of baking powder and cornstarch before roasting, which pulls moisture away from the surface and lets the oven do the heavy lifting without a single drop of frying oil. Every ingredient here is naturally free of gluten, so there's no need to hunt down specialty substitutes or stress over hidden wheat in a seasoning blend. The wings roast on a wire rack at high heat, which means air circulates all around them and you get that deep golden crunch on every single piece. Once they come out of the oven, a quick toss in a buttery finish of fresh lemon juice, lemon zest, and coarsely ground black pepper takes the flavor from great to genuinely addictive. A squeeze of lemon wedge and a scatter of fresh parsley right before serving makes the whole plate look as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- 1 tsp cornstarch
- 1 tsp coarse kosher salt
- 2 tsp coarsely ground black pepper
- 2 tsp lemon zest (from about 2 lemons)
- 1 tbsp olive oil
For the lemon pepper finish
- 1 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp coarsely ground black pepper
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with cooking spray or a thin film of oil.
- 2
Pat the wings thoroughly dry with paper towels — they should feel dry to the touch on all sides.
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