Artificial Flavors Free Lemon Pepper Wings
Crispy, tangy, and loaded with bold citrus heat, these oven-baked wings deliver everything you want from a classic game-day favorite — without a single artificial flavor in sight. Most store-bought lemon pepper seasonings are packed with synthetic additives and flavor enhancers that can be hard to track down on a label, so making your own sauce from scratch is genuinely the smarter move. Here, real lemon juice and freshly grated zest do all the heavy lifting, giving you that bright, punchy citrus flavor that no powder in a shaker can truly replicate. Coarsely ground black pepper adds a slow, satisfying heat that builds with every bite, while a simple baking powder coating pulls moisture from the skin so the oven does the work of a deep fryer. The butter-based sauce comes together in just a couple of minutes on the stovetop and coats every wing in a glossy, fragrant finish. A scatter of fresh parsley and a few lemon wedges on the side keep things clean and vibrant right through to the last piece. Once you taste how good the real-ingredient version is, the bottled stuff will never tempt you again.
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Learn more →Ingredients
4 servings
For the wings
- 2 ½ lb chicken wings, split into flats and drumettes
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ tsp garlic powder
For the lemon pepper sauce
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 ½ tsp coarsely ground black pepper
- ¼ tsp kosher salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, 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 nonstick spray.
- 2
Pat the chicken wings thoroughly dry with paper towels — the drier the surface, the crisper the skin. In a large mixing bowl, toss the wings with the baking powder, 1 tsp kosher salt, and garlic powder until evenly coated.
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