Barley 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. The secret to that shatteringly crisp skin is baking powder — a simple pantry staple that draws out moisture and creates a texture that rivals anything deep-fried. A homemade lemon pepper sauce made with real butter, fresh lemon juice, and coarsely ground black pepper coats every piece in bright, punchy flavor that store-bought seasoning blends just can't match. For anyone navigating grain sensitivities, wings can be a surprisingly tricky order — many seasoned sauces and coatings sneak in grain-derived additives — but this recipe keeps things clean with a short, straightforward ingredient list. Every component here is naturally free of grain fillers, so you can dig in without second-guessing the label on a bottle. Finish with a scatter of fresh parsley and a squeeze of lemon wedge for a platter that looks as good as it tastes. These are the kind of wings that disappear fast, so you might want to double the batch.
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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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