Beef Free Lemon Pepper Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.7

(10)

Crispy, tangy, and loaded with bright citrus heat, these oven-baked chicken wings are the kind of crowd-pleaser that disappears fast. A light coating of baking powder before baking is the secret weapon here — it draws moisture from the skin and delivers that deep golden crunch you'd normally only expect from a deep fryer. The lemon pepper sauce comes together in minutes with real butter, fresh lemon juice, zest, and coarsely ground black pepper, so every bite has that bold, aromatic punch without anything artificial. Since the whole recipe is built around chicken and pantry staples, there's no need to scan labels or worry about hidden beef-derived additives sneaking into your meal. Tossing the hot wings straight into the sauce right out of the oven means the coating clings perfectly and soaks into every crispy crevice. Finish with a scatter of fresh parsley and a few lemon wedges on the side, and you've got a platter that looks as good as it tastes. Whether it's game day or a weeknight dinner, this one is genuinely hard to beat.

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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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