Brazil Nut Free Lemon Pepper Wings
Crispy, tangy, and loaded with bold citrus heat, these oven-baked 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 away from the skin and delivers that deep golden crunch you'd expect from a fryer, no oil bath required. The lemon pepper sauce comes together in minutes with fresh lemon juice, zest, coarsely ground black pepper, and butter, giving every wing a glossy, bright finish that tastes anything but simple. Because this recipe is built entirely from whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden allergens sneaking in through a store-bought seasoning blend. Everything from the garlic powder dusting to the fresh parsley garnish is clean and uncomplicated. Serve them straight from the bowl with extra lemon wedges and watch them vanish before you even sit down.
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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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