Capsaicin Free Lemon Pepper Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.7

(10)

Crispy, buttery, and bursting with bright citrus flavor, these oven-baked wings are proof that you don't need heat to make something seriously craveable. The secret to that shatteringly crisp skin is baking powder in the dry coating — it draws out moisture and helps the skin blister and brown beautifully in the oven without a drop of oil for frying. Once the wings come out golden, they get tossed in a glossy sauce of melted butter, fresh lemon juice, lemon zest, and coarsely ground black pepper that clings to every piece. For anyone avoiding capsaicin, wings can feel like a minefield — most sauces and dry rubs sneak in cayenne, chili powder, or hot sauce as a matter of habit. This recipe skips all of that entirely, leaning on bold black pepper and bright lemon for a flavor punch that absolutely holds its own. A finishing scatter of fresh parsley and a few lemon wedges on the side make the platter look as good as it tastes. These are the kind of wings that disappear fast, no matter who's at the table.

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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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