Carrageenan 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 wings are the kind of crowd-pleaser that disappears fast. The secret to that shatteringly crisp skin is baking powder — it draws moisture away from the surface so the oven does all the heavy lifting without a drop of oil for frying. Once the wings come out golden and crackling, they get tossed in a quick pan sauce made from real butter, fresh lemon juice, lemon zest, and coarsely ground black pepper — nothing processed, nothing hidden. That matters more than it might seem. A lot of store-bought wing sauces and seasoning blends sneak in additives and thickeners that people following a carrageenan-free lifestyle have to hunt for on every label. Here, every single ingredient is straightforward and easy to verify, from the kosher salt to the fresh lemons you zest yourself. The sauce comes together in about a minute on the stovetop, and it coats every wing in a glossy, peppery, citrusy finish that tastes far more impressive than the effort involved. Finish with a scatter of fresh parsley and a few lemon wedges on the side, and you've got a platter that looks like it came from a proper wing joint — made entirely on your own terms.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!