Cashew 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 so you get that deep golden crunch without a drop of oil for frying. The lemon pepper sauce comes together in minutes with just butter, fresh lemon juice, zest, and coarsely ground black pepper, so every ingredient is straightforward and easy to verify. For anyone navigating tree nut allergies, wings can be a surprisingly tricky order at restaurants where shared fryers and house sauces are common concerns — making this a genuinely reassuring recipe to have in your back pocket. Everything is built from scratch, so there's no guessing about what's in the sauce. Finish with a scatter of fresh parsley and a few lemon wedges for a platter that looks as good as it tastes.
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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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