Celery Free Lemon Pepper Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.7

(10)

Crispy, buttery, and loaded with bright citrus heat, these oven-baked wings deliver everything you want from a classic game-day favorite. The secret to that shatteringly crisp skin is a coating of baking powder before they hit the oven — no deep fryer needed, and no mystery ingredients hiding in a restaurant sauce. The lemon pepper glaze comes together in minutes with real butter, fresh lemon juice, zest, and coarsely cracked black pepper, so the flavor is bold and clean rather than artificial-tasting. For anyone navigating food sensitivities, it's genuinely reassuring to know exactly what's going into the sauce — and this one keeps things refreshingly simple. A scatter of fresh parsley and a few lemon wedges at the end make the whole platter look like it came from a proper kitchen. These are the kind of wings that disappear fast, so you might want to double the batch.

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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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