Citric Acid Free Lemon Pepper Wings
Crispy baked wings with a bright, buttery lemon pepper glaze are the kind of crowd-pleaser that disappears fast — and this version is made entirely from whole, recognizable ingredients. For anyone avoiding citric acid, store-bought wing sauces and seasoning blends are almost always off the table, since citric acid shows up as a preservative or flavor enhancer in the vast majority of bottled products. Here, the tangy punch comes entirely from fresh lemon juice and lemon zest, so you get that signature brightness without any additives to worry about. The baking powder trick is what makes the oven-baked skin genuinely crispy — no deep fryer needed, just a wire rack and high heat. Melted unsalted butter ties the sauce together and gives every wing a rich, glossy coating that clings perfectly. A hit of coarsely ground black pepper rounds out the flavor with a little warmth that makes the whole thing feel restaurant-worthy. Finish with fresh parsley and a squeeze of lemon wedge if you like, and get these on the table while they're hot.
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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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