Coconut Free Lemon Pepper Wings
Crispy, tangy, and loaded with bold citrus heat, these oven-baked wings deliver everything you want from a classic game-day favorite. 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 single drop of oil for frying. A simple butter-based lemon pepper sauce made with fresh lemon juice, zest, and coarsely ground black pepper gets whisked together in minutes and coats every wing in bright, savory flavor. There's no store-bought seasoning blend needed here, which means no mystery additives or hidden ingredients to second-guess. Every component in this recipe is straightforward and easy to verify, making it a genuinely stress-free cook. Finish with a scatter of fresh parsley and a few lemon wedges on the side, and you've got a platter that looks as good as it tastes. These wings are best served immediately while the skin is still crackling — good luck making them last that long.
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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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