Eggless Lemon Pepper Wings
Crispy, tangy, and loaded with bright citrus heat, these oven-baked wings deliver everything you want from a classic game-day snack. 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. A wire rack set over the baking sheet lets hot air circulate underneath each piece, meaning you get golden, crackling skin all the way around. The lemon pepper sauce is made fresh on the stovetop with real butter, lemon juice, zest, and coarsely ground black pepper, so the flavor is punchy and bright rather than the dusty, artificial kind you get from a seasoning packet. Wings can be a surprisingly tricky category when you're avoiding eggs, since some batters and coatings sneak them in — this recipe keeps things completely clean with a short, straightforward ingredient list. Toss the hot wings straight from the oven into that glossy sauce, pile them on a platter with lemon wedges, and watch them disappear.
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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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