Gelatin 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 plate. The secret to that shatteringly crisp skin is baking powder — it draws out moisture and creates a texture that rivals anything you'd pull from a deep fryer. A wire rack set over a sheet pan keeps air circulating all around each piece, so you get even browning without any fuss. The lemon pepper sauce is made entirely from scratch with fresh lemon juice, lemon zest, butter, and cracked black pepper, which means you're in full control of every ingredient that goes into it. That matters more than it might seem, since many store-bought lemon pepper seasonings and wing sauces contain hidden additives that can be hard to vet. Here, everything is straightforward and clean — real butter, real citrus, real pepper. Finish with a scatter of fresh parsley and a few lemon wedges, and you've got 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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