Ginger Free Lemon Pepper Wings
Crispy, buttery, and bright with citrus, these oven-baked wings deliver everything you want from a classic game-day snack — without a trace of ginger anywhere in the recipe. That matters more than you might think, since ginger sneaks into a surprising number of wing sauces, marinades, and spice blends, making it genuinely tricky to find a safe version at a restaurant or in a store-bought bottle. Here, the sauce is built entirely from scratch with unsalted butter, fresh lemon juice, lemon zest, coarsely ground black pepper, and a pinch of salt — clean, simple, and completely in your control. The real secret to the shatteringly crisp skin is the baking powder coating, which draws out moisture and lets the oven do the heavy lifting on a wire rack at high heat. No deep fryer, no mystery ingredients, just golden wings that come out crackling and ready to toss. A shower of fresh parsley and a few lemon wedges at the end keep things bright and fresh. These are the kind of wings that disappear fast, so you might want to double the batch.
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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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