Gluten Free Lemon Pepper Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.7

(10)

Crispy baked wings with a bright, buttery lemon pepper glaze are the kind of crowd-pleaser that disappears fast — and this version is completely free of gluten without any substitutions or workarounds required. The secret to that shatteringly crisp skin is baking powder and a thorough pat-dry before the wings ever hit the oven, so you get that deep golden crunch without a drop of oil or a single breadcrumb in sight. A wire rack set over a sheet pan lets hot air circulate all around each piece, which means no soggy bottoms and no frying mess. The sauce comes together in minutes — just butter, fresh lemon juice, lemon zest, and coarsely ground black pepper — so every ingredient is simple, whole, and easy to verify as safe. Wings can be a minefield at restaurants where shared fryers and seasoning blends with hidden fillers are common, but making them at home puts you fully in control. Finished with a scatter of fresh parsley and a squeeze of lemon, these are bold, tangy, and genuinely hard to stop eating.

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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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