Hazelnut Free Lemon Pepper Wings
Crispy, tangy, and loaded with bold citrus heat, these oven-baked wings deliver everything you want from a game-day classic without a single trip to the fryer. The secret to that shatteringly crisp skin is baking powder — it draws moisture away from the surface so the oven does the heavy lifting, producing deep golden wings with serious crunch. A quick pan sauce of real butter, fresh lemon juice, lemon zest, and coarsely ground black pepper gets tossed over the hot wings right before serving, coating every piece in bright, peppery flavor. Store-bought lemon pepper seasonings and wing sauces can be surprisingly tricky territory, often processed on shared lines with tree nuts or blended with mystery "natural flavors" — making a from-scratch version like this one a genuinely smart move. Every ingredient here is straightforward and easy to verify, so you know exactly what's going into the bowl. Finish with a scatter of fresh parsley and a few lemon wedges for a platter that looks as good as it tastes, and get them to the table fast while that crust is still crackling.
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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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