Honey 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 sauce is built entirely from butter, fresh lemon juice, lemon zest, cracked black pepper, and a pinch of salt — no sweeteners, no shortcuts, and absolutely nothing to second-guess. Many store-bought wing sauces and even homemade recipes sneak in honey or other sweeteners to balance the acidity, but here the brightness of fresh lemon does all that work on its own. The real secret to the shatteringly crisp skin is baking powder and a thorough pat-dry before the wings ever hit the oven — no deep fryer needed. A wire rack set over a sheet pan lets hot air circulate underneath, so you get that golden, crackling exterior all the way around. Toss them straight from the oven into the warm lemon pepper butter and every piece gets glossy, fragrant, and fully coated. Finish with a scatter of fresh parsley and a few lemon wedges, and you've got a platter that looks and tastes like it came from a serious wing spot.
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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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