Lactose Free Lemon Pepper Wings
Crispy baked wings with a bright, buttery lemon pepper glaze are one of those crowd-pleasing dishes that feel indulgent without being complicated. The secret to that shatteringly crisp skin is baking powder — it draws moisture away from the surface so the oven does all the heavy lifting, no deep fryer required. Butter is the only dairy in the sauce, and since it contains virtually no lactose, it works beautifully for anyone managing lactose sensitivity without sacrificing that rich, glossy finish. Fresh lemon juice and zest bring a punchy citrus hit, while coarsely ground black pepper adds just enough bite to keep things interesting. Everything comes together in a quick toss right before serving, so the wings stay hot and every piece gets evenly coated. A scatter of fresh parsley and a few lemon wedges on the side make the whole platter look like something from a restaurant menu. 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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