Legume Free Lemon Pepper Wings
Crispy, tangy, and loaded with bold citrus heat, these oven-baked wings are the kind of crowd-pleaser that disappears fast. A light coating of baking powder before baking is the secret weapon here — it draws moisture away from the skin so you get that deep golden crunch without a drop of oil for frying. The lemon pepper sauce comes together in minutes with just butter, fresh lemon juice, zest, and coarsely ground black pepper, meaning every ingredient is straightforward and easy to verify. For anyone navigating legume-free eating, wings can be a minefield at restaurants where sauces and marinades often sneak in soy or other bean-based ingredients — making this from-scratch version a genuinely reliable option. The whole dish is built on clean, simple components with nothing hidden in a packet or a bottle. Finished with a scatter of fresh parsley and a squeeze of lemon, they look as good as they taste.
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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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