Lupin Free Lemon Pepper Wings
Crispy, golden, and coated in a bright buttery sauce, these oven-baked wings deliver serious crowd-pleasing flavor without a deep fryer in sight. 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. A wire rack keeps air circulating underneath each piece, meaning you get even browning all the way around. The lemon pepper sauce is made entirely from scratch with fresh lemon juice, zest, butter, and coarsely ground black pepper, so you know exactly what's going into every bite — no mystery seasonings or pre-blended spice packets that might hide unwanted additives. For anyone navigating lupin sensitivities, that matters more than most people realize, since lupin flour sometimes sneaks into seasoning blends and coatings. Every ingredient here is straightforward and easy to verify at the store. Finish with a scatter of fresh parsley and a squeeze of lemon wedge, and these wings are genuinely hard to stop eating.
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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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