Macadamia 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 at any gathering. A light coating of baking powder before baking is the secret weapon here — it draws moisture away from the skin and delivers that deep golden crunch you'd normally only get from a deep fryer. The lemon pepper sauce comes together in minutes with fresh lemon juice, zest, coarsely ground black pepper, and butter, giving every wing a bright, peppery punch that feels anything but ordinary. Everything in this recipe is straightforward pantry and produce-aisle stuff, so there's zero concern about sneaky nut-based oils or specialty ingredients that can complicate things. Flipping the wings halfway through ensures even crispiness all around, and tossing them straight from the oven into that warm sauce means maximum coating and flavor. A scatter of fresh parsley and a few lemon wedges on the platter make these look as good as they taste. Whether you're feeding a game-day crowd or just treating yourself on a weeknight, these wings are genuinely hard to beat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!