Mushroom Free Lemon Pepper Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.7

(10)

Crispy, tangy, and loaded with bold citrus heat, these oven-baked wings are the kind of crowd-pleaser that disappears fast. 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 without a drop of oil for frying. A quick homemade lemon pepper sauce made with real butter, fresh lemon juice, and coarsely ground black pepper gets tossed on at the end, coating every piece in bright, peppery flavor. For anyone navigating a mushroom-free lifestyle, wings can be a surprisingly tricky order — many restaurant sauces and seasoning blends sneak in umami boosters that aren't always labeled clearly. Making them from scratch here means every single ingredient is visible and accounted for, with zero hidden extras. Finish with a scatter of fresh parsley and a few lemon wedges and you've got a platter that looks as good as it tastes. These are best served straight out of the bowl while the skin is still crackling.

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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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