Mustard Free Lemon Pepper Wings
Crispy, buttery, and bright with citrus, these oven-baked wings deliver everything you want from a classic game-day snack — without a drop of mustard anywhere in the recipe. That matters more than it sounds, because mustard hides in a surprising number of wing sauces, spice blends, and even store-bought lemon pepper seasonings. Here, the sauce is built from scratch with real butter, fresh lemon juice, lemon zest, and coarsely ground black pepper, so you know exactly what's going in. The baking powder trick is the secret weapon — it draws moisture out of the skin and helps it blister and crackle in the oven without any deep frying. After two rounds of high-heat baking, the wings come out deeply golden and genuinely crunchy before they get tossed in that glossy, tangy butter sauce. A scatter of fresh parsley and a few lemon wedges on the side make them look as good as they taste. 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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