Nightshade Free Lemon Pepper Wings
Crispy, buttery, and bright with citrus, these oven-baked wings are the kind of crowd-pleaser that disappears fast. The sauce is built entirely from butter, fresh lemon juice, lemon zest, and cracked black pepper — no hot sauce, no tomato, no paprika — so every component is naturally free of nightshades without any substitutions required. The real secret to that shatteringly crisp skin is baking powder and a thorough pat-dry before the wings ever hit the oven, which means you get that deep-fried texture without a drop of oil. A wire rack set over the baking sheet lets hot air circulate all the way around each piece, so you're not flipping soggy wings — just golden, crackling ones. Once they come out of the oven, a quick toss in the warm lemon pepper butter coats every surface in tangy, peppery richness. A scatter of fresh parsley and a few lemon wedges on the side keep things fresh and vibrant. These are the wings you make when you want something genuinely impressive with a totally clean ingredient list.
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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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