Nutmeg Free Lemon Pepper Wings
Crispy, tangy, and loaded with bold citrus heat, these oven-baked wings deliver everything you want from a classic game-day plate. The secret to that shatteringly crisp skin is baking powder — it draws moisture away from the surface so the oven does the heavy lifting without a drop of oil for frying. A wire rack keeps airflow going underneath each wing, which means golden, crackling results all the way around. The sauce is pure and bright: real butter, fresh lemon juice, lemon zest, and coarsely ground black pepper, nothing more. That simplicity is actually a big win for anyone navigating spice blends and pre-made seasonings that often sneak in unexpected warm spices. Every ingredient here is straightforward and easy to verify, so you can toss these together with total confidence. 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.
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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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