Oats Free Lemon Pepper Wings
Crispy, tangy, and loaded with bright 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 and a thorough pat-dry before they ever hit the oven — no deep fryer, no breading, and absolutely nothing grain-based in sight. That makes this recipe a natural fit for anyone avoiding oats or other grains, since every single ingredient is clean and straightforward. The lemon pepper sauce comes together in minutes with real butter, fresh lemon juice, lemon zest, and coarsely ground black pepper — bold, buttery, and completely from scratch. Tossing the hot wings directly in that sauce means every piece gets fully coated in that glossy, peppery glaze. A scatter of fresh parsley and a few lemon wedges on the side make the whole platter look like something from a restaurant menu. Whether you're feeding a game-day crowd or just treating yourself, these wings deliver serious flavor without a single compromise.
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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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