Pistachio Free Lemon Pepper Wings
Crispy, tangy, and loaded with bold citrus heat, these oven-baked wings are the kind of crowd-pleaser that disappears fast. A light coating of baking powder before baking is the secret weapon here — it draws moisture away from the skin so you get that deep golden crunch without a drop of oil for frying. The lemon pepper sauce comes together in minutes on the stovetop, with fresh lemon juice, zest, and coarsely ground black pepper melted into butter for a bright, punchy finish that clings to every piece. Every ingredient in this recipe is straightforward and easy to source, so there's no need to scan labels or stress about hidden nuts sneaking into your meal. Wings like these are often a gamble at restaurants or with store-bought seasonings, but making them at home puts you fully in control of what goes into the bowl. A scatter of fresh parsley and a few lemon wedges on the side make the platter look as good as it tastes. These are best served hot and immediately — not that they'll last long anyway.
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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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