Pork 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 favorite — no fryer, no fuss. A light coating of baking powder before baking is the secret weapon here, drawing moisture away from the skin so it crisps up beautifully in the oven without a drop of oil. The homemade lemon pepper sauce comes together in minutes with fresh lemon juice, lemon zest, coarsely ground black pepper, and butter, giving you that bright, punchy flavor that bottled sauces just can't match. Every ingredient in this recipe is straightforward and easy to source, so there's no need to scrutinize labels for hidden additives or worry about what's been snuck into a pre-made seasoning blend. The wings get tossed hot straight from the oven, so the sauce clings to every crispy edge and soaks into all the right places. A scatter of fresh parsley and a few lemon wedges on the side make the whole platter look like something from a restaurant menu. 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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