Pregnancy Friendly Lemon Pepper Wings
Crispy, buttery, and bright with fresh lemon, these oven-baked wings are the kind of crowd-pleasing comfort food that never gets old. Baking at high heat on a wire rack draws out moisture and crisps the skin beautifully — no deep fryer, no mystery oils, just clean, straightforward ingredients you can feel good about. The lemon pepper sauce comes together in minutes with unsalted butter, fresh lemon juice, zest, and coarsely ground black pepper, so you know exactly what's going into every bite. That matters a lot when you're being more intentional about what you eat, and store-bought sauces and seasoning blends can hide additives or sodium levels you'd rather avoid. The recipe also calls for cooking wings to an internal temperature of 165°F, which is the safe threshold for poultry — a step that's especially worth following carefully right now. A sprinkle of fresh parsley and a squeeze of lemon wedge at the end keeps things bright and fresh without any extra fuss. These are genuinely satisfying wings that don't ask you to compromise on flavor or peace of mind.
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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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