Rice 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. 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 set over a sheet pan keeps air circulating all around each piece, giving you that deep golden finish you'd expect from a restaurant order. The sauce is pure brightness: real butter, fresh lemon juice, lemon zest, and coarsely cracked black pepper come together in minutes and cling to every wing beautifully. There's nothing here to second-guess — no grains, no fillers, just clean, simple ingredients that let the flavors speak for themselves. A scatter of fresh parsley and a few lemon wedges on the platter make the whole thing look as good as it tastes. These are the wings you'll be making on repeat.
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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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