Crispy baked wings with a bright, buttery lemon pepper sauce are the kind of crowd-pleaser that disappears fast no matter the occasion. The secret to that shatteringly crisp skin is baking powder — it draws moisture away from the surface so the oven does all the heavy lifting without a drop of oil for frying. Once the wings come out golden and crackling, a quick pan sauce of melted butter, fresh lemon juice, lemon zest, and coarsely ground black pepper gets tossed over everything for a punchy, glossy finish. For anyone navigating grain sensitivities, this recipe is naturally straightforward — every ingredient here, from the chicken to the simple sauce, is free of rye and any grain-based fillers or coatings that can sneak into spice blends or store-bought wing sauces. Fresh lemon zest is really the star, giving the sauce a fragrant, almost floral citrus punch that bottled lemon pepper seasoning just can't match. A scatter of fresh parsley and a few lemon wedges on the side make these look as good as they taste. Make them for game day, a weeknight dinner, or honestly any time you need something reliably impressive with minimal effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
