Seed Oil Free Lemon Pepper Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.7

(10)

Crispy, tangy, and loaded with bright citrus heat, these oven-baked wings deliver everything you want from a classic game-day favorite — without a drop of vegetable, canola, or any other refined seed oil in sight. The secret to that shatteringly crisp skin is baking powder and a hot oven, not a deep fryer full of questionable oil. A wire rack lets air circulate all around each wing, so you get that golden, crackling exterior that usually only comes from a restaurant fryer. The sauce is pure and simple: real butter, fresh lemon juice, lemon zest, and coarsely cracked black pepper, which means bold flavor with zero industrial shortcuts. So many wing sauces and restaurant versions sneak in seed oils through bottled seasonings or margarine-based sauces, but here every ingredient is exactly what it says it is. Toss the hot wings straight from the oven into that glossy butter sauce and every piece gets completely coated in zippy, peppery goodness. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a crowd-pleasing plate that's as clean as it is craveable.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!