Sesame Free Lemon Pepper Wings
Crispy, tangy, and loaded with bright 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 out moisture and helps the skin blister and brown beautifully in the oven without a drop of oil for frying. A simple homemade lemon pepper sauce made with real butter, fresh lemon juice, and coarsely ground black pepper gets tossed over the hot wings right before serving, so every bite is glossy and punchy. For anyone navigating sesame allergies, wings can actually be a minefield — bottled sauces and restaurant versions often sneak in sesame oil or tahini-based blends. This recipe keeps things completely clean, relying on whole, straightforward ingredients with no hidden allergen risks. Finished with a scatter of fresh parsley and a squeeze of lemon wedge, they look as good as they taste. Make these once and they'll be on permanent rotation.
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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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