Shellfish Free Lemon Pepper Wings
Crispy, buttery, and loaded with bright citrus heat, these oven-baked wings deliver everything you want from a classic game-day favorite. The secret to that shatteringly crisp skin is a light coating of baking powder before they hit the oven — no deep fryer, no fuss, just golden perfection on a wire rack. Once they come out, a quick toss in a homemade lemon pepper sauce made with real butter, fresh lemon juice, and coarsely ground black pepper takes them somewhere truly special. Because the whole recipe is built from straightforward pantry staples and fresh chicken, there's no need to scan labels for hidden seafood-derived additives or worry about cross-contact from shared fryers at a restaurant. Everything here is clean, simple, and completely in your control. Finish with a scatter of fresh parsley and a few lemon wedges on the side, and you've got a platter that looks as good as it tastes. These wings are the kind of thing people ask you to bring to every party.
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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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