Soy 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 moisture away from the surface so the oven does all the heavy lifting without a drop of oil for frying. A quick homemade lemon pepper sauce made with real butter, fresh lemon juice, and coarsely ground black pepper coats every piece in bold, zesty flavor that no bottled sauce can match. Store-bought lemon pepper seasonings and wing sauces are notorious for sneaking in soy-derived ingredients, so making the sauce from scratch with these simple, whole ingredients keeps everything clean and worry-free. The wire rack setup ensures hot air circulates all around the wings, giving you that golden, lacquered finish straight from the oven. A scatter of fresh parsley and a few lemon wedges on the side make the whole platter look like it came from a proper restaurant kitchen.
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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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