Walnut 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. A light coating of baking powder before baking is the secret to getting that deep golden, shatteringly crisp skin without a drop of oil in the fryer. The lemon pepper sauce comes together in minutes — just butter, fresh lemon juice, zest, and coarsely cracked black pepper — and it clings to every piece beautifully. Everything here is straightforward pantry and produce-aisle stuff, so there's no need to scan labels or worry about hidden nut ingredients sneaking into your meal. The whole recipe is naturally free of tree nuts, and since you're making the sauce from scratch, you stay in complete control of what goes into the bowl. A scatter of fresh parsley and a few lemon wedges at the end make them look like something you'd order at a restaurant, but they came straight out of your own oven.
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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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