Wheat Free Lemon Pepper Wings
Crispy baked wings with a bright, buttery lemon pepper glaze are the kind of crowd-pleaser that disappears fast — and this version is naturally free of wheat without any substitutions or workarounds required. The secret to that shatteringly crisp skin is baking powder and a thorough pat-dry before the wings ever hit the oven, so you get the texture you'd expect from a fryer without a single grain of flour in sight. A wire rack setup lets hot air circulate all around each piece, delivering deep golden skin from edge to edge. The sauce is pure simplicity — butter, fresh lemon juice, lemon zest, and coarsely cracked black pepper — which means bold flavor with zero hidden ingredients to second-guess. Tossing the wings straight from the oven into that warm, fragrant sauce ensures every flat and drumette gets fully coated. Finish with a scatter of fresh parsley and a few lemon wedges, and you've got a platter that looks and tastes like it came from a serious wing spot.
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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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