Xanthan Gum Free Lemon Pepper Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.7

(10)

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. Many store-bought wing sauces and seasoning blends sneak in thickeners that can be a problem for anyone avoiding xanthan gum, but this sauce is built entirely from butter, fresh lemon juice, lemon zest, cracked black pepper, and salt — nothing hidden, nothing unnecessary. Every ingredient is exactly what it sounds like, which makes this recipe as clean and straightforward as it gets. The sauce comes together in under two minutes on the stovetop and gets tossed over the hot wings right before serving, so the flavors stay punchy and fresh. A scatter of chopped parsley and a few lemon wedges on the side make the whole platter look like something from a restaurant menu. Whether you're feeding a game-day crowd or just treating yourself on a weeknight, these wings deliver serious flavor with zero compromise.

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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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