Yeast Free Lemon Pepper Wings
Crispy, tangy, and loaded with bold 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 homemade lemon pepper sauce made with real butter, fresh lemon juice, and coarsely ground black pepper gets tossed over the hot wings right before serving, coating every piece in bright, peppery flavor. For anyone avoiding yeast, wings can be a surprisingly tricky order — many sauces and seasoning blends sneak in yeast extract or fermented flavor boosters — but every ingredient here is straightforward and easy to verify. No store-bought sauce, no mystery additives, just clean pantry staples you can feel confident about. Finished with a scatter of fresh parsley and a squeeze of lemon wedge, these are just as impressive on a game-day spread as they are on a weeknight dinner plate.
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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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