These Lemon Pepper Wings are a little acidic, a little spicy, and a whole lot of yum! Crispy wings coated in a homemade lemon pepper sauce make for the perfect, easy appetizer for game night or as a simple side dish for dinner.
What’s in this Lemon Pepper Wings Recipe?
These wings are smothered in a seasoning mixture of olive oil, lemon juice, lemon pepper seasoning, onion powder, garlic powder, and pepper and topped with a delicious gremolata sauce that takes the flavor on a journey to absolute perfection.
- Chicken Wings: I prefer bone-in wings for this recipe, but boneless also work.
- Olive Oil: Helps the seasoning stick to the wings.
- Lemon Juice: Adds bright, fresh acidity.
- Lemon Pepper Seasoning: Adds a burst of fresh and peppery flavor.
- Onion + Garlic Powder: Adds an earthy flavor and a pungent aroma.
- Black Pepper: Enhances the spiciness of the wings.
- Gremolata: You’ll need parsley, garlic, capers, lemon juice + zest, crushed red pepper flakes, ground black pepper, and olive oil to make this zesty sauce!
Pro Tip: Taste your lemon pepper seasoning before adding it; some brands are saltier than others, so you may want to reduce the amount.
Variations on Lemon Pepper Chicken Wings
While I personally love these wings as is, you can change up the flavor by using different kinds of citrus. Try orange, grapefruit, or lime! And if you’re a fan of Mexican food, try swapping out the parsley in the gremolata for cilantro! We also love the spice blend on these Garlic Parmesan Wings.
I also love taking this dry rub wings recipe and using our lemon pepper flavoring with it!
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These wings are a delicious blend of bright lemon and pungent black pepper. They’re lightly acidic and lightly spicy, making them a perfect wing for those who don’t love super spicy wings.
As far as chicken wings go, these ones are pretty healthy! Chicken wings are naturally high in fat and cholesterol, though, so enjoy them in moderation.
You can use frozen chicken wings, but I recommend allowing them to thaw overnight in the refrigerator before using.
Gremolata is an Italian green sauce made from parsley, lemon zest, and garlic.
Yes! In fact, I have a great air fryer lemon pepper wings recipe!
How to Store and Reheat
Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, until crispy and warmed through.
Gremolata can be stored in the fridge overnight. The olive oil will solidify in the fridge, so allow it to sit at room temperature for at least 30 minutes before serving. Or run the container under hot water for a minute to melt the oil.
How to Freeze
Freeze lemon pepper wings in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Lemon Pepper Wings Recipe
Ingredients
- 2 pounds bone-in chicken wings (about 18-24 pieces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 2 tablespoons lemon pepper seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
For the Gremolata:
- ¾ cup fresh parsley
- 4 cloves garlic minced
- 2 tablespoons capers
- ½ tablespoon lemon zest (from 1 lemon)
- 1 tablespoon lemon juice (from ½ lemon)
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
Equipment
- Baking Sheet
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and top with an oven-safe wire rack. Lightly spray the rack with nonstick spray. Set aside.
- In a large bowl, mix the olive oil, lemon juice, lemon pepper seasoning, onion powder, garlic powder, and pepper until well combined.2 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons lemon pepper seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground black pepper
- Separate the mini drumstick from the thinner parts of the wings using kitchen shears, if applicable.2 pounds bone-in chicken wings
- Pat the chicken wings dry with a paper towel, getting them as dry as possible, and add them to the seasoning-oil bowl. Mix everything together until all the wings are coated.
- Place wings on the wire rack making sure not to overlap them and bake for 40-50 minutes until the chicken is crispy and reaches an internal temperature of 165°F.
- Increase oven temperature up to 475°F and bake for 5 minutes to crisp the skin even more.
- Allow the wings to rest at room temperature for 5 minutes while you make the Gremolata.
- If using a mini food processor, blend all the gremolata ingredients together except for the oil. Once blended, mix in the oil with a spoon. If making the gremolata in a bowl (as indicated in the photos), finely chop the parsley, mince the garlic and chop the capers– then mix with remaining ingredients in a bowl until combined.¾ cup fresh parsley, 4 cloves garlic, 2 tablespoons capers, ½ tablespoon lemon zest, 1 tablespoon lemon juice, ½ teaspoon crushed red pepper flakes, ¼ teaspoon ground black pepper, ¼ cup extra virgin olive oil
- Spoon gremolata on top of the plated wings when ready to serve. Enjoy right away!
Notes
- Pat the wings dry before adding them to the marinade.
- Taste your lemon pepper seasoning before adding it; some brands are saltier than others, so you may want to reduce the amount.
- For pepperier wings, add an extra ½ teaspoon of ground black pepper to the marinade.
- Don’t use too much oil to coat the wings; otherwise, they may turn out soggy.
- Make sure to space the wings out to give them room to crisp up.
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