These lemon pepper wings are a little acidic, a little spicy, and a whole lot of yum! I coat crispy chicken wings in a homemade lemon pepper sauce for the perfect easy appetizer for game night or as a simple side dish for dinner. They’re fresh, flavorful, and lighter than traditional fried wings. I like making them to change things up, and they’re especially good on hot summer nights.

close up of lemon pepper wings with gremolata and lemon wedges.

Lemon Pepper Wings Recipe

I smothered these lemon pepper wings in a seasoning mixture of olive oil, lemon juice, lemon pepper seasoning, onion powder, garlic powder, and pepper to create a rich and savory wing. While it’s totally optional, the gremolata is what really sets these wings apart, so I highly recommend making it! It’s a fresh mixture of olive oil, parsley, lemon, capers, and spices that goes so well with the wings. I baked them to make them feel healthier, and they’re still super crispy!

overhead view of ingredients for lemon pepper wings in individual bowls.

How to Store and Reheat

Store leftover lemon pepper 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.

overhead view of lemon pepper wings with gremolata and lemon wedges.

Notes and Tips

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.

How to Make Lemon Pepper Wings Step by Step

Mix the Seasoning: Preheat your 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 and set aside. In a large bowl, mix 2 tablespoons of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of lemon pepper seasoning, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of ground black pepper until well combined.

sauce for lemon pepper wings in a glass bowl.

Season the Wings: Separate the mini drumstick from the thinner parts of 2 pounds of bone-in chicken wings using kitchen shears. 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.

raw chicken wings tossed in lemon pepper sauce in a glass bowl with a rubber spatula.

Bake the Wings: Place the 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.

lemon pepper wings on a wire rack set in a baking sheet.

Crisp the Skin: Increase the 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.

baked lemon pepper wings on a wire rack set in a baking sheet.

Make the Gremolata: If using a mini food processor, blend ¾ cup of fresh parsley, 4 cloves of minced garlic, 2 tablespoons of capers, ½ tablespoon of lemon zest, 1 tablespoon of lemon juice, ½ teaspoon of crushed red pepper flakes, and ¼ teaspoon of ground black pepper together. Once blended, mix in ¼ cup of extra virgin olive 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 withthe remaining ingredients in a bowl until combined.