Lemon pepper wings just might be my favorite kind, because I can’t get enough of that irresistibly bright and zesty flavor! Coated in a flavorful mix of lemon juice, lemon pepper seasoning, and garlic powder, I love baking these chicken wings in the oven to make them light yet crisp. And I always serve them with fresh gremolata for the ultimate bite!
Oven Baked Lemon Pepper Chicken Wings
When I’m craving wings for dinner, this is the recipe I go for! It has zesty Italian-inspired flavor that makes chicken wings feel like a real meal. The magic of my baked lemon pepper wings comes from a simple yet powerful seasoning mix. There’s no breading here–I just toss the wings in olive oil, lemon juice, lemon pepper seasoning, garlic powder, onion powder, and black pepper before baking.
I love serving them with fresh gremolata to seal the deal. This simple condiment is a mixture of chopped parsley, garlic, capers, lemon zest, and olive oil–like an Italian version of chimichurri! It adds a pop of herbal brightness, a touch of acidity, and a subtle bite that perfectly balances the zesty, savory seasoning of the lemon pepper wings.
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How to Get Crispy Baked Wings
- Dry the Wings Completely: Pat the wings thoroughly before tossing in oil and lemon pepper seasonings. Moisture prevents crisping, so this step ensures golden, crunchy skin.
- Give Them Space: Arrange the wings on a wire rack over a baking sheet so air can circulate fully. Overcrowding traps steam and leaves wings soggy.
- Bake and Crisp: Start at 400°F, then increase the heat for the last 5 minutes if needed for extra crispy baked lemon pepper wings.
Baked Lemon Pepper Wings Recipe
Equipment
- Baking Sheet
- Wire Cooling Rack
Ingredients
- 2 pounds bone-in, skin-on chicken wing portions (about 18-24 pieces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons 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 (Optional):
- 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
Instructions
Bake the Wings:
- 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 lemon juice, 2 tablespoons lemon pepper seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground black pepper
- 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.2 pounds bone-in, skin-on chicken wing portions
- 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.
Make the Gremolata:
- 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
- If using frozen wings, thaw fully and dry aggressively to prevent sogginess.
- 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.
- If you’re not using a wire rack, flip the wings at the 25-minute mark to ensure they get evenly crispy.
- Always zest your lemon before juicing it. Once the lemon is cut, zesting becomes slippery and frustrating!
- I like to use a microplane to zest citrus because it creates a finer zest and helps avoid getting any bitter pith in the mix.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Lemon Pepper Chicken Wings in the Oven Step by Step
Prep: Gather the list of ingredients for this baked lemon pepper wings recipe. 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. Juice and zest the lemons, and mince the garlic. I always recommend zesting lemons before juicing them because it’s easier and you’ll get a better yield. Use a microplane to avoid getting any bitter pith.
Mix the Seasoning: 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.
Season the Wings: Pat dry 2 pounds of bone-in, skin-on chicken wing portions using paper towels, getting them as dry as possible. Then add them to the bowl with the seasoning-oil. Mix everything together until all the wings are coated in the lemon pepper sauce. Don’t use too much oil! Let any excess drip off in the bowl, or your wings will turn soggy.
Bake the Wings: Place lemon pepper 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. If not on a wire rack, make sure to flip the wings over at the 25-minute mark to ensure every side gets crispy.
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.
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, finely chop the parsley, mince the garlic, and chop the capers. Then, mix with the remaining ingredients in a bowl until combined.
Serve the Wings: Spoon gremolata on top of the baked lemon pepper chicken wings when ready to serve. Enjoy right away!
How to Store, Freeze, and Reheat
Store leftover lemon pepper chicken wings in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat wings 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.
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