Baked Lemon Pepper Wings Recipe

4.67 from 3 votes

These baked lemon pepper wings are bright, zesty, and irresistibly crispy—without frying. Tossed in a lemony, garlicky seasoning and topped with fresh gremolata, they’re perfect for game nights, summer dinners, or any time you crave flavorful, easy wings.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer

Cuisine: American

Servings:

Calories: 479kcal

Author: Becky Hardin

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!

Video

Notes

*To make your own homemade lemon pepper seasoning, mix 1 tablespoon of lemon zest (from 1 lemon), 1 tablespoon of ground black pepper, and ½ teaspoon of kosher salt.

Tips:

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.

Air Fryer Instructions: Toss wings in the lemon pepper mixture as directed. Preheat the Air Fryer to 360℉. Place the wings in a single layer in the Air Fryer basket. Cook for 18 minutes at 360℉, tossing the wings every 6 minutes. Increase the temperature to 390℉ and cook for 2 minutes.

Storage: Store lemon pepper wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition