A buttery lemon sauce makes these crispy lemon pepper wings irresistible! You’ll love that they’re baked in the oven, which means they’re easy as can be.

I love chicken wings, but I’m not a big fan of the restaurant-style fried wings—especially knowing that it’s possible to get crispy wings at home in the oven! These baked lemon pepper wings are finger-licking good, no deep fryer needed.

Why You’ll Love These Lemon Pepper Wings

Wings with a twist. Buffalo wings are great, but there are so many other saucing options out there! I love the lemon-infused twist on these wings, but lots of black pepper still brings some subtle heat.
Crispy without the mess. Forget cooking wings in batches in your air fryer or making a mess on the stovetop with oil spatters everywhere. These lemon pepper baked chicken wings are perfectly crispy in the oven.
Easy to make. These wings require minimal prep and most of the time involved is hands-off, making them perfect for an easy weeknight meal or game day snack.

Overhead view of ingredients for lemon pepper wings with labels

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Chicken wings – Pat them dry before adding the baking powder and flour.
Baking powder – This helps the wings get crispy in the oven.
Flour
Olive oil
Lemon pepper – Look for a variety that has salt in it.
Garlic powder and onion powder – These add a base of savory flavor to our lemon pepper wings.
Lemon – You’ll need the zest and the juice.
Butter – Melt this in the microwave or on the stovetop.
Fresh parsley

How to Make Lemon Pepper Wings

Overhead view of flour and baking powder added to raw chicken wings in bowl — Toss the chicken with the flour and baking powder.

Overhead view of chicken wings in mixing bowl — Toss the chicken with the flour and baking powder.

Coat the chicken. Toss the wings with the baking powder and flour and set aside for 20 minutes.
Prepare to bake. Preheat your oven to 425°F. Line a rimmed baking sheet with foil, then place a wire rack on top.
Season the chicken. Toss the chicken with olive oil and the seasonings.

Overhead view of uncooked chicken wings on wire rack — Arrange the chicken on a wire rack set on a baking sheet.

Whisking sauce for lemon pepper chicken wings — Arrange the chicken on a wire rack set on a baking sheet.

Bake. Arrange the wings in a single layer on the wire rack. Bake for 20 minutes, flip, and continue cooking until the wings are cooked through and crispy.
Make the sauce. Just before the wings are done, whisk the melted butter, lemon juice, parsley, and remaining lemon zest in a large bowl.
Finish. Add the wings to the bowl with the lemon butter sauce. Toss to coat, then serve.

Drizzling lemon butter over lemon pepper wings

Tips for Success

Don't skip the wire rack. Using a wire rack allows the hot air to circulate evenly around the wings, ensuring that they get crispy on all sides.
Line your baking sheet with aluminum foil. This makes cleanup much easier. Your future self will thank you!
Serve (almost) immediately. Like any chicken dish, it’s always a good idea to let wings rest for about 5 minutes after taking them out of the oven. By the time you transfer the wings to the sauce, toss them, and plate them, that’s about 5 minutes.

What to Serve With Lemon Pepper Wings

Celery and carrot sticks. A classic accompaniment!
Ranch or blue cheese dressing. Another traditional pairing. I love this Greek yogurt dip for wings too.
Veggie sides. If you’re serving lemon pepper wings as a main dish for dinner, pair them with easy roasted zucchini or sauteed garlic green beans.
Other game day apps. Vegan spinach artichoke dip, BBQ pizza, and more!

Overhead view of lemon pepper chicken wings with bowl of sauce

How to Store Leftovers

Place any leftover lemon pepper wings in an airtight container and store them in the refrigerator for up to 4 days. For maximum crispiness, I recommend reheating them in a 375ºF oven or air fryer until they’re heated through.

Can I Freeze This Recipe?

Yes, you can freeze lemon pepper wings for up to 2 months. Transfer the wings to a freezer-safe container or zip-top bag; thaw in the refrigerator before reheating according to the instructions above.

Overhead view of lemon pepper wings on large plate with lemon wedges and parsley

More Game Day Appetizers

Prep: 20

Cook: 1

Marinating Time: 20

Total: 1 40

Ingredients

2 pounds chicken wings
1 ½ teaspoons baking powder
1 ½ tablespoons flour
2 tablespoons olive oil
2 tablespoons lemon pepper (choose one that has salt in it)
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ tablespoon lemon zest , divided
⅓ cup melted butter
Juice of 1 large lemon
¼ cup chopped fresh parsley

Instructions

In a large mixing bowl, combine the chicken wings, baking powder, and flour. Toss until the chicken is thoroughly coated and set aside for 20 minutes.
Preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil. Place a wire rack over the baking sheet.
Drizzle the olive oil over the chicken wings and add the lemon pepper, garlic powder, onion powder, and 1 tablespoon of lemon zest. Toss until the chicken is thoroughly coated in olive oil and seasoning.
Arrange the chicken wings in a single layer (with some space between each) on the wire rack. Bake for 20 minutes, flip, and repeat until the wings are cooked through and crispy golden brown. This should take 45 minutes to 1 hour total.
Just before the chicken comes out of the oven, whisk together the melted butter, lemon juice, parsley, and the remaining lemon zest in a large mixing bowl.
Toss the chicken wings with the lemon butter sauce and serve ASAP.

Notes

Nutrition

cuisine: American

course: Appetizer, Main Course

Lemon Pepper Wings