This is a recipe that keeps all the crispiness without any of the frying, these baked lemon pepper chicken wings are a must-try.
Growing up in Atlanta, an order of lemon pepper chicken wings was one of my favorite meals. I could usually find these citrusy, pepper-spiked drummies on almost any menu. It’s a love I share with my mom, and every time I’m home we like to order some and pig out at home. But since i moved to St Louis, I can’t seem to find the perfect lemon-pepper wing in town, so I decided to make my own, which is probably a healthier option anyway.
Trying Bon Appetit’s baked chicken wings changed my life. The wings get so crispy and taste deliciously fried but they’re not.
Am I the only one out there who prefers only the wings to the drumsticks? The wings are so much crispier! Luckily I married someone who doesn’t mind either one, But I’d rather have more crispy skin than meat.
I tried different variations using lemon juice or lemon zest with black pepper, but none captured the original flavor I craved, until I found Penzey’s lemon pepper seasoning. The blend uses dried and ground lemon peel that provides a tart citrus zing. I just wish they could make a version without salt, since sometimes the bottom of the bag can get salty.
- 1 lb. skin-on chicken wings and drumettes
- 4 Tbsp. Penzeys lemon-pepper seasoning
- 2 Tbsp. Oil
- Kosher salt as needed (if using a seasoning that doesn't come with salt)
- Preheat the oven to 400 degrees. Line a rimmed baking sheet or jellyroll pan with parchment paper.
- In a large mixing bowl, toss the chicken wings with the lemon-pepper seasoning, olive oil and salt until evenly coated. Spread the wings in a single layer on the baking sheet.
- Bake 45-50 minutes, until the skin is crisp. Serve hot.