Achieve the perfect balance of crunch and flavor with baked lemon pepper chicken wings that deliver all the satisfaction of a deep-fried treat, sans the frying.
Having grown up in Atlanta, a serving of lemon pepper chicken wings often featured in my favorite meals. This tangy and pepper-infused dish could be found nearly everywhere, becoming a shared love between my mother and me. Our at-home indulgences were legendary. Yet upon relocating to St Louis, the ideal lemon-pepper wing seemed elusive, leading me to create my own version – a potentially healthier alternative. The experience of these oven-baked wings was transformative, offering the fried taste with crispiness intact, but without actual frying.
Is it just me, or are wings indeed superior to drumsticks in terms of crispiness? I find the crunchiness irresistible, and fortunately, my spouse has no distinct preference, allowing me to enjoy the crisp skin over the meat.
In my quest for the perfect wing, I experimented with lemon juice and zest mixed with black pepper, but the authentic flavor I desired kept escaping me. It was only when I stumbled upon Penzey’s lemon pepper seasoning, with its dried and ground lemon peel, that I discovered the tart, citrus bite I had been missing.
STEP 1
Set your oven to preheat at 400 degrees. Prepare a baking sheet or jellyroll pan with parchment paper.
STEP 2
In a sizeable mixing bowl, combine chicken wings, lemon-pepper seasoning, oil, and salt, ensuring even coating.
STEP 3
Arrange the wings in a single layer on the prepared baking sheet.
STEP 4
Let them bake for 45-50 minutes, or until the skin crisps to your liking.
STEP 5
Serve hot and enjoy delectably crispy.
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Baked Lemon Pepper Chicken Wings
- Total Time: 1 hour
- Yield: 2 -3 servings 1x
Description
Achieve the perfect balance of crunch and flavor with baked lemon pepper chicken wings that deliver all the satisfaction of a deep-fried treat, sans the frying.
Ingredients
- 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)
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
These were really good!
Truly perfect recipe, I am making these every week from now on.
This was FIRE!!!
Happy to hear!
This sh** smacked
is that 4Tbsp of penzey’s lemon pepper the right amount? i used 4Tbsp on 2 lbs of wings (not 1lb as called for in recipe) and the results were almost uneatable, they were so salty.
They used to have an option for no salt, but lately I haven’t seen it. I’m sorry to hear that! More recently, I like to put it in a bowl and sprinkle it on top both sides individually.. It takes a while but it’s worth it.