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: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy baked chicken wings with a bright lemon pepper seasoning. Perfect for game day or a casual weeknight dinner.
Ingredients
- 1 lbs (454 g) skin-on chicken wings and drumettes
- 4 Tbsp. Penzeys lemon-pepper seasoning
- 2 Tbsp. Oil
- Kosher salt
Instructions
- Preheat oven to 400°F (204°C).
- Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, toss chicken wings with lemon-pepper seasoning, olive oil, and salt until evenly coated.
- Spread wings in a single layer on the baking sheet.
- Bake for 45-50 minutes, until skin is crisp.
- Serve hot.
Notes
- For extra crispy wings, use a combination of baking and broiling for the last 5 minutes.
- If you don’t have Penzeys lemon pepper seasoning, you can make your own by combining lemon zest, black pepper, garlic powder, and onion powder.
- Store leftover wings in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for best results.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 3-4 wings
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What type of lemon pepper seasoning should I use for the best flavor?
I recommend using Penzey’s lemon pepper seasoning, as it contains dried and ground lemon peel that enhances the tart, citrus flavor.
How do I ensure my chicken wings stay crispy while baking?
Make sure to coat the wings evenly with oil and lemon-pepper seasoning, and bake them on a parchment-lined baking sheet at 400 degrees for optimal crispiness.
Can I substitute fresh lemon juice and zest instead of lemon pepper seasoning?
While you can use fresh lemon juice and zest, the balance of flavor may not be as pronounced as using a pre-mixed lemon pepper seasoning like Penzey’s.
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.
Same thing happened to me my first try. Turns out Penzey’s already has salt baked into it, so the kosher salt the recipe calls for on top is what tips the whole thing over. I skip the kosher salt entirely now and the wings come out balanced.