Go Back
p1030565

Lemon Pepper Chicken Wings

Crispy oven-baked chicken wings seasoned with lemon pepper, garlic, paprika, and black pepper, then tossed in a buttery sauce made with fresh lemon juice and lemon pepper seasoning. No deep frying required!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 3 lb chicken wings drumettes and flats
  • 1 tbsp oil
  • 2 1/2 tsp salt-free lemon pepper seasoning
  • 2 tsp garlic powder
  • 1 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 2 tbsp cornstarch
Lemon Pepper Butter Sauce
  • 5 tbsp unsalted butter
  • Juice of 1 medium-to-large lemon
  • 1 –2 tsp salt-free lemon pepper seasoning
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 400°F.
  2. Pat the chicken wings thoroughly dry with paper towels and place them in a large bowl.
  3. Add the oil and toss to coat.
  4. Season with lemon pepper seasoning, garlic powder, salt, paprika, black pepper, and cornstarch. Toss thoroughly until every wing is evenly coated.
  5. Line a large rimmed baking sheet with aluminum foil. Place an oven-safe wire rack on top and spray the rack with nonstick cooking spray.
  6. Arrange the wings in a single layer on the rack without overcrowding.
  7. Bake for approximately 45 minutes, flipping the wings halfway through cooking.
  8. Cook until browned and crispy and the internal temperature reaches at least 165°F.
  9. Meanwhile, melt the unsalted butter for the sauce.
  10. Stir in the fresh lemon juice, 1–2 teaspoons salt-free lemon pepper seasoning, and 1/4 teaspoon salt.
  11. Transfer the cooked wings to a clean bowl.
  12. Pour the lemon pepper butter sauce over the hot wings and toss until evenly coated.
  13. Serve immediately and enjoy!

Video

Notes

  • Pat the wings dry before seasoning for better crisping.
  • This recipe uses salt-free lemon pepper seasoning. If yours contains salt, reduce the additional salt accordingly.
  • Don't overcrowd the baking rack.
  • Flip the wings halfway through the baking time.
  • Always use a clean bowl for the cooked wings rather than the bowl that held the raw chicken.
  • Start with 1 teaspoon lemon pepper seasoning in the butter sauce and increase to 2 teaspoons according to taste.
  • Serve immediately after tossing with the sauce for the crispiest results.