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Crispy Lemon Pepper Wings

Oven-baked chicken wings with a bright lemon pepper finish and a shatteringly crisp skin, thanks to a precise baking powder and salt technique.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings drums and flats separated
  • 1 tablespoon baking powder aluminum-free
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup unsalted butter
  • 2 tablespoons lemon juice fresh, about 1 lemon
  • 1 tablespoon lemon zest about 1 lemon
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1/4 teaspoon cayenne pepper optional

Equipment

  • baking sheet
  • wire rack
  • large bowl
  • paper towels
  • chef's knife
  • cutting board

Method
 

  1. Pat chicken wings dry with paper towels. Place them on a baking sheet lined with paper towels and refrigerate uncovered for 1 hour (this dries the skin further, but if short on time, pat very dry and proceed).
  2. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
  3. In a large bowl, whisk together baking powder, salt, and garlic powder. Add the wings and toss until each piece is evenly coated.
  4. Arrange wings in a single layer on the wire rack, skin side up, leaving a little space between each. Bake for 45-50 minutes, until golden brown and internal temperature reaches 175°F (79°C) on an instant-read thermometer inserted into the thickest part without touching bone.
  5. While wings bake, melt butter in a small saucepan over low heat. Stir in lemon juice, lemon zest, black pepper, and cayenne if using. Keep warm.
  6. When wings are done, transfer them to a large bowl. Pour the butter mixture over the wings and toss gently to coat evenly. Serve immediately.

Notes

For extra-crispy wings, refrigerate the coated wings on the wire rack for 2 hours before baking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven for 8-10 minutes to restore crispness. This recipe contains dairy (butter) and is naturally gluten-free. For a dairy-free version, substitute butter with a neutral oil like avocado oil. Always handle raw chicken carefully and wash hands and surfaces after contact. For specific health or dietary advice, consult a qualified professional.