Crispy Baked Lemon Pepper Chicken Wings Recipe

They make a great appetizer or main for game day, casual dinners, and gatherings. Serve with lemon wedges and your favorite dip to highlight the tangy flavor. Baking on a rack helps air circulate for extra crispiness, while a touch of mayo in the sauce adds a silky finish.

Keywords: oven-baked lemon pepper wings, crispy chicken wings, lemon pepper sauce, baked wings recipe.

For the wings

• 2 lbs chicken wings about 18 wings
• 1 tbsp neutral oil (vegetable or canola)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp baking powder (aluminum-free)
• cooking spray or a light brush of oil for the rack

For the lemon pepper butter

• 1/4 cup butter, softened
• 1 tsp mayo (Kewpie or regular for creaminess)
• 2 tbsp lemon pepper seasoning

Serve with:

• Lemon wedges
• Dried parsley or chopped fresh parsley
• Ranch or blue cheese dressing for dipping

• Preheat the oven to 425°F (220°C). Position a rack in the upper-middle of the oven for best browning.
• Use paper towels to pat the wings dry. Removing surface moisture is essential to getting a crisp exterior when baking.
• In a large bowl, toss the wings with the oil, salt, black pepper, garlic powder, onion powder, and baking powder until the wings are evenly coated. The baking powder helps the skin crisp up in the oven.
• Line a sheet pan with parchment or foil for easier cleanup. Place a wire cooling rack on the sheet pan and lightly spray or brush the rack with oil. Set the seasoned wings in a single layer on the rack so air can circulate around each piece.
• Bake for 45–50 minutes, flipping the wings halfway through the cooking time. Bake until they are deep golden brown and the skin is crisp. Cooking times vary with wing size; aim for an internal temperature of 165°F (74°C).
• While the wings bake, combine the softened butter, mayo, and lemon pepper seasoning in a small bowl. Stir until smooth and well blended. Taste and add a pinch of extra seasoning or a little lemon zest if you prefer more citrus punch.
• When the wings are done, transfer them to a large mixing bowl and toss immediately with the lemon pepper butter so the sauce coats each wing while still hot. Alternatively, brush the sauce on for a lighter coating.
• Serve the wings hot with lemon wedges and a sprinkle of dried or fresh parsley. Offer ranch or blue cheese on the side for dipping. Squeeze extra fresh lemon juice over the wings just before serving for bright acidity.
• Leftovers reheat well in an air fryer or oven to re-crisp the skin—about 5–7 minutes at 400°F (200°C) in an air fryer or 8–10 minutes in a hot oven.

Notes