Lemon pepper wings are really having a moment and I am all the way here for it. I’m usually a sweet heat wings girly, but these lemony, buttery wings are now on repeat in my household!
You can watch me bring my two favorite wings together here on The Cook’s Channel 👇
My favorite part about these wings is they are extra crispy even though they are oven baked. Here is my step by step guide to these cult favorite lemon pepper wings!
PrintLemon Pepper Wings
Ingredients
Wings:
1.5 lbs wings (drumettes and flats)
1 Tbsp baking powder
2 Tbsp lemon pepper seasoning (like this one or this one)
Lemon Garlic Sauce:
4 Tbsp butter
2 garlic cloves, minced
Juice from a wedge of a lemon (add more for more citrus)
2 tsp lemon pepper seasoning (add up to 1 Tbsp for more of a lemon pepper sauce)
1 Tbsp grated Parmesan cheese
2 Tbsp chopped fresh parsley
Instructions
1. Preheat oven to 250℉.
2. Line a large rimmed baking sheet with foil or parchment paper. Place a baking rack on the baking sheet and liberally coat it with oil.
3. Thoroughly dry chicken wings with a paper towel, this will help get them crispy! Place chicken wings in a large bowl. Sprinkle them with baking powder and lemon pepper seasoning. Toss well to coat.
4. Arrange chicken on the baking rack in a single layer. Do not overlap the wings or they will not get crispy. Do these in batches if you are making a lot of wings.
5. Place the pan in the oven and cook for 30 minutes.
6. After 30 minutes, turn the oven temperature to 425℉ and continue cooking for another 20 minutes.
7. After 20 minutes, rotate the pan and cook for an additional 20 minutes or until the chicken is crispy and lightly browned. (If you do not have a baking rack, once you turn the pan, also flip each individual wing.)
8. While the chicken is baking, prepare the sauce by combining all of the sauce ingredients, except for the parmesan and the parsley, into a small saucepan over medium heat. Once butter is melted, whisk to combine and remove from heat. Stir in the parsley.
9. Remove the wings from the oven. In batches, add a few chicken wings to a bowl and toss with some of the sauce.* Remove sauced wings from the bowl and continue until all wings have been tossed in sauce.
10. Serve wings with remaining sauce, herb dressing, celery, and carrots!
*If you love a dry rub wing, do not toss with the sauce. You can serve the sauce on the side.
View comments
+ Leave a comment