Crispy Baked Lemon Pepper Wings
These Crispy Baked Lemon Pepper Wings are bursting with tangy zest and perfect crunch, baked to golden perfection without the greasy mess of frying!
Servings: 4 servings
Ingredients
- 2 pounds chicken wings skin on
- 2 tablespoons olive oil
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 lemon zested and juiced
- fresh parsley chopped for garnish
Instructions
- Pat the chicken wings dry with paper towels to remove excess moisture. Place them in a large mixing bowl.
- Add the olive oil, lemon pepper seasoning, garlic powder, onion powder, salt, and black pepper to the bowl. Toss the wings thoroughly until evenly coated.
- Zest the lemon directly over the bowl, then squeeze in the lemon juice. Toss again to distribute the citrus.
- Set a wire rack on a rimmed baking sheet. Arrange the wings in a single layer on the rack without touching.
- Preheat your oven to 425°F (220°C). Bake the wings for 35-40 minutes, flipping halfway through for even crisping.
- Transfer the wings to a serving plate. Sprinkle generously with fresh chopped parsley. Serve immediately.
Equipment
- Baking Sheet
- Wire rack
- Mixing bowl
- Microplane or grater
- Tongs
Notes
- Dry the wings thoroughly before seasoning to ensure maximum crispiness.
- Use a wire rack to allow air circulation for crispy skin without flipping often.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven to maintain crispiness.
- Freeze cooked wings for up to 3 months; reheat directly from frozen in the oven.
- Add spices like smoked paprika, cayenne, or herbs for flavor variations.
