Lemon Pepper Chicken Wings – Zesty, juicy, and bursting with lemony goodness, these lemon pepper chicken wings are positively addictive! The lemon pepper rub provides the right balance of tartness and gentle spice. Fast, easy, and versatile, these wings will be a hit at your next barbeque, picnic, or game day!
I confess; I’m something of a chicken wings fanatic. I love piling my family into the car, grabbing a few friends, and heading to the nearest restaurant for hot wings and cold beverages. There’s something so satisfying about the crispy skin, tangy sauce, and tender, flavorful meat.
But you know me, I can’t resist experimenting at home. And this lemon pepper chicken wings recipe is just as good (or better😉) as anything I’ve had in a restaurant. The irresistible combination of lemon and pepper creates high-voltage flavors and a heavenly, follow-your-nose-to-the-kitchen aroma! One taste, and you’ll forget all about restaurant wings!
Why Lemon Pepper for Chicken Wings?
Why make (or buy) a whole jar of a spice you might only use once? However, lemon pepper is an excellent addition to any spice rack. It intensifies the flavor of your favorite proteins, including fish, chicken, beef, and pork. It also adds freshness and tang to many vegetarian foods like tofu.
Recipe Ingredients
- Chicken Wings – The star ingredient! I look for wings that are already separated to save time, but you can get the whole wings and separate them yourself to save money.😉
- Lemon Pepper Seasoning – Lemon zest adds an intense citrus flavor, while black pepper kicks up your spices without scorching your mouth. Garlic and onion powder, celery seeds, and other herbs (thyme, oregano, and basil) add more flavor depth to irresistible chicken wings.
How to Make Lemon Pepper Chicken Wings
- Dehydrate Lemon Zest – Prepare a baking sheet with parchment, then set aside. Zest lemons, being careful not to include the white pith. Place on a parchment-paper-lined baking sheet. Set the oven temperature to 200℉, and bake for about 20 minutes so the zest dries completely.
- Mix – Place the lemon zest in a medium bowl with black pepper, garlic and onion powder, celery seeds, and your choice of herbs. Thoroughly mix until ingredients until fully combined. Store in an airtight container (or ziplock bag) and use as desired.
- Dry the Wings – Pat them dry and arrange them in a single layer on a baking sheet, then let them sit in the fridge until ready to use. Don’t cover them, but let them air dry.
- Prep – When ready to bake the wings, preheat the oven to 400°F/205℃. In a large bowl, salt, and pepper them to taste. Add the lemon pepper seasoning and rub it all over the wings.
- Bake – Line a baking pan with foil and put a wire rack on top. Arrange chicken wings in a single layer. While the chicken wings are baking, the chicken fat will drip to the bottom of the baking pan. But you can bake them without a wire rack with good results. Bake wings until cooked and skin is crispy (35-40 minutes). Rotate the wings halfway through, roughly 20 minutes. Cooking time will vary according to the wing size.
- Serve immediately with a bowl of ranch or blue cheese dressing and celery sticks.
Recipe Variations
- Spice things up! Add a sprinkle of cayenne (I suggest starting with ¼ tsp) to the seasonings to make the wings a bit wilder.
- If you love lemon, add a squeeze of lemon juice to the wings right before serving. Or serve lemon wedges on the side and let your guests flavor according to their palate.
- Everything is better with cheese! Add a sprinkle of parmesan cheese on the wings before serving for sweet nuttiness.
Tips and Tricks
- Don’t skip drying the wings in the fridge. Although it seems contradictory, dry skin makes for juicier wings! It helps the skin to crisp up faster and keeps the tenderness inside. I recommend letting them dry for at least 4 hours or overnight in the fridge.
- To ensure even cooking, make sure the wings aren’t too close together on the baking sheet. Overcrowding makes for not-so-crispy wings.
- If you have frozen chicken wings, thaw them completely before cooking. Partially frozen wings may have burnt skin and undercooked meat.
Make-Ahead Instructions
These lemon pepper wings are best served hot and crispy, straight from the oven. But if you need to save some time on game day, you can prep the chicken wings (cut them and leave them in the fridge to dry) the day before. You can also make the seasoning well in advance.
Serving and Storage Instructions
These chicken wings refrigerate and reheat nicely… if you have any leftovers! They will last in the fridge in an airtight container for four days. Reheat them in a 350℉/177℃ oven for 10-15 minutes to keep them crispy and juicy. Or you pop them in the microwave for a quick reheat.
Lemon pepper seasoning is good for up to two years in an airtight container.
FAQs
Yes, you can. But some brands are pretty salty or use not-so-healthy ingredients. A quick label check will help you find a brand without unwanted additives.
You sure can, and they’re delicious! Preheat the air fryer to 400℉/205℃ and cook the wings for 16-20 minutes until crispy, turning them halfway through.
Legend has it that celery was first served with chicken wings because it was all the family-owned restaurant had on hand! In any event, we all agree that celery’s crunchy, refreshing texture and vibrant color complement the crispy wings perfectly!
What to Serve With Lemon Pepper Chicken Wings
That will depend on your social event. I like to serve wings for movie or game nights with other finger foods, like pizza rolls and bacon-wrapped jalapeno poppers.
However, a fresh wedge salad or cucumber tomato salad will perfectly round out your meal if you want to go light.
More Winning Wing Recipes to Try
- Baked Jerk Chicken Wings
- Buffalo Chicken Wings
- Crispy Hot Honey Old Bay Wings
- Smoked Chicken Wings
- Sweet, Sticky, Spicy Chicken Wings
Conclusion
Crispy, tangy, and tender lemon pepper chicken wings are even more delicious than they are easy to make! What is your favorite wing recipe for tailgate parties? Drop me a comment below!😍
Lemon Pepper Chicken Wings
Ingredients
Lemon Pepper
- 4 tablespoons (12g) lemon zest (from 3-4 lemons)
- 2 tablespoons (14g) black pepper
- 2 teaspoons (3g) garlic powder
- 2 teaspoons (5g) onion powder
- 1 teaspoon (1.5g) celery seeds
- 2 teaspoons herbs (pick one or all three; thyme, oregano, and basil)
Chicken Wings
- 2½-3 pounds (1-1½k) chicken wings
- Salt and pepper to taste
- 2-3 tablespoons lemon pepper seasoning, salt-free (recipe follows)
Instructions
Lemon Pepper Seasoning
- Prepare a baking sheet with parchment, then set aside.
- Zest the lemons, being careful not to get the white parts (pith). Place on the lined baking sheet.
- Set the temperature of the oven to 200℉/93℃. Bake for about 20 minutes until the zest dries completely without burning.
- Mix the dried lemon zest, black pepper, garlic and onion powder, celery seeds, and your choice of herbs in a medium bowl until the ingredients are thoroughly combined.
- Store in an airtight container (or ziplock bag) and use as desired. It's excellent with meat, chicken, and fish.
Lemon Pepper Chicken Wings
- Pat the chicken wings dry and place them on a cookie sheet in a single layer, then let them sit in the fridge until ready to use. Don't cover them, but let them air-dry.
- When ready to bake, preheat the oven to 400°F/205℃.
- Place the chicken in a large bowl, season with salt and pepper to taste, followed by the lemon pepper seasoning.
- Line a baking pan with foil, then top it with a wire rack. Arrange chicken wings in a single layer. While the chicken wings are baking, the fat will slowly drip to the bottom of the baking pan. You can also bake without a wire rack with good results.
- Bake the wings until cooked through and the skin is crispy (35-40 minutes). Rotate the wings halfway through, roughly 20 minutes. Cooking time varies depending on the size of the chicken wings.
- Serve wings immediately with ranch or blue dressing and celery sticks.
Tips & Notes:
- Don’t skip drying the wings in the fridge. Although it seems contradictory, dry skin makes for juicier wings! It helps the skin to crisp up faster and keeps the tenderness inside. I recommend letting them dry for at least 4 hours or overnight in the fridge.
- To ensure even cooking, make sure the wings aren’t too close together on the baking sheet. Overcrowding makes for not-so-crispy wings.
- If you have frozen chicken wings, thaw them completely before cooking. Partially frozen wings may have burnt skin and undercooked meat.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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