Lemon Pepper Wings Easy Recipe
These lemon pepper wings are crispy fried chicken wings brushed with lemon pepper butter. An easy appetizer or main course that’s even better than the restaurant version!
You can’t eat just one of these deliciously addictive lemon pepper wings! They’re great for game day, or serve them over mashed potatoes with a side of roasted broccoli for a fabulous dinner option.
I can never resist ordering chicken wings at restaurants – they’re incredibly crispy on the outside, yet juicy and tender on the inside. Add a savory lemon pepper butter and you have the absolute best lemon pepper wings imaginable!
A Healthier Way To Snack
I always bake my chicken wings, and they are so much better than the fried ones. They turn out super crispy and not to mention a lot fewer calories. Especially when you combine them with super fresh and bright lemon – it’s a snack made in heaven!
- Chicken – Wing or drumstick, or better yet both, rinsed and patted dry.
- Baking powder – This leavening agent will allow our chicken wings to get nice and crispy.
- Butter – Unsalted please so as to control the sodium content of our dish.
- Seasoning – Salt and lemon pepper seasoning.
How To Make Lemon Pepper Wings?
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.Preheat oven to 425 F degrees.
- Prep the chicken: Place all wings in a large sized bowl. Sprinkle the baking powder and salt over the wings and toss well, making sure each wing is coated in the baking powder.
- Bake the wings: Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they’re golden crisp.
- Finish the wings: Combine the melted butter with the lemon pepper and brush over the wings or drizzle the butter over them and toss. Garnish with lemon wedges and parsley and serve.
TIPS FOR LEMON PEPPER WINGS
- Use a thermometer to make sure your frying oil is at the correct temperature. You want your oil to be somewhere between 350 and 375 degrees F. If the oil is too hot, the wings will burn before the insides cook through. If the oil is too cold, your wings may absorb excess oil and be overly greasy.
- I typically use canola oil to fry my wings, although any oil with a high smoke point will work, such as vegetable oil or peanut oil.
- These wings are best served immediately when they’re piping hot and super crispy.
- You can serve your wings as-is, or add a dip on the side such as ranch.
Chicken Wings Take Patience
Chicken wings take about 40 minutes to bake until they’re nice and crispy at 425 F degrees – I know it’s hard to wait. However, each oven is different, so start looking in on them after 30 minutes.
Other Cooking Options
If you’re looking to fry your wings rather than bake them, then I have some instructions to get you there, so keep scrolling.
- Pressure cook the wings: Pour the water into the pressure cooker and add the air frying basket. Toss the wings with salt and baking powder then dump them into the basket, seal with the pressure cooking lid, and cook on high pressure for 3 minutes.
- Air fry the wings: Drizzle the oil over the wings and close the air frying lid. Cook on 425F for 20-25 minutes until they are crisp. Gently stir them every 7-10 minutes. Toss them with the lemon pepper butter and serve.
STOVE TOP FRYING
- Heat a light vegetable oil like canola or peanut in a deep saucepan to about 375 F degrees.
- Fry the wings till crisp, about 9 – 12 minutes. Be sure there’s no pink left and that the juices run clear.
- Follow the other directions detailed above to finish the wings.
- My wings already came pre-cut into wingettes and drumettes, but if they are not, remove the wing tip then cut them vertically through the joint. Discard the wing tip.
- If your wings aren’t golden and crispy after 45 minutes, turn the broiler on and broil them for about 3 more minutes, watching them carefully as they could burn quickly.
- Can’t find lemon pepper seasoning? Zest some fresh lemon and mix it in with your seasoning – improvise!
WHAT IS LEMON PEPPER SEASONING MADE OF?
Lemon Pepper is the defining flavor in this Lemon Pepper Wings recipe – thus the name. If you’ve enjoyed these irresistible wings as an appetizer or my main course Lemon Pepper Chicken, you are familiar with the irresistible, bold flavor profile – and if you aren’t let me introduce you.
The “lemon pepper” in Lemon Pepper Chicken Wings comes from lemon pepper seasoning. Lemon pepper is a delightful flavor bomb of bright and tangy lemon with feisty pepper. It is made by mashing granulated lemon zest with cracked black peppercorns to infuse the pepper with the citrus oil.
I love lemon pepper because it delivers a dynamic lemon flavor that is hard to achieve any other way other than marinating and the pepper pumps of the flavor. Anything you smother in lemon pepper seasoning is guaranteed to have flavor – and these Lemon Pepper Wings are no exception!
The wings themselves will last in an airtight container for up to 4 days. To freeze just store the wings in an airtight container for up to 4 months, to reheat just thaw in the fridge over night before popping in the oven till heated through.
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HOW DO YOU MAKE A LEMON PEPPER SAUCE?
My lemon pepper sauce is a simple mixture of store bought lemon pepper seasoning and melted butter. The sauce is brushed all over the wings for maximum flavor.
BAKED LEMON PEPPER WINGS
If you prefer, you can bake these wings in the oven. To make baked wings, you’ll want to skip the flour coating and instead brush your wings with 3 tablespoons of oil and season with salt and pepper to taste.
Bake your wings at 425 degrees F for 45-50 minutes, or until deep golden brown and crispy. Brush with the lemon pepper butter as directed in the recipe, sprinkle with parsley, then serve. You won’t get quite the same coating as you will in the frying method, but the baked version is still totally delicious!
If you love lemon pepper, you’ll adore these flavorful little wings. They’re a welcome addition to any party, or serve them up as a fun and unexpected dinner option!
Lemon Pepper Wings
These Lemon Pepper Wings are baked, not fried, but made super crispy with a secret ingredient! They're brushed with a lemon pepper butter sauce to make them extra delicious and the perfect snack!
- 4 lbs Chicken Wings
- 2 tbsp Baking Powder
- ½ Tsp Salt
- 6 Tbsp Butter (Unsalted, Melted)
- 2 tbsp Lemon Pepper Seasoning
Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
Prep the chicken: Place all wings in a large sized bowl. Sprinkle the baking powder and salt over the wings and toss well, making sure each wing is coated in the baking powder.
Bake the wings: Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.
Finish the wings: Combine the melted butter with the lemon pepper and brush over the wings or drizzle the butter over them and toss.
Garnish and serve: Garnish with lemon wedges and parsley and serve.
- The wings themselves will last in an airtight container for up to 4 days. To freeze just store the wings in an airtight container for up to 4 months, to reheat just thaw in the fridge over night before popping in the oven till heated through.
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