Golden, crispy, and bursting with zesty flavor, Lemon Pepper Wings are the perfect balance between savory and citrusy. These wings are oven-baked (or air-fried, if you prefer) to juicy perfection with a bold, peppery crust and just the right pop of fresh lemon. The seasoning clings to the wings, creating a lip-smacking bite that’s crave-worthy and completely addictive.

Whether you’re serving them up as a game-day snack, a quick weeknight dinner, or a party favorite, these wings will disappear in minutes. They’re simple to make, require minimal ingredients, and deliver restaurant-level flavor with a homemade touch. It’s the kind of dish that satisfies wing lovers and lemon lovers alike.

Why You’ll Love This Lemon Pepper Wings Recipe

Bold and Bright Flavor: The punchy combo of lemon zest and cracked black pepper gives every bite a vibrant kick.
Crispy Texture Without Frying: These wings turn out perfectly crisp in the oven or air fryer, with no deep-frying needed.
Easy to Make: No complicated marinades or steps—just season, bake, and toss.
Versatile: Great as an appetizer, main course, or party platter.
Customizable Heat Level: Add cayenne or chili flakes if you like your wings with a little fire.

Preparation Phase & Tools to Use for Lemon Pepper Wings

Essential Tools and Equipment (and Why They Matter)

Baking Sheet with Wire Rack: This allows hot air to circulate around the wings, crisping them evenly without having to flip each piece. If you’re using an air fryer, the same airflow principle applies.
Large Mixing Bowl: Crucial for evenly coating the wings with oil and seasoning. It saves time and ensures every wing gets the full flavor treatment.
Tongs: Help you handle the wings easily when flipping or transferring without burning your hands or losing the crispy coating.
Zester or Microplane: A must-have for grating fresh lemon zest, which delivers a more vibrant citrus flavor than bottled lemon juice.
Measuring Spoons: To get the right balance of spice, salt, and pepper. Too much pepper or too little lemon can throw off the entire dish.
Parchment Paper or Aluminum Foil: Makes cleanup faster and keeps your baking sheet from turning into a mess of caramelized oils.

Preparation Tips

Pat the Wings Dry: Moisture is the enemy of crispiness. Use paper towels to blot the wings until they’re as dry as possible before seasoning.
Don’t Skip the Baking Powder: A little baking powder helps create that crispy skin in the oven—think of it as your secret weapon.
Preheat Fully: Whether it’s your oven or air fryer, don’t rush it. A fully preheated cooking surface helps the wings start crisping immediately.
Use Freshly Cracked Pepper and Lemon Zest: Pre-ground pepper can be dull, and bottled lemon juice lacks the fragrant oils of real zest. Fresh is everything here.
Toss After Baking: Add the lemon pepper seasoning after cooking. This keeps the flavor bold and prevents the pepper from burning during baking.

Ingredients for This Lemon Pepper Wings Recipe

Here’s what you’ll need to make these crispy, zesty wings from scratch:

2 lbs chicken wings (drumettes and flats, separated and tips removed)
1 tablespoon baking powder (aluminum-free, for crispier skin)
1 tablespoon olive oil (or avocado oil, to help seasoning stick)
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lemon zest (from 1-2 fresh lemons)
1 tablespoon lemon juice (freshly squeezed, optional for added brightness)
1 tablespoon chopped fresh parsley (optional, for garnish)
Lemon slices (for serving and extra flavor presentation)

These simple ingredients come together to create bold flavor with a bright, peppery finish that’s unmistakably addictive.

Step 1: Prep the Chicken Wings

Preheat your oven to 425°F (220°C) or your air fryer to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings dry thoroughly with paper towels. This step is crucial to achieving crispy skin.

Step 2: Coat with Baking Powder and Seasoning

In a large bowl, toss the wings with baking powder, salt, garlic powder, onion powder, and a drizzle of olive oil. Make sure each wing is evenly coated. The baking powder will help render the fat and create a bubbly, golden exterior.

Step 3: Arrange and Bake

Place the wings in a single layer on the wire rack, skin-side up. Leave a bit of space between each wing so the air can circulate. Bake for 45–50 minutes, flipping once halfway through. If using an air fryer, cook in batches for 22–25 minutes, shaking the basket halfway.

Step 4: Prepare Lemon Pepper Seasoning

While the wings are baking, combine the lemon zest, black pepper, and optional lemon juice in a small bowl. Set aside until the wings are done.

Step 5: Toss Wings in Lemon Pepper Mix

Once the wings are golden and crisp, transfer them to a clean bowl. Immediately toss with the lemon zest and pepper mixture while the wings are still hot. This helps the seasoning stick and infuse flavor into every crevice.

Step 6: Serve and Garnish

Plate the wings with a sprinkle of fresh parsley and lemon slices on the side for extra visual appeal and a squeeze of added brightness, if desired.

Notes

Aluminum-Free Baking Powder Only: Using aluminum-free baking powder prevents any metallic aftertaste and keeps the flavor clean and neutral.
Adjust the Zest: For a stronger lemon flavor, increase the lemon zest slightly. For a milder profile, dial it back and skip the lemon juice.
Double the Batch for Parties: These wings are highly snackable—consider doubling the recipe if you’re serving a crowd.
Optional Heat: Add a pinch of cayenne or red pepper flakes to the lemon pepper mix for a spicy version.
Oil Matters: A light coat of oil helps the wings crisp and carry flavor, so don’t skip it—even in the air fryer.

Watch Out for These Mistakes While Cooking

Skipping the Drying Step: Moist wings won’t crisp up properly, so always pat them dry thoroughly before seasoning.
Crowding the Pan or Basket: Overcrowding traps steam and causes soggy wings. Give each piece space.
Using Pre-Zested Lemon: Bottled lemon flavor lacks the essential oils and brightness of freshly zested lemon. Always zest right before using.
Adding Lemon Juice Before Baking: Acid can break down the skin, making it rubbery instead of crisp. Add lemon juice after cooking if desired.
Underbaking: Wings need time to crisp fully. If they’re still pale or soft, give them a few extra minutes.
Overusing Pepper: Freshly ground black pepper is potent. Too much can overpower the lemon—measure carefully.
Skipping the Rack: Baking directly on the sheet pan can lead to uneven cooking and soggy bottoms. The rack ensures crispness all around.
Seasoning Too Early: Toss the wings with lemon pepper only after baking to prevent the zest and pepper from burning.

What to Serve With Lemon Pepper Wings?

8 Recommendations

Celery and Carrot Sticks with Ranch or Blue Cheese Dip
Classic wing pairings that provide a crisp, cooling contrast to the warm, zesty wings.
Crispy Potato Wedges
Oven-roasted or air-fried, they soak up extra lemon pepper flavor and turn the dish into a full meal.
Macaroni and Cheese
The creamy, cheesy texture complements the tangy wings beautifully, creating a satisfying Southern-style combo.
Cornbread Muffins
A slightly sweet and buttery side that balances the bright citrus of the wings.
Coleslaw
Adds a refreshing crunch and helps cut through the richness of the wings with its tangy dressing.
Garlic Parmesan Fries
Flavor-packed and indulgent—these fries pair perfectly with the peppery kick of the wings.
Pickles or Pickled Jalapeños
Sharp and acidic, they match the citrus notes while enhancing the overall punchiness of the meal.
Sweet Corn on the Cob
Grilled or boiled, with a bit of butter and lemon zest to echo the wing flavors subtly.

Storage Instructions

Refrigeration: Store any leftover Lemon Pepper Wings in an airtight container in the refrigerator for up to 4 days.
Reheating: For best results, reheat in an oven at 375°F (190°C) for 10–12 minutes or in an air fryer for 5–7 minutes. This restores the crispiness better than microwaving.
Freezing: You can freeze cooked wings in a sealed freezer bag for up to 2 months. Reheat directly from frozen in the oven or air fryer for a quick snack or meal.

Estimated Nutrition (Per Serving – Based on 6 Wings)

Calories: 320
Protein: 26g
Fat: 22g
Carbohydrates: 2g
Fiber: 0.3g
Sugar: 0g
Sodium: 480mg
Cholesterol: 105mg

Note: These are rough estimates and can vary based on the exact size of the wings and any added sauces or dips.

Frequently Asked Questions

1. Can I make Lemon Pepper Wings in an air fryer?

Yes! Air frying is a great alternative. Cook at 400°F (200°C) for 22–25 minutes, shaking the basket halfway through. They turn out incredibly crispy.

2. Can I use frozen wings?

Absolutely, just make sure to thaw them completely and pat them dry before seasoning. Excess moisture will ruin the crisp.

3. Is baking powder necessary?

While not required, baking powder significantly helps create that crisp skin. Skip it only if you don’t mind a softer texture.

4. Can I make these wings spicy?

Yes—add cayenne pepper, chili powder, or crushed red pepper to the seasoning mix for heat.

5. What kind of pepper should I use?

Freshly cracked black pepper is ideal. It provides a more pungent flavor than pre-ground pepper.

6. Can I use bottled lemon juice instead of zest?

Lemon zest is essential for this recipe. Bottled juice lacks the brightness and oils found in fresh zest, but it can be used for extra tang after baking.

7. How do I keep the wings crispy after cooking?

Let them cool slightly on a wire rack instead of piling them up or covering with foil. This keeps steam from softening the skin.

8. Are these wings gluten-free?

Yes, as long as your baking powder and seasonings are certified gluten-free.

Conclusion

Lemon Pepper Wings are the perfect fusion of citrus brightness and bold, peppery depth. With crispy skin, juicy meat, and an irresistible flavor combo, they’re bound to be a go-to favorite for parties, dinners, or snack cravings. They’re easy to make, fun to eat, and endlessly customizable to your heat and tang preferences. Once you try them fresh from the oven or air fryer, store-bought wings just won’t compare.