Go Back
To make crispy lemon pepper wings, you need the following: - 2 pounds chicken wings - 1 cup all-purpose flour - 2 teaspoons baking powder - 1 tablespoon lemon pepper seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (optional, for a kick) - Salt to taste - ½ cup melted butter - Zest of 1 lemon - Juice of 1 lemon - Fresh parsley, chopped (for garnish) Using good ingredients is key to great wings. Fresh chicken wings make a big difference in taste. Choose wings that look plump and have no bad smell. Quality flour helps create that perfect crisp. I always opt for all-purpose flour, as it coats well. Fresh spices, like lemon pepper and garlic powder, enhance the flavor. When you use fresh ingredients, your wings will taste better. Want to kick it up a notch? Add cayenne pepper for heat. This spice gives your wings a nice zing. You can also try adding smoked paprika for a deep flavor. A little honey drizzled on top can add sweetness. Experiment with flavors you love. These small changes can take your wings from good to amazing! Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps keep the wings from sticking. Rinse the chicken wings under cold water. After washing, pat them dry with paper towels. Dry wings are the key to crispiness. Any moisture can make them soggy. In a mixing bowl, combine the following dry ingredients: - 1 cup all-purpose flour - 2 teaspoons baking powder - 1 tablespoon lemon pepper seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (optional) - Salt to taste Mix well to combine. Next, toss the dried chicken wings in the flour mixture. Ensure each wing gets a good coating. Shake off any extra flour. This will help create a nice crispy crust. Arrange the coated wings in a single layer on the baking sheet. Make sure they are not too crowded. This helps them cook evenly. Bake in the preheated oven for 40-45 minutes. Flip the wings halfway through. This ensures they brown nicely on both sides. When they are golden brown and crispy, they are ready! While the wings bake, prepare the lemon butter sauce. In a small bowl, whisk together: - ½ cup melted butter - Juice of 1 lemon - Zest of 1 lemon Once the wings are done, take them out of the oven. Transfer them to a large bowl. Pour the lemon butter sauce over the hot wings and toss gently. This adds a burst of flavor. Serve the wings hot, garnished with fresh parsley. Enjoy your crispy lemon pepper wings! To get crispy wings, start with dry chicken. Rinse them and pat them dry. This step is key. Use a mix of flour and baking powder. The baking powder helps the wings puff up. Coat them well, but shake off extra flour. Arrange them in a single layer on your baking sheet. This way, hot air can flow around them. Flip the wings halfway through baking for even crispiness. You can boost the lemon pepper flavor easily. Add some garlic powder and onion powder to the mix. These spices make the wings more savory. If you like heat, sprinkle in cayenne pepper. The zest of a lemon adds fresh flavor. You can also try mixing in herbs like thyme or rosemary. Experiment until you find your perfect blend. Don’t overcrowd the baking sheet. If the wings touch, they steam instead of crisp. Also, skip the oil. The melted butter in the sauce is enough. Avoid using frozen wings without thawing. They won’t cook evenly. Finally, make sure to flip the wings. This helps both sides get that nice golden color. {{image_2}} Want to make these wings even crispier? Try air frying! Air fryers use hot air to cook food. This method gives wings a nice crunch without much oil. Here’s how to do it: 1. Prep the wings as usual—rinse, dry, and coat them in the flour mixture. 2. Preheat your air fryer to 400°F (200°C). 3. Place the wings in the air fryer basket in a single layer. Do not overcrowd. 4. Cook for 25-30 minutes, flipping halfway for even crispiness. This method cuts down on fat and still gives a great crunch! Want to spice things up? Add heat to your lemon pepper wings! Here’s an easy way to do it: - Add more cayenne pepper to the flour mix. Use 1 teaspoon instead of ½ teaspoon. - Mix in hot sauce with the lemon butter sauce. A few tablespoons will do the trick! - Garnish with chili flakes for an extra kick. These spicy wings are perfect for those who love a little fire in their food! Looking for a sweet twist? Honey adds a nice flavor to lemon pepper wings. Here’s how to make honey lemon pepper wings: 1. Prepare the wings just like the original recipe. 2. Mix honey into the lemon butter sauce. Use about ¼ cup for a sweet touch. 3. Toss the wings in the honey lemon butter after baking. This twist balances the tartness of lemon with sweet honey. It’s a tasty change! To keep your crispy lemon pepper wings fresh, put them in an airtight container. Make sure they cool down to room temperature first. This helps prevent sogginess. Store them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When it’s time to eat your leftover wings, reheating is key. The oven is the best way to keep them crispy. Preheat your oven to 375°F (190°C). Place the wings on a baking sheet and heat for about 10-15 minutes. Flip them halfway to get even heat. You can also use an air fryer. Set it to 375°F (190°C) and cook for 5-7 minutes. This method keeps the wings nice and crispy. Freezing wings is easy and smart for meal prep. First, let the wings cool completely. Then, lay them out on a baking sheet in a single layer. Freeze for about an hour. This keeps them from sticking together. After that, transfer the wings to a freezer bag. Label it with the date and type. They can stay in the freezer for up to three months. When you want to eat them, thaw in the fridge overnight before reheating. To make your wings extra crispy, start by drying them well. Pat them with paper towels until they are completely dry. This helps remove moisture, which can make them soggy. Next, coat the wings with a mix of flour and baking powder. The baking powder is key for crispiness. Spread the wings out on the baking sheet, so they have space. This allows air to circulate. Baking at a high temperature like 425°F (220°C) will also help them crisp up nicely. If you don’t have lemon pepper seasoning, you can make your own. Combine equal parts lemon zest and black pepper. Add some salt and garlic powder for extra flavor. Another option is to mix lemon juice with regular pepper and salt. This will give you a nice lemony flavor without the seasoning. Feel free to get creative and add herbs like thyme or oregano for more depth. Yes, you can use frozen chicken wings. However, you should thaw them first. Thaw the wings in the fridge overnight or in cold water for a quicker method. Once thawed, dry them well to avoid sogginess. Follow the same steps for coating and baking. Just keep an eye on the cooking time, as they might need a few extra minutes to cook through. In this blog post, we covered everything you need to know about making lemon pepper wings. We explored key ingredients, the importance of quality, and options for extra flavor. You learned how to prepare, coat, and bake wings to get that perfect crispiness. I shared tips to enhance flavor and avoid common mistakes. We also discussed tasty variations like spicy and honey lemon wings. Finally, I provided storage tips to keep your wings fresh. Enjoy these delicious wings and make them your own!

Crispy Lemon Pepper Wings

Delight your guests with these crispy lemon pepper wings, a perfect blend of zest and flavor! With simple ingredients and easy steps, you can whip up this crowd-pleaser in no time. Learn how to achieve that perfect crunch and a delicious lemon butter sauce that ties it all together. Click through to explore the full recipe and impress your friends at your next gathering with these tasty treats!
Print Recipe Pin Recipe

Ingredients
  

2 pounds chicken wings

1 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon lemon pepper seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional, for a kick)

Salt to taste

½ cup melted butter

Zest of 1 lemon

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a mixing bowl, combine the flour, baking powder, lemon pepper seasoning, garlic powder, onion powder, cayenne pepper (if using), and salt. Mix well to ensure all dry ingredients are evenly incorporated.

      Rinse the chicken wings under cold water and pat them dry with paper towels. This step is essential for achieving crispiness.

        Toss the dried chicken wings in the flour mixture until they are well coated. Shake off any excess flour.

          Arrange the coated wings in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow for even cooking.

            Bake in the preheated oven for 40-45 minutes, flipping the wings halfway through, until they are golden brown and crispy.

              While the wings are baking, prepare the lemon butter sauce. In a small bowl, whisk together the melted butter, lemon juice, and lemon zest.

                Once the wings are done baking, remove them from the oven and transfer them to a large bowl. Pour the lemon butter sauce over the hot wings and toss to coat them evenly.

                  Serve the wings hot, garnished with freshly chopped parsley.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                      - Presentation Tips: Serve the wings on a platter with extra lemon wedges on the side for a pop of color and a fresh citrus flavor boost.