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Crisp lemon pepper chicken wings on a charcoal platter, golden skin with coarse black pepper, bright lemon zest and parsley, light sheen without a butter pool. The lower title bubble reads Lemon Pepper Chicken Wing Recipe.
Good Fork Daily Editorial Kitchen

Lemon Pepper Chicken Wing Recipe

Crispy baked lemon pepper chicken wings with fresh zest, gentle garlic butter and clear doneness guidance for bright flavor without soggy skin.
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Prep Time 18 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 13 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds split chicken wings flats and drumettes
  • 1 tablespoon aluminum-free baking powder not baking soda
  • 3/4 teaspoon kosher salt divided
  • 3 tablespoons unsalted butter
  • 1 tablespoon finely grated lemon zest from about 2 lemons
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1 clove garlic finely grated
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped parsley optional

Equipment

  • Rimmed sheet pan
  • Wire rack
  • Small skillet
  • Instant-read thermometer
  • Large bowl

Method
 

  1. Heat the oven to 425°F. Set a lightly oiled wire rack over a foil-lined rimmed sheet pan.
  2. Blot the wings very dry. Toss with baking powder, garlic powder and 1/2 teaspoon salt until no powdery patches remain.
  3. Arrange the wings with space between them. Bake 25 minutes, turn, then bake 18 to 25 minutes more until browned and crisp.
  4. Measure several thick pieces near but not touching bone. Continue cooking until every checked wing reaches at least 165°F.
  5. Melt butter over medium-low, add garlic for 30 seconds, then remove from heat and stir in zest, lemon juice, pepper and remaining salt.
  6. Rest wings 5 minutes, toss with the butter a spoonful at a time, and stop once lightly coated. Add parsley and extra zest just before serving.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum internal temperature for all poultry and reheated leftovers.
  • This recipe was developed through culinary research and editorial review.