This Oven-Baked Lemon Pepper Wing recipe is by far my favorite wing recipe so far.
With the perfect amount of acidity and spice in the lemon pepper butter, you just can’t go wrong with this recipe. And the key truly is to use fresh lemon pepper seasoning! Several grocery stores will carry lemon pepper seasoning bottles with grinders so that you get freshly cracked lemon peel and pepper every single time. The one I use is from Trader Joe’s.
If you can’t find the ones with the grinder, then feel free to use the pre-made seasonings! Either way, these will still come out super delicious!
How to Make These Oven-Baked Lemon Pepper Wings:
- Preheat the oven to 425 degrees and pull the
- Combine the flour, onion powder, garlic powder, 1 tsp ground black pepper and 1½ salt in a large mixing bowl, then individually toss and coat each chicken wing in the dry mixture.
- Shake off any excess flour from the wings, then lay them on a baking sheet lined with parchment paper. Make sure not to crowd the baking sheet – use 2 baking sheets if needed.
- Using the 3 tbsp of cold butter for this step, place small chunks of butter in between the wings until all the butter is evenly dispersed throughout the baking sheet.
- Bake for 30 minutes on the top rack, then pull the wings out and flip each wing. Pop them back into the oven for 20-25 more minutes.
- Just 5 minutes before pulling the wings out of the oven, make the lemon pepper butter by adding the room temp butter, lemon pepper seasoning and lemon juice to a blender and blending until smooth. The consistency should resemble a soft, buttery paste!
- Once finished baking, pull the wings from the oven and place them in a large mixing bowl.
- Add the lemon pepper butter to the wings and toss to coat each wing evenly. The residual heat from the wings will melt the butter and give you a nice, silky lemon pepper sauce.
- Plate the finished wings and enjoy!
Oven-Baked Lemon Pepper Wings – Tips & Tricks
- Not required but recommended — grate fresh parmesan over the plated wings for an app that packs extra flavor!
- For an extra pop of color and garnish, sprinkle over chopped parsley and serve with lemon slices!
- For optimal flavor, use freshly grated lemon pepper seasoning! The one I use is from Trader Joe’s.
- Best enjoyed immediately but if you have leftovers, store them in an airtight container for up to 3-4 days.
- To reheat, simply spread the wings out on a parchment-lined baking sheet and bake at 425 degrees for about 8-10 minutes.
Other chicken wing recipes you need to try—
Dry-Rubbed Sweet and Spicy BBQ Wings
Almost Naked Crispy Oven-Baked Chicken Wings
A few other easy appetizer recipes you’ll love—
Hot Honey Prosciutto Pizza Bites
Caprese Salad with Homemade Balsamic Glaze
5-Ingredient Spicy Mango Serrano Salsa
If you make these Oven-Baked Lemon Pepper Wings, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
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Oven-Baked Lemon Pepper Wings
Servings: 2
Author: Stephanie Alvarado
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M
This Oven-Baked Lemon Pepper Wing recipe is by far my favorite wing recipe so far. With the perfect amount of acidity and spice in the lemon pepper butter, you just can’t go wrong with this recipe.
Ingredients
- 1/3 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1½ tsp salt
- About 15-20 chicken wings, tips removed and thawed
- 3 tbsp cold unsalted butter
- 3 tbsp room temperature unsalted butter
- 1 tbsp freshly grated lemon pepper seasoning
- Juice of ½ lemon
Instructions
- Preheat the oven to 425 degrees and pull the
- Combine the flour, onion powder, garlic powder, 1 tsp ground black pepper and 1½ salt in a large mixing bowl, then individually toss and coat each chicken wing in the dry mixture.
- Shake off any excess flour from the wings, then lay them on a baking sheet lined with parchment paper. Make sure not to crowd the baking sheet – use 2 baking sheets if needed.
- Using the 3 tbsp of cold butter for this step, place small chunks of butter in between the wings until all the butter is evenly dispersed throughout the baking sheet.
- Bake for 30 minutes on the top rack, then pull the wings out and flip each wing. Pop them back into the oven for 20-25 more minutes.
- Just 5 minutes before pulling the wings out of the oven, make the lemon pepper butter by adding the room temp butter, lemon pepper seasoning and lemon juice to a blender and blending until smooth. The consistency should resemble a soft, buttery paste!
- Once finished baking, pull the wings from the oven and place them in a large mixing bowl.
- Add the lemon pepper butter to the wings and toss to coat each wing evenly. The residual heat from the wings will melt the butter and give you a nice, silky lemon pepper sauce.
- Plate the finished wings and enjoy!
Nutrition Facts
Calories
835.43
Fat (grams)
69.95
Sat. Fat (grams)
33.11
Carbs (grams)
35.24
Fiber (grams)
2.94
Net carbs
32.31
Sugar (grams)
1.25
Protein (grams)
67.50
Sodium (milligrams)
7738.13
Cholesterol (grams)
311.13
appetizers, wings, chicken
appetizers
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