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Dipping insanely good lemon pepper chicken wings in hot sauce
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Lemon Pepper Chicken Wings

Zesty, juicy, and bursting with lemony goodness, these lemon pepper chicken wings are positively addictive! The lemon pepper rub provides the right balance of tartness and gentle spice. Fast, easy, and versatile, these wings will be a hit at your next BBQ, picnic, or game day!
Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 425kcal
Author Imma

Ingredients

Lemon Pepper

  • 4 tablespoons (12g) lemon zest (from 3-4 lemons)
  • 2 tablespoons (14g) black pepper
  • 2 teaspoons (3g) garlic powder
  • 2 teaspoons (5g) onion powder
  • 1 teaspoon (1.5g) celery seeds
  • 2 teaspoons herbs (pick one or all three; thyme, oregano, and basil)

Chicken Wings

  • 2½-3 pounds (1-1½k) chicken wings
  • Salt and pepper to taste
  • 2-3 tablespoons lemon pepper seasoning, salt-free (recipe follows)

Instructions

Lemon Pepper Seasoning

  • Prepare a baking sheet with parchment, then set aside.
  • Zest the lemons, being careful not to get the white parts (pith). Place on the lined baking sheet.
  • Set the temperature of the oven to 200℉/93℃. Bake for about 20 minutes until the zest dries completely without burning.
  • Mix the dried lemon zest, black pepper, garlic and onion powder, celery seeds, and your choice of herbs in a medium bowl until the ingredients are thoroughly combined.
  • Store in an airtight container (or ziplock bag) and use as desired. It's excellent with meat, chicken, and fish.

Lemon Pepper Chicken Wings

  • Pat the chicken wings dry and place them on a cookie sheet in a single layer, then let them sit in the fridge until ready to use. Don't cover them, but let them air-dry.
  • When ready to bake, preheat the oven to 400°F/205℃.
  • Place the chicken in a large bowl, season with salt and pepper to taste, followed by the lemon pepper seasoning.
  • Line a baking pan with foil, then top it with a wire rack. Arrange chicken wings in a single layer. While the chicken wings are baking, the fat will slowly drip to the bottom of the baking pan. You can also bake without a wire rack with good results.
  • Bake the wings until cooked through and the skin is crispy (35-40 minutes). Rotate the wings halfway through, roughly 20 minutes. Cooking time varies depending on the size of the chicken wings.
  • Serve wings immediately with ranch or blue dressing and celery sticks.

Notes

  • Don't skip drying the wings in the fridge. Although it seems contradictory, dry skin makes for juicier wings! It helps the skin to crisp up faster and keeps the tenderness inside. I recommend letting them dry for at least 4 hours or overnight in the fridge.
  • To ensure even cooking, make sure the wings aren't too close together on the baking sheet. Overcrowding makes for not-so-crispy wings.
  • If you have frozen chicken wings, thaw them completely before cooking. Partially frozen wings may have burnt skin and undercooked meat.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 200g | Calories: 425kcal | Carbohydrates: 1g | Protein: 35g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 146mg | Sodium: 138mg | Potassium: 321mg | Fiber: 1g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg