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Baked Lemon Pepper Chicken Wings
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These baked lemon pepper chicken wings are crispy, zesty, and full of flavor – without the mess of frying. The wings are marinated in a bold spice blend with black pepper, garlic, onion, mustard, and a touch of cayenne, then baked until perfectly golden. After baking, they’re tossed in a buttery lemon sauce and finished with grated Pecorino Romano for a restaurant-worthy touch. Since they’re oven-baked instead of fried, they’re easy to make in large batches, making them the perfect appetizer for game day, parties, or a simple weeknight dinner. These always disappears fast at parties! Just like these maple chipotle chicken wings and pickleback wings.
Key Ingredients in This Recipe
- Chicken wings – You can serve a lot of people cheaply with chicken wings. They are such an inexpensive cut of meat. While there isn’t much meat on chicken wings, the flavor of the skin more than makes up for the small amount of meat! I recommend planning about 4 wings per person as an appetizer and doubling it as an entrée.
- Spices – The wings are marinated in a homemade lemon pepper seasoning mixture of freshly ground black pepper, garlic powder, onion powder, mustard and cayenne.
- Lemon zest – The lemon zest is the grated outer skin from the lemon. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
- Lemon juice – Fresh lemon juice brightens the wings and adds an acidic flavor. I like to serve with additional lemon wedges so additional juice can be added if desired plus it adds a nice garnish.
- Pecorino Romano – Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. While I like the flavor of the combination of both cheeses in this recipe, it can easily be made with one or another.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Prepare Wings in Advance
To prepare wings in advance, marinate and bake the wings then reheat and toss in the lemon butter sauce just prior to serving.
How to Make Baked Lemon Pepper Wings
In a small bowl stir together the kosher, pepper, garlic powder, onion powder, mustard powder and cayenne.
Add the wings, oil and lemon juice to a large mixing bowl, tossing with your hands to coat evenly. Next, add the spices, tossing to coat once again.
Cover and refrigerate for at least an hour and up to overnight.
Heat oven to 400ºF (200ºC). First place a wire rack inside a baking sheet. Next, arrange the wings in an even single layer and bake until cooked through, about 35 minutes.
Heat the oven to broil high and broil until golden brown and crispy, about 3 minutes on each side.
Melt the butter in a small bowl and stir in half the lemon zest, lemon juice and pepper. Add the wings to a large bowl and toss with the sauce. Arrange on a large platter and sprinkle with the cheese and lemon zest. Serve immediately.
How to Reheat Chicken Wings
- In the oven. I recommend either baking the wings at 350ºF (180ºC) until they are heated through, about 15 minutes or broil on high until the wings are heated through and crispy on the outside, about 2 minutes on each side.
- In the air fryer. Heat air fryer to 350ºF (180ºC). Woking in small batches add wings to the air fryer basket and cook until heated through, about 6 minutes.
FAQ – Frequently Asked Questions
Using a wire rack placed over a rimmed baking sheet allows air to circulate and renders the skin perfectly crisp without deep frying. I also broil them for a few minutes at the end of baking.
Bake at 400ºF (200ºC) for about 35 minutes, depending on wing size and whether you bake in a wire rack or directly on the sheet.
Yes! Air fry wings at 400°F (200ºC) for 20–30 minutes, shaking or turning halfway. It gives amazing crispiness with less mess.
Chicken wings are done when they are golden, crispy, and the internal temperature reaches 165°F. Drumettes and flats may bake differently, so check the thickest part.
Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F (180ºC) oven or air fryer for a few minutes to regain crispiness – microwaving can make them soggy.
Other Recipes to Try
If you enjoy this lemon pepper wing recipe, I recommend checking out some of these chicken wing recipes perfect for game day:
Baked Lemon Pepper Wings
Rate this Recipe
Ingredients:
For the wings:
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon cayenne powder
- 3 pounds chicken wings, drumettes and wingettes separated, wing tips discarded
- 3 tablespoons canola oil
- 1 tablespoon freshly squeezed lemon juice
For serving:
- 4 tablespoons unsalted butter
- 2 teaspoons lemon zest, divided
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons grated pecorino Romano
Instructions:
For the wings:
- In a small bowl stir together the kosher, pepper, garlic powder, onion powder, mustard powder and cayenne.
- Add the wings, oil and lemon juice to a large mixing bowl, tossing with your hands to coat evenly. Add the spices, tossing to coat once again.
- Cover and refrigerate for at least an hour and up to overnight.
- Heat oven to 400ºF (200ºC). Place a wire rack inside a baking sheet. Arrange the wings in an even single layer and bake until cooked through, about 35 minutes.
- Heat the oven to broil high and broil until golden brown and crispy, about 3 minutes on each side.
For serving:
- Melt the butter in a small bowl and stir in half the lemon zest, lemon juice and pepper. Add the wings to a large bowl and toss with the sauce.
- Arrange on a large platter and sprinkle with the cheese and lemon zest. Serve immediately.
Nutrition:
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These were amazing! I feel like Rick Ross. Super easy to make. 100 percent will be making them again.
hahaha glad you enjoyed!
I love this recipe! It comes together so easily and is packed with flavor. I’ve made this for a quick dinner and on Super Bowl Sunday — perfect for both occasions.