Baked seasoned chicken wings tossed in a lemon pepper butter sauce perfect for serving a crowd on game day.
Lemon pepper wings are subtle but have a really great flavor. These chicken wings are baked rather than fried. They’re first marinated in a spice mixture made from black pepper, garlic, onion, mustard and cayenne for a good flavor base. Then the wings are baked and served tossed in a lemon butter sauce and finished with grated Pecorino Romano cheese.
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 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.
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.
How to Make Baked Lemon Pepper Wings
For the wings:
Mix the spices. In a small bowl stir together the kosher, pepper, garlic powder, onion powder, mustard powder and cayenne.
Mix the wings with the spices. 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.
Marinate. Cover and refrigerate for at least an hour and up to overnight.
Bake the wings. Heat oven to 400ºF. 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.
Broil the wings. Heat the oven to broil high and broil until golden brown and crispy, about 3 minutes on each side.
Make the lemon pepper sauce. 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.
Assemble and serve. Arrange on a large platter and sprinkle with the cheese and lemon zest. Serve immediately.
Tips and Tricks for This Recipe
Since the wings are baked they are easy to make for a crowd, large batches at a time.
They are tossed in lemon butter which negates any need for additional dipping sauces.
Other Recipes to Try
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