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Crispy baked lemon pepper chicken wings piled on a white serving platter, seasoned with cracked black pepper and herbs, garnished with fresh lemon wedges and parsley

Lemon Pepper Chicken Wings

Michelle
Crispy baked lemon pepper chicken wings with golden, crackling skin and a bold homemade lemon pepper seasoning.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dishes
Servings 4

Equipment

  • Large baking tray or sheet pan
  • Wire rack
  • Paper towel
  • Mixing bowl
  • Microplane or fine grater
  • Tongs

Ingredients
  

  • 1 kg chicken wings split into drumettes and flats
  • 1 teaspoon baking powder aluminium-free
  • 1 teaspoon salt
  • Zest of 2 lemons
  • 1½ teaspoons cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 tablespoon melted butter or olive oil
  • Extra lemon wedges to serve

Instructions
 

  • Pat the chicken wings thoroughly dry with paper towel take your time here. The drier the skin, the crispier the result.
  • Place them on a wire rack set over a baking tray and leave them uncovered in the fridge for at least 1 hour, or up to overnight. This step is optional but genuinely worth doing if you have the time.
  • Preheat your oven to 220°C (200°C fan). Line a large baking tray with foil and place a wire rack on top. Lightly spray the rack with cooking oil.
  • In a large mixing bowl, toss the dried wings with the baking powder and 1 teaspoon of salt until every piece is lightly coated. Make sure the coating is even this is what gives you uniform crunch across every wing.
  • Arrange the wings on the wire rack in a single layer, skin side up, with a little space between each piece. This is important crowding the pan traps steam and softens the skin.
  • Bake for 25 minutes, then flip each wing and bake for a further 20–25 minutes, until the skin is deeply golden, visibly bubbled, and crisp to the touch.
  • While the wings are in the oven, combine the lemon zest, cracked black pepper, garlic powder, onion powder, and remaining salt in a small bowl. Mix well.
  • The zest will be fragrant and slightly damp this is exactly right. It means the flavour is fresh and the oils are fully intact.
  • Remove the wings from the oven and transfer immediately to a large bowl. Drizzle over the melted butter or olive oil, then sprinkle the lemon pepper seasoning over the top. Toss well to coat every piece.
  • Taste one and adjust more lemon zest, more pepper, a little extra salt until it's exactly right for you.
  • Serve immediately with lemon wedges on the side, and a cold drink within reach.
Keyword Lemon Pepper Chicken Wings