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Crispy Baked Lemon Pepper Wings

These wings are coated with a crispy blend of baking powder and salt, tossed in a zesty lemon pepper sauce, and garnished with fresh parsley for a delightful appetizer or main dish.
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 2100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs chicken wings, split into flats and drumettes Look for fresh or thawed wings that are firm and have a pleasant pink color.
  • 1 tbsp baking powder Helps achieve extra crispy skin.
  • 1.5 tsp kosher salt, divided Adjust quantity if using regular salt.
  • 4 tbsp unsalted butter, melted Can be swapped with olive oil for a dairy-free option.
  • 2 tsp lemon pepper seasoning Can substitute with your favorite citrus-pepper blend.
  • 1 unit zest of 1 lemon Adds brightness to the sauce.
  • 1 tbsp fresh lemon juice Preferably fresh for best flavor.
  • to taste fresh parsley, chopped, for garnish Can be substituted with cilantro or basil.

Method
 

Preparation
  1. Pat the chicken wings completely dry using paper towels.
  2. Place the wings in a large bowl, then add baking powder and 1 teaspoon of kosher salt. Toss everything to coat the wings evenly.
Air Drying
  1. Arrange the coated wings on a wire rack set over a baking sheet and place them uncovered in the refrigerator for at least 1 hour or overnight.
Baking
  1. Preheat your oven to 425°F. Bake the wings for 40 to 45 minutes, flipping them halfway through the cooking time.
  2. Ensure the wings are a deep golden color and crispy texture, with an internal temperature of 165°F.
Making the Sauce
  1. While the wings bake, whisk together melted butter, lemon pepper seasoning, lemon zest, fresh lemon juice, and the remaining ½ teaspoon of kosher salt.
Tossing and Serving
  1. When the wings come out of the oven, transfer them to a large bowl. Pour the lemon pepper butter over the hot wings and toss gently to coat each piece evenly.
  2. Garnish the wings with freshly chopped parsley and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Wings can be frozen for up to 2 months. To reheat, place wings in a preheated 400°F oven for about 10 minutes.