I love this recipe because it’s both quick and incredibly flavorful. The lemon pepper seasoning adds a bright citrus note that pairs beautifully with the garlic and tender chicken. Since I bake the wings instead of frying them, they come out crispy without the mess or extra oil. Whether I’m serving them for game day, dinner, or a casual snack, these wings are always a hit—and I can prep and cook them in under an hour.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chicken wings
olive oil
lemon pepper seasoning
garlic powder
salt
lemon wedges (for serving)
Directions
I preheat the oven to 425°F.
I pat the chicken wings dry using paper towels—this helps them crisp up nicely in the oven.
In a large bowl, I toss the wings with olive oil, lemon pepper seasoning, garlic powder, and a bit of salt until they’re well coated.
I arrange the wings in a single layer on a lined baking sheet, making sure they’re not overcrowded.
I bake them for 35 to 40 minutes, flipping halfway through so they cook evenly and get that golden, crispy skin.
I serve the wings hot with fresh lemon wedges on the side for an extra pop of citrus.
Servings and timing
This recipe makes enough for 4 servings. It takes 10 minutes to prep and 40 minutes to bake, so the total time is just 50 minutes. Each serving comes in at about 320 calories, making it a lighter wing option without sacrificing flavor or texture.
Variations
If I want a spicier kick, I sprinkle in some cayenne pepper or crushed red pepper flakes. Sometimes I use a lemon herb seasoning blend for more complexity, or I drizzle a bit of melted butter mixed with extra lemon juice over the wings right before serving for added richness. For boneless options, I’ve also used chicken tenders cut into pieces and adjusted the bake time.
storage/reheating
I store leftover wings in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I use the oven or air fryer at 375°F until they’re heated through and crisp again—usually about 8 to 10 minutes. I avoid the microwave, since it can make the skin soggy.
FAQs
Can I use frozen wings?
Yes, I just make sure to thaw them completely and pat them dry before seasoning and baking so they get crispy.
How do I make the wings extra crispy?
Drying the wings thoroughly and baking them on a wire rack over a baking sheet helps air circulate and makes them even crispier.
Can I make these in the air fryer?
Definitely. I cook them at 400°F for about 20–25 minutes, shaking the basket halfway through.
Is lemon pepper seasoning spicy?
No, it’s more citrusy and peppery than spicy. If I want heat, I add a dash of cayenne or serve with a spicy dipping sauce.
Can I double the recipe?
Yes, I just make sure to use two baking sheets so the wings aren’t crowded, which helps them cook evenly and stay crisp.
Conclusion
These Baked Lemon Pepper Wings are one of my favorite easy recipes for when I want something flavorful, crispy, and satisfying without the hassle of frying. They’re bright, bold, and always disappear fast—especially when I serve them with a squeeze of lemon and a side of ranch or blue cheese. Whether for a party or a simple dinner, they always hit the spot.
