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Looking for a weeknight-easy dinner that doubles as the ultimate tailgating snack? This Lemon Pepper Wings recipe checks every box. We start with a no-mess dry brine (hello, extra crispy skin) and finish with a bright, buttery lemon-pepper seasoning that clings to every nook and cranny.
Make them in the oven or the air fryer, either way, you’ll get that can’t-stop-eating-them crunch and a pop of citrusy pepper in every bite. If you love fast, flavor-packed recipes, these Lemon Pepper Chicken Wings are about to be your new go-to.
Why I Love These Lemon Pepper Wings
- Two foolproof cooking methods: oven for a crowd, air fryer for speed.
- Dry brine = ultra-crispy skin without deep frying.
- Real lemon zest + coarse black pepper for that classic takeout vibe—only fresher.
- Tailgate MVP, game-day snack, or easy dinner with a simple salad and fries.
- Pantry-friendly and endlessly riffable: swap the butter, tweak the pepper, add a touch of honey…you do you.
Ingredients For Lemon Pepper Wings
For the full ingredient list and instructions, see the recipe card below.
- Chicken “party” wings (drumettes & flats) – Use fresh or fully thawed. Whole wings work too, just separate at the joints using a sharp knife. Boneless “wing” chunks or chicken thighs can sub in a pinch just cook them for half the time and check the temperature for doneness. They’re ready when they are 165˚F.
- Kosher salt – I like Diamond Crystal; if you’re using Morton, go lighter. Sea salt works, too, use a smidge less than kosher.
- Aluminum-free baking powder – This is key to that extra crispy skin. Don’t swap for baking soda. If you’re sensitive to baking powder, you can skip it, wings will still crisp with extra drying time.
- Garlic powder (optional) – Onion powder also works for a savory backbone. Or skip for a cleaner lemon-pepper profile.
- Lemon zest + black pepper (homemade lemon-pepper blend) – Zest from fresh lemons is unbeatable. Drier zest gives you more concentrated flavor. Use coarse-ground pepper for that signature bite; fine pepper is milder. A pinch of sugar softens any bitterness, leave it out if you prefer.
- Salted Butter – Olive oil makes the recipe dairy-free. Ghee adds a richer, steakhouse vibe.
- Fresh lemon juice – Bottled works in a pinch, but fresh is brighter. Add more for extra tang or balance with a touch of honey.
- Honey (optional) – Maple syrup is a great substitution, a little goes a long way.
- Flaky salt & herbs – Taste first and then season, some lemon-pepper blends run salty. I like to make this homemade Lemon Pepper Seasoning so I can control the sodium. Parsley or scallions add color; chives are great, too.
How to Make Lemon Pepper Wings
- Stir together lemon zest, black pepper, a pinch of sugar, and a little salt. Tip: briefly dry the zest (microwave 20–30 seconds or bake low) to intensify lemony flavor.
- Pat wings very dry. Toss with kosher salt, baking powder, and garlic powder. Arrange on a rack over a sheet pan, skin-side up, and refrigerate uncovered at least 30 minutes (up to 24 hours) for next-level crisp.
- Oven (crowd-friendly): Preheat to 450°F (or 425°F convection). Oil the rack. Bake wings in a single layer 35–45 minutes, flipping once, until deeply golden and 185–195°F internally for pull-off-the-bone tenderness.
- Air Fryer (fast & super crisp): Preheat to 380°F. Lightly oil the basket. Air-fry in a single layer 18 minutes at 380°F, shaking halfway, then 5–8 minutes at 400°F until very crispy and 185–195°F inside.
- Whisk melted butter with lemon juice (and honey if using). Toss hot wings with the butter mixture and most of the lemon-pepper blend; add more seasoning to taste. Finish with extra cracked pepper, flaky salt if needed, and herbs.
I love this Air Fryer because it’s easy to use, easy to clean and has 9 different cooking modes. The price is right, too!
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How to Store Leftovers
• Refrigerator: Store leftover lemon pepper chicken wings up to 4 days in an airtight container.
• Reheat (crispy again!): Oven or air fryer at 375–400°F until hot and re-crisped, about 6–10 minutes.
• Freezer: Freeze chicken wings on a sheet pan in a single layer, then transfer to a resealable freezer safe bag up to 2 months. Reheat from frozen at 400°F until sizzling and crisp.
Kellie’s Tips for the Best Lemon Pepper Chicken Wings
Don’t fear the high temperature. Deep golden color means maximum flavor.
Dry is everything. Pat wings really dry with a paper towel before the brine, and don’t skip the rack and fridge time. This step really preps the skin for ultra crispiness.
Space them out. Crowding the chicken wings traps steam and steals crispiness, work in batches if air-frying.
Season smart. Lemon flavor can fade in the oven, add most of the lemon-pepper after cooking so it stays vibrant and fresh tasting.
Pepper texture matters. Coarse grind gives the seasoning that classic steakhouse bite.
What to Serve with Lemon Pepper Wings
- Classic sides: celery & carrot sticks, ranch dressing or blue cheese dressing, fries, or kettle chips.
- Fresh and easy: chopped salad, Coleslaw, or a simple arugula salad with lemon vinaigrette.
- Saucy on the side: extra lemon-pepper butter for dipping, or a quick creamy lemon-garlic dip.
- For a full dinner: roasted potatoes, garlic bread, or buttery corn on the cob.
More Easy Game Day Recipes
- Buffalo Chicken Dip
- Baked Mozzarella Sticks
- Insanely Easy Baked Ham and Cheese Sliders
- Pigs in a Blanket
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Lemon Pepper Wings Recipe
Equipment
- air fryer
- baking sheet with a wire rack
- kitchen tongs
Ingredients
Wings & Dry Brine
- 3 pounds chicken wings (drumettes and flats), patted dry
- 1½ teaspoon kosher salt, Diamond Crystal; use 1 tsp if using Morton
- 1½ teaspoon aluminum-free baking powder, not baking soda
- 1 teaspoon garlic powder, optional
Homemade Lemon-Pepper Blend
- 2 Lemons, zested, about 2 Tbsp packed lemon zest
- 1½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- ¼ teaspoon kosher salt, skip if using a high sodium store-bought lemon pepper blend
Lemon-Pepper Butter (for tossing)
- 3 tablespoons butter, melted (or olive oil for dairy-free)
- 2 tablespoons fresh lemon juice, to taste
- 1 teaspoon honey, optional, rounds acidity
- Extra black pepper & flaky salt, to finish
- Chopped parsley or thinly sliced scallions, for garnish (optional)
Instructions
Make the Seasoning
- Combine lemon zest, pepper, sugar, and salt. (Tip: For deeper flavor, microwave the zest for 20–30 seconds or bake at 200°F (93°C) for 10–15 minutes to dry slightly before mixing, then cool, this concentrates the lemon oil.)
Prep the Wings (same for both methods)
- In a large bowl, toss wings with salt, baking powder, and garlic powder until evenly coated.
- Set wings skin-side up on a wire rack set over a rimmed sheet pan (or the air-fryer basket). Refrigerate uncovered at least 30 minutes and up to 24 hours. (This step is the key to ultra-crispy skin.)
Oven Method – Extra Crispy
- Preheat the oven to 450°F (232°C). If you have convection, use 425°F convection. Place rack in upper-middle position and line pan with foil under the rack for easy cleanup.
- Spray or lightly oil the rack. Arrange wings in a single layer, not touching. Bake 35–45 minutes, flipping once at 25 minutes, until deeply golden and the thickest pieces register 185–195°F (85–90°C) for pull-off-the-bone tenderness.
- Whisk melted butter, lemon juice, and honey. Add baked wings to a large bowl, sprinkle with half the lemon-pepper blend, drizzle the butter mixture, toss, then add more seasoning to taste.
- Season with a bit more black pepper, sprinkle flaky salt if needed, and garnish with lemons, parsley and herbs.
- Alternate “low-then-high” option: Bake 30 minutes at 275°F (135°C), then 35–45 minutes at 425°F (218°C) until crisp, great if your oven runs hot.
Air Fryer Method — Fast & Super Crisp
- Preheat the air fryer to 400˚F.
- Arrange wings in a single layer (work in batches). Cook 8 minutes at 400˚F, shaking/turning halfway cooking until deeply crispy and 165°F when using an instant read thermometer.
- Mix butter, lemon juice, and honey. Toss wings with the mixture and the lemon-pepper blend (start with half, add to taste).
- Finish with extra pepper, flaky salt, and herbs if you like, before serving.
Notes
- Layer it: A little in the dry brine (optional), then most after cooking. Heat can mute lemon; finishing preserves brightness.
- Use coarse pepper: It delivers that classic lemon-pepper bite.
- Don’t skip drying the wings: Water is the enemy of crisp. Pat very dry before brining.
- Space them out: Crowding = steam = soggy skin (especially in the air fryer).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
