Lemon Pepper Wings Recipe
Crispy, zesty wings with a punchy lemon-pepper finish, made either in the oven or the air fryer. Both methods start the same: a quick dry brine (with a touch of baking powder) for extra crispy skin, then a buttery lemon-pepper toss.
Servings: 6
Cost: $15
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
Tips for Maximum Lemon-Pepper Flavor
- 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
Calories: 342kcal | Carbohydrates: 6g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 893mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 22mg | Calcium: 103mg | Iron: 2mg