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These Lemon Pepper Baked Chicken Wings are about to be the star of your football spread or whenever you’re craving wings! So crispy, bright, and tangy — what’s not to love?
My hubby and I love wings and will eat them any excuse we can get. During football season, we love making wings at home. I have gotten where I will try just about any marinade on chicken wings and they pretty much always turn out delicious.
This Lemon Pepper Baked Chicken Wings recipe is “the real deal” as my husband put it. It’s lean, uses clean ingredients, no deep frying, and turns out tasting just as good as if you were at a wing restaurant! I promise!
Lemon Pepper Baked Chicken Wings Ingredients:
- Split Chicken Wings
- Avocado Oil
- Salt and Pepper
- Tapioca Flour
- Ghee: Sub Unsalted Butter
- Garlic
- Cayenne Pepper
- Ground Turmeric
- Lemon Zest and Juice
- Fresh Parsley
Lemon Pepper Baked Chicken Wings step-by-step:
Step One: Preheat the Oven
Preheat oven to 400℉. Line a large baking sheet with foil and top with a wire baking rack.
Step Two: Prep the Wings
Pat the chicken wings very dry using paper towels. Place in a large ziplock bag and drizzle with oil, salt, and pepper. Shake until well combined and evenly coated. Open the bag and then add the tapioca flour. Shake once more until evenly coated.
Step Three: Bake the Wings
Place the wings on a wire rack in a single layer without any of the wings touching one another. Transfer to the oven and bake until wings are golden brown all over and crisp, 35 to 40 minutes.
Step Four: Make the Lemon Pepper Sauce
With about 10 minutes left in the oven cooking time, start the sauce. Heat a small saucepan over medium-low heat. Melt the ghee, when the ghee has melted, add the garlic, pepper, cayenne, and turmeric and cook, stirring, being careful not to burn until the garlic is fragrant, 2 to 3 minutes. Add the lemon zest, lemon juice, and let lightly simmer, stirring often, until the wings are ready.
Step Five: Coat the Wings
When the wings are done, carefully transfer to a large bowl. Pour sauce over and toss until evenly coated. Taste, and add more salt, if desired.
Step Six: Serve and Enjoy!
Serve the wings on a serving platter and garnish with freshly chopped parsley, a few extra cracks of black pepper, and some lemon wedges, if desired. Enjoy!
Recipe FAQs:
This allows them to crisp up more nicely as opposed to steaming when they are too close to one another.Â
If doubling this recipe, you will need a second sheet pan and rack! This way your wings are not overcrowded.
These are best served right out of the oven so they are extra crisp!
I hope you give these Lemon Pepper Baked Chicken Wings a try and see for yourself how great at-home wings can be!
For More Wing Recipes:
Greek-Inspired Chicken Wings with Feta Dipping Sauce
Salt and Vinegar Chicken Wings
Lemon Pepper Baked Chicken Wings
Equipment
- Baking Sheet
- Wire Rack
Ingredients
For the Wings:
- 3 lbs split chicken wings
- 3 tbsp avocado oil
- 2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1.5 tsp tapioca flour
For the Lemon-Pepper Sauce:
- 2 tbsp ghee can sub unsalted butter
- 4 cloves garlic, minced
- 3/4 tsp freshly cracked black pepper
- 1/8 tsp cayenne pepper optional, for spicy
- 1/4 tsp ground turmeric
- zest of 1 lemon
- 1/4 cup lemon juice from about 2 lemons
For Serving:
- fresh parsley, chopped
Instructions
Oven Bake the Chicken:
- Preheat oven to 400℉. Line a large baking sheet with foil and top with a wire baking rack.
- Pat the chicken wings very dry using paper towels. Place in a large ziplock bag and drizzle with oil, salt and pepper. Shake until well combined and evenly coated. Open the bag and then add the tapioca flour. Shake once more until evenly coated.
- Place the wings on the wire rack in a single layer without any of the wings touching one another. This allows them to crisp up more nicely as opposed to steaming when they are too close to one another. Transfer to the oven and bake until wings are golden brown all over and crisp, 35 to 40 minutes.
Make the Lemon-Pepper Sauce:
- With about 10 minutes left in the oven cooking time, start the sauce. Heat a small saucepan over medium-low heat. Melt the ghee, when the ghee has melted, add the garlic, pepper, cayenne and turmeric and cook, stirring, being careful not to burn until the garlic is fragrant, 2-3 minutes.
- Add the lemon zest, juice, and let lightly simmer, stirring often, until the wings are ready.
- When the wings are done, carefully transfer to a large bowl. Pour sauce over and toss until evenly coated. Taste, and add more salt, to taste, if desired.
- Serve on a serving platter and garnish with freshly chopped parsley, a few extra cracks of black pepper, and some lemon wedges (if desired). Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
What replacement for tapioca flour would you suggest? I can’t find it in my area.
The best sub would be arrowroot flour, and even regular flour will probbably work ok.
These were so delicious! I made them for Super Bowl sunday and my husband preferred these to any lemon-pepper he’s had at a restaurant. Love following your recipes, thank you!
Hi! I have challenges with keeping my oven wings crispy. Pouring sauce over after cooking, they are still crispy?
Thank you for being so awesome!
Yes, they should stay crispy but you can always dip them into the sauce if you prefer! Make sure to space them out on a wire rack as well to get them crispy.
These are SO good!! I made them for my boyfriend two weeks ago and will be making them again for the Super Bowl on Sunday!! The flavor comes through strongly and beautifully and they are just delicious! Restaurant-level tastiness that we can feel good about eating!