Lemon Pepper Baked Chicken Wings


My hubby and I LOVE buffalo 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 ANY marinade on chicken wings and they pretty much always turn out delicious.  This recipe is “the real deal” as my husband put it.  It’s lean, uses clean ingredients, NO frying, and turns out tasting just as good as if you were at a wing restaurant!  I promise!  Give it a try and see for yourself!


Lemon Pepper Baked Chicken Wings
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Total Time
45 min
Total Time
45 min
  1. 2.5 lbs. Split Chicken Wings
  2. 2 tbsp. oil
  3. 6 cloves of garlic, minced
  4. zest of 1 lemon
  5. juice of 1 lemon
  6. 1 tsp. Worcestershire sauce (do not use if Whole 30)
  7. 1 tsp. salt
  8. 1/2 tsp. pepper
  9. 1/4 tsp. cayenne
  10. 1/4 tsp. paprika
  11. 1 tbsp. ghee or butter
  12. freshly chopped parsley, for garnish
  1. 1.Pat dry the chicken wings.  Season with salt and pepper.
  2. 2. Combine wings and the remaining ingredients in a bowl except the butter/ghee and the parsley.  Toss until well combined.  Let marinate at room temperature for at least 30 minutes, or cover and marinate in the fridge all day.
  3. 3. Preheat oven to 400 degrees.
  4. 4. Wrap a cooking sheet in foil.  Place a wire rack over the foil wrapped sheet.  Spray wire rack with cooking spray or grease with some olive oil.  Using tongs, evenly place and spread the marinated chicken wings on top of the wire rack, reserving the remaining marinade in the bowl for later.
  5. 5. Place wings in oven and bake for 35 minutes, or until skin is a bit crisp and browned
  6. 6. Meanwhile, when your wings are about 10 minutes from being ready, heat the remaining marinade in a small skillet or saucepan over medium heat.  Bring to a boil, then reduce heat down to low and add 1 tbsp. of ghee or butter, whisking occasionally and making sure it does not burn, until the wings are done.
  7. 7. When wings are done, remove with a spatula and into a bowl.  Pour the marinade mixture over the top and garnish with a bit of finely chopped parsley.  Serve and enjoy!
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