Lemon Pepper Wings

This Lemon Pepper Wings Recipe is oven-baked crispy chicken wings that are slathered with an amazing lemon pepper sauce for the ultimate appetizer with a true lemon taste.

Course appetizer/lunch

Cuisine American

Keyword air fryer lemon pepper chicken wings, how to make lemon pepper chicken wings, how to make lemon pepper wings, lemon pepper chicken wings, oven baked lemon pepper chicken wings

Prep Time 5

Cook Time 45

Servings servings

Calories 508kcal

Author Beth Pierce

Ingredients

3 lbs. chicken wings
3 tablespoons cornstarch
½ teaspoon salt
½ cup unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon lemon pepper seasoning plus more for dusting.
1 ½ tablespoons honey

Instructions

Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper.
Dry the chicken wings very well using paper towels. Combine the cornstarch and salt in a large bowl. Add the wings and toss to coat.
Bake the wings for 40-45 minutes or until golden brown, crispy, and cooked through. Flip the wings halfway through the baking time.
When the wings are just minutes from being done, melt the butter in a saucepan. Remove from the heat and stir in the lemon juice, lemon pepper, and honey. Pour the butter mixture into a large bowl. Remove the fully cooked wings from the oven and toss them in the butter mixture. Sprinkle with a dusting of lemon pepper. For best results, serve promptly.

Notes

Use parchment paper on the sheet pan when baking the wings in the oven for even baking, extra crispy wings, and easy cleanup.
Coating the wings with cornstarch gives them that extra crispy skin. It is easy, and this quickly seals the deal for crispy wing lovers.
Make sure your lemon pepper is fresh. Lemon pepper loses its gusto as it ages.
You can melt the butter in the microwave to save on dishwashing timeally prefer to melt it over the stovetop.
Sprinkle a little more lemon pepper or add a little lemon zest onto the wings right after smothering them in the butter mixture and before serving.
Use freshly squeezed lemon juice.
Garnish the platter with fresh chopped parsley and lemon slices.

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