Description

These Lemon Pepper Wings are a zesty and flavorful appetizer perfect for game days, parties, or a tasty snack. Crispy oven-baked wings are coated in a vibrant lemon pepper sauce with a hint of garlic and smoked paprika, delivering a delicious balance of tangy, savory, and slightly sweet flavors. Garnished with fresh parsley, these wings are easy to prepare and sure to impress.

Ingredients

Scale

Chicken Wings

12 chicken wings, tips removed and wings separated into flats and drumettes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper (freshly cracked)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional for added flavor)

Lemon Pepper Sauce

1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon honey (optional, for a slight sweetness)

Garnish

Fresh parsley (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure easy cleanup and prevent sticking.
Prepare the Chicken Wings: Pat the chicken wings dry thoroughly with paper towels to remove any surface moisture. This step is crucial for achieving crispy skin when baked.
Season the Wings: In a large bowl, combine the wings with olive oil, salt, freshly cracked black pepper, garlic powder, onion powder, and smoked paprika if using. Toss well to ensure each wing is evenly coated with the seasoning mixture.
Bake the Wings: Arrange the seasoned wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 35-40 minutes, flipping the wings halfway through to promote even cooking and crispiness. For extra crispiness, broil the wings during the last 2-3 minutes, but watch closely to prevent burning.
Prepare the Lemon Pepper Sauce: While the wings bake, mix the lemon zest, fresh lemon juice, and honey (if using) in a small bowl. Stir until all ingredients are well combined to create a tangy, slightly sweet sauce.
Toss the Wings in the Sauce: Once baked and golden, remove the wings from the oven and immediately toss them in the prepared lemon pepper sauce, ensuring every wing is fully coated to maximize flavor.
Garnish and Serve: Garnish the wings with freshly chopped parsley for a touch of color and freshness. Serve hot with optional lemon wedges on the side for those who enjoy an extra citrus kick.

Notes

Removing tips from wings and separating flats and drumettes helps ensure even cooking and easier eating.
Patting wings dry is essential to achieve a crispy texture during baking.
Smoked paprika is optional but adds a subtle smoky depth to the wings.
Honey is optional and adds a balanced sweetness that pairs wonderfully with lemon and pepper.
Broiling at the end is recommended for extra crispy skin but watch carefully to avoid burning.
These wings can be served with your favorite dipping sauces or alongside fresh vegetables for a complete appetizer.