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Baked Lemon Pepper Wings Recipe

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★★★★★

4.3 from 42 reviews

These Baked Lemon Pepper Wings are crispy, flavorful chicken wings coated with a zesty lemon pepper sauce, perfect for a crowd-pleasing appetizer or game day snack.

Ingredients

Scale

Dry Coating

  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Chicken Wings

  • 4 pounds chicken wings*

Sauce

  • 12 tablespoons unsalted butter
  • 5 tablespoons honey
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 2 tablespoons dried lemon zest**

Instructions

  1. Preheat Oven: Preheat oven to 425F, line a half sheet pan with wire rack with foil for easier cleanup; set aside. Tip – I highly recommend using a pan with a wire rack for the crispiest wings although a regular sheet pan without a rack may be substituted.
  2. Combine Breading: To a large bowl, add the baking powder, garlic powder, salt, pepper, and stir to combine.
  3. Toss Wings: Add the wings to the dry mixture and toss well to coat evenly. Note – If using whole wings, separate the flat part of the wings from the drumette by slicing directly through the joint. Separate the tip of the wing from the flat by again slicing down through the joint. Discard the wingtips.
  4. Bake Wings: Place the wings on the wire rack and bake for 1 hour, or until golden browned and crisp. Turn every 20 minutes.
  5. Melt Butter: I recommend making the sauce in the last 20 minutes or so of wing baking. To a medium saucepan, add the butter and heat over medium-low heat to melt, stirring frequently to encourage melting.
  6. Add Seasonings: Add the honey, freshly ground black pepper, garlic powder, onion powder, salt, and stir to combine.
  7. Add Cornstarch: Add the corn starch, whisking constantly after you add it.
  8. Heat Sauce: Heat the sauce for 2 to 3 minutes, or until you see the sauce just barely start to simmer. The sauce should have thickened and be free from lumps.
  9. Add Lemon Zest: Take it off the heat, whisk in the lemon zest, and set aside. Note – The sauce will continue to thicken as it cools so even if it doesn’t seem very thick initially, it will thicken as it cools.
  10. Coat Wings: Transfer the cooked wings to a large bowl, evenly drizzle the sauce over the wings, and toss well to combine. Serve immediately.
  11. Preheat Air Fryer: Preheat your air fryer to 360F, let it preheat for 5 minutes, and then spray the air fryer basket with cooking spray or olive oil spray. I recommend an XL air fryer to minimize the amount of batches you’ll have to take in and out of your fryer.
  12. Cook Wings: Add the wings to the basket, not touching, and air fry for 12 minutes. Tip: Do not crowd the wings!
  13. Flip and Cook: Flip, and air fry for an additional 12 minutes.
  14. Repeat and Cook: Repeat and cook the wings batches until all the wings have been cooked.
  15. Make Sauce: Make the sauce as directed and then when they’ve all been air fried, toss them in the sauce.

Notes

  • Tip – I highly recommend using a pan with a wire rack for the crispiest wings although a regular sheet pan without a rack may be substituted.
  • Note – If using whole wings, separate the flat part of the wings from the drumette by slicing directly through the joint. Separate the tip of the wing from the flat by again slicing down through the joint. Discard the wingtips.
  • Note – The sauce will continue to thicken as it cools so even if it doesn’t seem very thick initially, it will thicken as it cools.
  • Tip: Do not crowd the wings!
  • I recommend an XL air fryer to minimize the amount of batches you’ll have to take in and out of your fryer.

Keywords: baked lemon pepper wings, crispy chicken wings, lemon pepper sauce, easy party wings, air fryer chicken wings

Find it online: https://foodarohub.com/baked-lemon-pepper-wings-recipe/