Lemon Pepper Chicken Wings

5 from 2 votes

Lemon Pepper Wings are the perfect party food! Coated in flour and spices these baked (not fried!) chicken wings are crispy, flavorful and juicy.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Pat chicken wings dry with paper towels.
Optional, but highly effective next step: Arrange wings on a baking sheet (touching is fine), cover with paper towels and place in the refrigerator for several hours. Overnight is ideal. If you don’t have the time, you can skip this step, just be sure to pat them as dry as possible with the paper towels.
Preheat oven to 450℉.
In a gallon-size resealable plastic bag, combine flour, baking powder, lemon pepper seasoning, lemon zest and salt. Add the chicken wings and seal the bag. Give it a good shake to coat the wings with the flour mixture.
Cover a large baking sheet with foil, place a baking rack on top and spray the rack with nonstick cooking spray. If you don't have a baking rack, just spray the foil with nonstick cooking spray.
Arrange chicken on the baking rack, leaving space between for air to circulate.
Bake for 30-35 minutes or until skin is crispy and the internal temperature reaches 160℉. If baking directly on the foil-lined sheet, flip the wings once after about 20 minutes.
Serve with celery and carrot sticks and a side of my zesty Lemon Yogurt Dip or ranch dressing.

Combine ingredients in a small bowl. Cover and store in the fridge until ready to use It should last a day or 2 stored in the refrigerator. Garnish with lemon zest and fresh cracked black pepper before serving

For saucy wings, mix 4 tablespoons of melted butter with 2 teaspoons of lemon pepper seasoning and toss with the cooked wings.
Make sure you are using baking POWDER and not soda as this makes a huge difference in taste and texture.

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