Description
These Lemon Pepper Wings are a perfect balance of crispy, zesty, and savory flavors. Oven-baked to golden perfection, the wings are seasoned with a blend of spices including garlic and smoked paprika, then tossed in a fresh lemon pepper sauce for a bright, tangy finish. Ideal for a flavorful appetizer or a tasty main course, these wings are sure to impress at any gathering.
Ingredients
Scale
Chicken Wings
- 12 chicken wings, tips removed and wings separated into flats and drumettes
Seasoning & Sauce
- 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)
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey (optional, for a slight sweetness)
Garnish
- Fresh parsley (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the Chicken Wings: Pat the chicken wings dry with paper towels to remove any excess moisture. This will help them crisp up during cooking.
- Season the Wings: In a large bowl, toss the chicken wings with olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Make sure all the wings are evenly coated with the seasoning mixture.
- Bake the Wings: Arrange the wings in a single layer on the prepared baking sheet. Bake for 35-40 minutes, flipping the wings halfway through the cooking time, until they are golden and crispy. For extra crispiness, optionally broil for the last 2-3 minutes—watch carefully to avoid burning.
- Prepare the Lemon Pepper Sauce: While the wings are baking, mix the lemon zest, lemon juice, and honey (if using) in a small bowl. Stir well until combined.
- Toss the Wings in the Sauce: Once cooked, remove the wings from the oven and immediately toss them in the lemon pepper sauce to coat each wing fully with the zesty flavor.
- Garnish and Serve: Garnish with chopped fresh parsley for color and serve hot. Optionally provide extra lemon wedges on the side for an additional citrus burst.
Notes
- Removing the wing tips and separating flats from drumettes helps with even cooking and crispiness.
- Patting wings dry is crucial to achieve a crispy skin in the oven.
- Smoked paprika adds a subtle smoky flavor but can be omitted if unavailable.
- Honey in the sauce adds a touch of sweetness to balance the acidity of lemon juice but is optional.
- Flipping wings halfway through baking ensures even crisping and color.
- Broiling the wings for a short time is optional but enhances crispiness—watch closely to prevent burning.
- Use fresh lemon juice and zest for the best citrus flavor.
