Lemon-Pepper Wings

Want to take a break from spicy chicken wing recipes? These lemon-pepper wings tend to get gobbled up immediately at game-day parties. Maybe it’s the super crispy skin. But most likely it’s the delightfully buttery wing sauce, with its zesty lemon flavor and zingy black peppercorns. It will hook you from the first finger-licking bite.

While we love the crispy appeal of deep-fried wings, we get that not everyone wants to heat up a vat of oil. The flavors in the wing sauce make this dish really shine, so you can cook the wings using your favorite method. Keep reading for directions on how to make lemon-pepper wings in the oven or air fryer.

Ingredients for Lemon-Pepper Chicken Wings

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• Chicken wings: We like to buy whole chicken wings. They ensure a perfect mix of chicken pieces, and you get the bonus wing tip—a collagen-rich section that’s perfect for chicken stock. To speed up prep, you can use “party wings,” which are already cut into drumettes and wingettes (or “flats”).
• Flour: We make a simple seasoned flour with all-purpose flour, salt and pepper. This light coating ensures the chicken skin becomes super crispy in the deep fryer.
• Oil: The best oil for frying has a high smoke point and a neutral flavor. Look for an oil with a smoke point of over 400°F, like canola oil or vegetable oil. To give the wings an extra flavor boost, try peanut oil.
• Lemon-pepper wing sauce: This sauce is tangy, buttery and perfectly pungent. And it couldn’t be easier to make! You only need melted butter and lemon-pepper seasoning.

Directions

Step 1: Separate the wing sections

Use a sharp knife to separate the wings into three parts: the tip, the wingette and the drumette. Remove and discard the wing tip sections (or save them for making stock).

Step 2: Coat the wings in seasoned flour

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In a large bowl, combine the flour, salt and pepper. Add the wings, a few at a time, and toss to coat.

Editor’s Tip: Pat the chicken dry before adding it to the bowl. If the chicken is wet, the flour will not adhere properly, and the breading can fall off as the chicken cooks.

Step 3: Deep-fry the wings

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In an electric skillet or deep fryer, heat the oil to 375°F. Fry the wings, a few at a time, until they are no longer pink (three to four minutes on each side). Drain the wings on paper towels.

Editor’s Tip: Fry the wings in batches to avoid overcrowding the fryer. It’s also important to let the oil temperature return to 375° between batches. Otherwise, the chicken can turn out greasy and soggy.

Step 4: Make the lemon-pepper wing sauce

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In a large bowl, combine the melted butter and the lemon-pepper seasoning. Add the fried wings and toss to coat.

Sprinkle with parsley and serve immediately with ranch dressing, if desired.

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How to Make Lemon-Pepper Wings in the Air Fryer

For air-fryer chicken wings, preheat the air fryer to 300°. Prepare the chicken wings as directed above (Steps 1 and 2).

Working in batches, arrange wings in a single layer on a greased tray in the air-fryer basket. Air-fry the chicken for 15 minutes. Then, increase the air fryer temperature to 400°. Cook until the chicken juices run clear and wings are golden brown (20 to 25 minutes), turning once.

Toss the wings with the sauce, and serve as directed.

How to Make Lemon-Pepper Wings in the Oven

For baked chicken wings, preheat the oven to 425°. Line a 15x10x1-inch baking pan with foil or parchment. Pour 3 tablespoons of oil or melted butter over the foil, and brush to coat it evenly. Prepare the chicken wings as directed above (Steps 1 and 2).

Arrange the chicken wings on the prepared baking sheet. Bake until golden brown and the juices run clear, 50 to 60 minutes, turning every 20 minutes.

Toss the wings with the sauce, and serve as directed.

Recipe Variations

• Use lemon zest: For a more pronounced lemon flavor, add a little lemon zest to the wing sauce. Or, skip the lemon-pepper seasoning and use a 2:1 ratio of freshly grated lemon zest to freshly ground black pepper.
• Add spice: To give these wings a little heat, add cayenne powder to the lemon-pepper wing sauce.

How to Store Lemon-Pepper Wings

Chicken wings taste best just after they’re cooked. That said, if you end up with leftovers, store them in an airtight container in the refrigerator for up to four days.

When reheating chicken wings, skip the microwave—it will lead to soggy skin! Use your oven or air fryer to crisp up the wings (just like you would do to reheat fried chicken).

Lemon-Pepper Wings Tips

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Do you have to use flour to make lemon-pepper wings?

We coat our wings in flour to give them an extra crispy finish. If you’re avoiding flour, you can use gluten-free alternatives like baking powder or cornstarch.

How long does it take to deep-fry lemon-pepper chicken wings?

Our deep-fried chicken wings cook for six to eight minutes at 375º. The oil temperature is key here. Lower temperatures will take too long to cook the chicken, and the skin will never crisp up. Too-high temperatures will burn the skin before the meat cooks through. Check out our deep-frying temperature chart to ensure you always fry at the correct temperature.