This recipe for lemon pepper wings has been in heavy rotation in my kitchen since the first time I combined bright citrus with noisy fresh-cracked pepper on properly crisped chicken skin. I discovered the technique during a summer cookup when I needed something quick, impressive, and reliably loved by a crowd. The result is a wing that splits the difference between crunchy, deeply roasted skin and meat so tender it pulls clean off the bone. The lemon zest adds an aromatically bright top note while the pepper brings that satisfying bite that keeps everyone reaching for more.

I like to think of these wings as the meeting point of comfort food and something a little bit elevated. They work for lazy weekend snacking, an appetizer to impress friends, or an easy main with a green salad and crusty bread. The method is forgiving: a simple dry brine with baking powder transforms the skin into the kind of crackle usually reserved for a rotisserie or deep fryer, and a quick lemon-butter toss ties everything together without sogging the crust. Over the years people have told me this is now their go-to when they want wings that look and taste like they came from a restaurant, but that you can make in your oven or air fryer at home.

Ingredients

• Chicken wings (3 pounds): Use a mix of drumettes and flats for balanced texture. Pat them dry well; moisture is the enemy of crispness. Fresh or fully thawed frozen wings both work. I prefer a mid-sized bird for even cooking.
• Kosher salt (1 1/2 teaspoons Diamond Crystal): If you use Morton, reduce to 1 teaspoon. The salt seasons and helps draw moisture from the skin during the dry-brine step.
• Aluminum-free baking powder (1 1/2 teaspoons): This is crucial for crisping. Do not use baking soda — it will taste metallic.
• Garlic powder (1 teaspoon, optional): A subtle background note that pairs nicely with lemon and pepper.
• Lemons (2): You’ll need about 2 tablespoons packed lemon zest and roughly 2 tablespoons fresh lemon juice. Use unwaxed or well-washed fruit for the zest. Zest brings aromatic oils; juice adds bright acidity in the finishing toss.
• Black pepper (1 1/2 teaspoons, freshly ground): Freshly cracked pepper delivers a sharper, more complex heat than pre-ground pepper.
• Sugar (1/2 teaspoon): Rounds the acidity and slightly enhances browning on the skin.
• Kosher salt for the blend (1/4 teaspoon): Skip if you’re using a high-sodium store-bought lemon-pepper blend.
• Butter (3 tablespoons, melted): Or substitute olive oil for dairy-free; melted butter adds richness and helps the seasoning stick.
• Honey (1 teaspoon, optional): A touch of sweetness to tame acidity if you like a softer lemon flavor.
• Garnish: Flaky finishing salt, extra cracked black pepper, chopped parsley or thinly sliced scallions for color and freshness.

Instructions

Make the Lemon-Pepper Seasoning: Combine about 2 tablespoons packed lemon zest with 1 1/2 teaspoons freshly ground black pepper, 1/2 teaspoon sugar, and 1/4 teaspoon kosher salt in a small bowl. For more concentrated lemon flavor, briefly microwave the zest for 20 to 30 seconds or dry in a 200°F oven for 10 to 15 minutes, then let cool before mixing. Prep the Wings and Dry Brine: Pat 3 pounds of wings completely dry with paper towels. In a large bowl toss the wings with 1 1/2 teaspoons kosher salt (Diamond Crystal) and 1 1/2 teaspoons aluminum-free baking powder; add 1 teaspoon garlic powder if using. Arrange the wings skin-side up on a wire rack set over a rimmed baking sheet or in the air fryer basket. Refrigerate uncovered for at least 30 minutes and up to 24 hours — this step is the secret to ultra-crispy skin. Oven Method — Crisp and Golden: Preheat the oven to 450°F (or 425°F convection). Position the rack in the upper-middle of the oven and line the sheet tray with foil for easy cleanup. Lightly oil or spray the rack and arrange wings in a single layer without touching. Bake for 35 to 45 minutes, flipping once at 25 minutes, until skin is deeply golden and the thickest pieces reach 185–195°F for tender, pull-off-the-bone meat. If your oven runs hot try a ‘low-then-high’ method: 30 minutes at 275°F then 35–45 minutes at 425°F. Air Fryer Method — Fast and Super Crisp: Preheat the air fryer to 400°F. Work in batches so wings aren’t crowded; a single layer crisps best. Cook for about 8 minutes at 400°F, shake or turn halfway through, then continue until skin is deeply crisp and the internal temperature reaches 165°F. Times will vary by model, so watch for color and texture. Toss with Lemon-Pepper Butter: Whisk together 3 tablespoons melted butter, 2 tablespoons fresh lemon juice, and 1 teaspoon honey if using. Put the cooked wings into a large mixing bowl, sprinkle half the lemon-pepper blend over them, drizzle with the butter-lemon mixture, and toss gently but thoroughly. Taste and add more of the lemon-pepper blend as desired. Finish and Serve: Transfer wings to a platter, finish with extra cracked black pepper, a sprinkle of flaky salt, and chopped parsley or sliced scallions. Serve immediately with wedges of lemon for squeezing.

Storage Tips

Store cooled wings in an airtight container in the refrigerator for up to 3 days. If you want to preserve the crispness, place a paper towel in the container to absorb excess moisture. For longer storage, arrange cooled wings in a single layer on a tray and freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 400°F oven for 15 to 20 minutes, checking frequently, or thaw overnight and re-crisp at 375°F for 10 to 12 minutes. Avoid microwaving, which makes skin rubbery.

Ingredient Substitutions

If you need to avoid dairy, substitute melted olive oil for the butter — use the same volume and finish with a little extra lemon for brightness. If you prefer a lower-sodium profile, reduce the kosher salt by half and taste before tossing. Swap honey for a teaspoon of maple syrup or omit it entirely for a sharper lemon finish. For a spicier version add 1/2 teaspoon crushed red pepper or a pinch of cayenne to the lemon-pepper blend. If fresh lemons aren’t available, 1 tablespoon bottled lemon juice plus 1 teaspoon lemon zest can work in a pinch.

Serving Suggestions

Serve these wings with crisp celery sticks, carrot ribbons, and a simple blue-cheese or ranch dip for a classic pairing. For a lighter meal, accompany them with a green salad dressed with olive oil and lemon, or a slaw made from cabbage, apple, and a yogurt-lemon dressing. They’re also excellent alongside roasted potatoes or a warm grain bowl. Garnish with lemon wedges and chopped herbs to add color and a fresh hit before serving.

Cultural Background

Wings are a beloved American snack, popularized as a bar and game-day staple in the mid-20th century. Lemon-pepper seasoning is a classic American seasoning blend that combines simple, bright citrus with bold black pepper and often a bit of salt. Combining that bright seasoning with the crispy wing technique borrows from restaurant practices for achieving fried-like texture without an actual fryer, blending comfort food roots with modern, health-conscious cooking methods.

Seasonal Adaptations

In spring and summer emphasize fresh herbs: toss with chopped basil or mint and finish with extra lemon zest. In fall and winter, swap honey for a darker syrup like molasses or add a dash of smoked paprika for a deeper flavor profile. For holiday gatherings, double the batch and serve on platters garnished with pomegranate seeds and microgreens for a celebratory presentation.

Meal Prep Tips

To streamline weeknight cooking, do the dry-brine and zest the lemons the night before, then chill the wings uncovered. Cook in batches on the day you plan to serve, then keep warm in a low oven and toss just before guests arrive. If packing lunches, refrigerate cooled wings in an insulated container and restore crispness in a toaster oven or conventional oven set to 375°F for 8 to 10 minutes.

These lemon pepper wings are a simple, adaptable crowd-pleaser. Whether you choose the oven or air fryer method, the combination of crunchy skin, bright citrus, and peppery bite makes them a repeat performance in my kitchen. Go ahead and make them your own — add a sprinkle of herbs, a dash of chili, or serve with your favorite dip.