Chicken Wings Lemon Pepper Recipe
Make Chicken Wings Lemon Pepper Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Lemon Pepper Seasoning
Finish & Serving
For Frying (or Roasting alternative)
Method
Chicken
Prep and dry
Pat the wings very dry with paper towels. Removing surface moisture helps them crisp. If wings were refrigerated, let sit 10 minutes at room temperature while you preheat.
Season and coat
In a large bowl, toss the wings with kosher salt, freshly ground black pepper, and baking powder until evenly coated. The baking powder dries the skin and promotes crisping. Let wings sit on a wire rack set over a baking sheet for 20–30 minutes (this further dries the skin).
Cook (Frying method)
Heat oil
Pour oil into a heavy 4–5 quart pot or Dutch oven to a depth of about 2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small piece of bread browns in ~45 seconds.
Fry wings
Working in batches (do not overcrowd), carefully lower wings into the hot oil. Fry for 8–10 minutes per batch until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer wings to a wire rack set over a sheet pan to drain. Keep cooked wings in a warm (250°F) oven while you finish remaining batches to keep them crisp.
Cook (Oven Roasting alternative)
Roast wings
Roast for 35–45 minutes, flipping once after 20–25 minutes, until the skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching carefully.
Lemon Pepper Seasoning
Make seasoning
While wings cook, combine lemon zest, coarse black pepper, sea salt, garlic powder, onion powder, and dried parsley in a small bowl. Mix thoroughly so the zest and spices are evenly distributed. If you want a drier blend for tossing, pat the zest on a paper towel to remove excess moisture before mixing.
Finish & Serving
Melt butter
In a small saucepan or microwave-safe bowl, gently melt the unsalted butter. Stir in fresh lemon juice and remove from heat.
Toss wings with seasoning
Place hot wings in a large clean bowl. Pour the melted butter & lemon juice over the wings and toss briefly to coat evenly. Immediately sprinkle the lemon pepper seasoning over the wings and toss again so the seasoning adheres to the buttered wings. Taste and add a light extra pinch of salt or pepper if needed.
Serve
Transfer wings to a platter, garnish with chopped fresh parsley if using, and serve immediately with lemon wedges on the side.