Description
Crispy and flavorful baked lemon pepper wings made with tender chicken wingettes and drumettes, coated in a zesty lemon-pepper butter sauce. Perfect as a delicious appetizer or game day snack, these wings are baked to golden perfection for a healthier alternative to frying without sacrificing taste.
Ingredients
Chicken Wings
- 3 lb chicken wings, separated into wingettes and drumettes
- 3 tbsp extra light olive oil (or avocado oil)
Lemon Pepper Sauce
- 1/2 cup unsalted butter, melted
- 2 tbsp lemon-pepper seasoning
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for crisping the wings.
- Prepare Wings: Place the separated chicken wings into a large bowl and drizzle with 3 tablespoons of extra light olive oil or avocado oil, tossing them to coat evenly.
- Arrange on Baking Sheet: Spread the wings out on a baking sheet in a single layer, making sure to leave space between each wing to allow for even cooking and crispiness.
- Bake Wings: Bake the chicken wings in the preheated oven for 40 minutes or until the skin turns golden brown and crispy, flipping halfway through if desired for even color.
- Prepare Lemon Pepper Sauce: While the wings bake, melt 1/2 cup of unsalted butter in a medium bowl, then stir in 2 tablespoons of lemon-pepper seasoning until well combined.
- Toss Wings in Sauce: Once wings are baked, immediately transfer them into the bowl with the lemon pepper butter mixture and toss thoroughly to coat each wing evenly.
- Serve: Serve the lemon pepper wings warm for the best flavor and texture. Enjoy as a snack or appetizer!
Notes
- For extra crispy wings, you can broil them for 1-2 minutes after baking, but watch carefully to avoid burning.
- Adjust lemon pepper seasoning based on your taste preference; add more for a stronger citrus pepper kick.
- Use fresh lemon zest mixed with black pepper as an alternative to pre-made lemon pepper seasoning for a fresher flavor.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a dairy-free version, substitute melted butter with melted coconut oil or a vegan butter alternative.
