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Crispy Baked Lemon Pepper Chicken Wings

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CRISPY Baked Lemon Pepper Chicken Wings with just FOUR ingredients and so much flavor! Double the batch, they go FAST!

I have lost count as to how many times I’ve made these Crispy Baked Lemon Pepper Chicken Wings over the past three weeks. First, I took a batch down to my sister’s for a Packer game (and since we’re out for the season that should give you an indication that it’s been a little while)! My dad proclaimed them to be the “best chicken wings he’s ever had” so I knew they were a winner. I made them a second time a few days later and my girls gobbled them up, too. So fast, in fact, that I never had a chance to get any pics!

This weekend was the big “30 inches of snow” storm so my parents stayed with me. That’s always a good reason for me to be cooking and, since my dad enjoyed these Crispy Baked Lemon Pepper Chicken Wings so much the first time, I took the opportunity to make them again. I mentioned that I’d lost count…I know there was at least one other time I made these, I just can’t recall details (you know you cook a lot when…haha)! My daughter Kylie especially loves them and told me that I can “make these for her anytime”. Now that’s an accomplishment! :)

CRISPY Baked Lemon Pepper Chicken Wings! FOUR ingredients, so much FLAVOR! Double the batch, they go FAST!

If you love the Lemon Pepper flavor combination and crispy wings, these Crispy Baked Lemon Pepper Wings are for YOU! They’re SO SIMPLE you won’t believe it. Just toss your Chicken Wings with some vegetable or canola oil (not olive oil as it doesn’t have a high enough smoke point). Bake them for around 45 minutes or until they’re super crispy (the oil and high heat are the secret to making them as crispy as fried). Then just brush on a mixture of melted butter and lemon pepper seasoning and serve ’em up!

CRISPY Baked Lemon Pepper Chicken Wings! FOUR ingredients, so much FLAVOR! Double the batch, they go FAST!

 

These Crispy Baked Lemon Pepper Chicken Wings are on my permanent and frequent go-to recipe list from here on out. I know they’ll be on yours, too, as soon as you try just one!

NOTE: A few people have asked why I didn’t wash my chicken in the video. Here is my answer! I will pat it dry if it’s wet or has a lot of liquid in the package (wet chicken won’t crisp well) but I do not wash it.

CRISPY Baked Lemon Pepper Chicken Wings! FOUR ingredients, so much FLAVOR! Double the batch, they go FAST!

Crispy Baked Lemon Pepper Chicken Wings
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Ingredients

  • 4 pounds chicken wings
  • 1/4 cup vegetable or canola oil
  • 1/4 cup butter, melted
  • 2 tablespoons lemon-pepper seasoning

Instructions

  1. Preheat oven to 400F.
  2. Toss chicken wings and oil. Place wings on a wire rack set on a baking sheet, taking care not to crowd wings. Bake for 50-60 minutes or until golden brown and crispy.
  3. Remove wings from oven. Mix melted butter and lemon-pepper seasoning and brush liberally onto wings (stir butter mixture as you go to make sure you have plenty of seasoning for each wing).
  4. Place on platter and serve immediately.

Notes

Be sure your sheet pan has sides to catch the grease! If you use a flat pan that has no sides, the grease will drip onto the bottom of your oven and cause it to smoke.

http://www.thewickednoodle.com/crispy-baked-lemon-pepper-chicken-wings/

Things You’ll Need (or want)!

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Lemon Pepper Seasoning I go through small bottles of Lemon Pepper seasoning so fast that I finally started buying larger ones. I love the flavor of the McCormick brand! (This one from Spiceologist also looks good!)
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Fifty Shades of Chicken This cookbook is on my coveted list. Great reviews and right now the hardcover is less than the kindle version!
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Chicken Wings: 70 unbeatable recipes for fried, baked and grilled wings, plus sides and drinks For the serious chicken wing lover!
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Comments

  1. Kristy, I have to be honest. I did not want to click on this recipe–I HATE chicken wings. I know that is a sin here in America, actually I think it is a sin in my house–but my son ADORES chicken wings (begs for them) and his most favorite flavor in the world is lemon. So, being the good mom I am, I clicked on the recipe and now I am pinning it and promise to make it for him :) I am sure he says thank you to you!

    Reply

    • That is so cool, Kristen! Well, not that you don’t like wings, but that you’ll make them for him ;-) What a good mom you are! You might like these even if you don’t like wings – the lemon pepper combo is soooo good! Cheers!

      Reply

      • I think I put to many on my baking pan and I did them wet so it’s taking longer. Only 1 side is crispy after a little over an hour. Help me what do I do different next time

        Reply

        • Hi Gabrielle, it’s hard for me to say since you were a little vague. Did you use a rack? What do you mean by “did them wet”? Please let me know as I’m happy to help you. Thanks!

          Reply

          • Wet means “she washed before cooking”. Gabrielle, next time honey don’t rinse the wings, just pay dry. And if you want to rinse first, pet dry then let them sit for about 10-15 on dry paper towel to absorb the remaining water. Then continue on with the recipe. BADIA brand seasoning is also great if you want a more lemony flavor. 👍

            Reply

  5. Wow, I cant believe how easy these are, Kristy. No frying and no mess. I love lemon pepper, so we definitely gotta try these. Maybe on game day.

    Reply

  6. I’m making these now and my whole house is filled with smoke. I had to open the doors and windows and the smoke alarm has gone off eight times. I don’t normally cook chicken that’s still on the bone so I don’t know what went wrong but I think I should stick with take-out wings in the future..

    Reply

    • Hi Jessica, the only reason your oven would smoke is if you used a different oil with a lower smoke point (such as olive oil). I list vegetable or canola oil in the recipe because they have a higher smoke point and are used for frying or cooking at a high heat, whether that’s on the stove or in the oven. Bone-in chicken or boneless would not contribute to causing smoke in any way. Sorry that happened to you but I do stand behind the recipe. Please let me know if you have any questions!

      Reply

      • I haven’t made these particular wings yet but I have always made chicken wings in the oven using olive oil, not vegetable oil and I cook mine at a higher temp (425) turning them 3 times at 20 minute intervals and have never had a “smoking” issue either. Not sure why some would be having that problem. I am looking forward to trying these with vegetable oil. I loooove me some lemon pepper wings! :) Can’t wait to try!!

        Reply

    • I’m with Jessica, unfortunately. I just tried this – and was very excited to – and I literally saw sparks of flames in the oven about 10 minutes in. I had to turn it off and air out the kitchen. If high heat and vegetable oil are a thing in the oven, I’d encourage caution with this one.

      Reply

      • Hi Marse,

        High heat and vegetable oil work fine together in the oven. I can’t speak to why you had issues but there are MANY recipes that call for both of those ingredients. Perhaps your oven needs to be cleaned? I really can’t say, but there are over 2,000 comments of the Facebook thread for the video, many of which made the recipe and raved about it.

        Reply

      • I agree with Jasmine. Although it’s seen in the video, and is commonly known to cooks, the rack has to have something underneath to catch the dripping oil/juices. I am not trying to be sarcastic. But it seems a logical reason for that situation.

        Reply

  8. Hi I’ve never tried baking my wings. I was wondering do you have to thaw them first? Usually mine are straight from the freezer to the frying pan.

    Reply

    • Hi Traci, I would definitely thaw them first. You’ll love this baking method, since it’s at a high heat with vegetable oil they do “fry” and get crispy. Let me know how you like them!

      Reply

  11. These looks so good. I went to a restaurant about a week ago, and decided to try the LemonPepper Chicken wings. They were so awesome, i sat there wondering how to make them my self. Thanks for this easy recipe, I will be making these this weekend. (I even went out and brought lemon pepper the same weekend, waiting to look up the recipe)……Thankyou..thankyou. Wish me luck

    Reply

  13. I made these today and the only thing I did differently is added a little bit of sea salt after coating the wings. I followed the instructions and these are awesome. My son doesn’t like bone in chicken and hates baked chicken but he loved these. Very simple to make. Will keep this on rotation!!!

    Reply

    • Hi theresa, I’m not sure there really is a good substitute, unfortunately. You could try mixing a smaller amount of olive oil instead just to get the flavor of the seasoning to adhere but I would probably cut the amount in half. Let me know if you try it!

      Reply

  15. I would guess that the reason some people experience a smoking oven is that they wash the chicken and did not let it dry or pat it dry. We know hot oil and moisture don’t mix.🔥

    Reply

    • I’m cooking them now. I did wash and dry and I’m still getting smoke. I have the baking pan under them and when I opened the oven to see what it is, it’s the drippings from the chicken on the pan itself. No worries though, I just opened everything up and took the smoke detector down for the moment. I can’t wait to try them.

      Reply

      • Aha!! Maybe that’s the answer then! I wonder why some people experience that and others don’t? So strange as it’s never happened to me and I’ve made these wings COUNTLESS times. Thanks for sharing your experience; would love to hear what you thought of the end result! Cheers :)

        Reply

  16. P.S. I prepared your wings and they were delicious. I washed and let dry before tossing in oil. No smoking oven. 🔥

    Reply

  17. Yes, yes, yes!!!! I’ve found a winner!!!! I came across this recipe on Facebook, and I’ve been anxiously wanting to try it for a while now, and I FINALLY did!!! My husband loooooves lemon pepper wings!!! He and my kids have made me cook them for 3 days straight!! I KID YOU NOT!!! If you’re like me, I have a 6 year old who’s “never hungry” and a 2 year old who has specific food that she will eat, but when I made these wings, they both really enjoyed them!!! (Each night lol!!). I also let my 2 sister-in-laws try them and they bragged so highly about how good they were!!! I baked the whole wings instead of the wingettes/drummettes. I’m so glad I went ahead and tried them, because honestly the comments about the “smoking in the oven” kinda made me hesitant… but I can say that I didn’t have that problem at all!!! (Sorry the comment was long lol but I had to tell about MY experience!!) THANKS A LOT FOR POSTING THIS RECIPE!!! ;-)

    Reply

    • Hi Ms. Cookie!! First, what a fantastic comment to read on this dreary Saturday evening! Second, I love that you love them so much!! They’re honestly one of my favorites and I make them all the time for my girls, too! Mine are a little older than yours but I still have that problem sometimes so I can completely relate! You gave me a big smile, thank you! xo

      Reply

  20. I made these wings and they were very good. I also tossed it a little salt because of was afraid they would be bland. They weren’t as crispy as I’d hoped. Next time maybe I’ll turn on the broiler for a few minutes. But I’ll definitely make them again. Thanks for the new recipe!

    Reply

    • Hi Monyka! Lemon-pepper seasoning is pretty salty as is so that’s why I don’t season the chicken beforehand. If they didn’t get as crispy as you’d like, simply leave them in the oven a bit longer as every oven is different…but I assure you that they WILL get crispy. The broiler method will also work though so do whatever works best for you. Thanks and I’m glad you liked them! Cheers :)

      Reply

  24. I was always told by my mom and grandma that you shouldn’t “wash” chicken anyways and it always worked for me! Def gonna give this a try tommorrow night! Thanks!

    Reply

  25. These look really nice. Although, Im going to use this for grilled chicken wings cooked over charcoal. I think this will make a nice addition to the table as its all to easy to serve bbq sauce with everything. Lemon chicken wings will make a nice change. Thanks!

    Reply

  26. Will the wings that look like wings lol work as well? I don’t know the diffrence if there is any in their names.

    Reply

    • Hi Charnay! Yes, they’ll work, lol! I think what you mean are the drumettes and the wing part that haven’t yet been separated? You can certainly cook them this way, or carefully take a sharp knife and cut them apart at the joint. Either way, I think you’ll love them! Shoot me another note if you have more questions, I’ll get back to you as soon as I can. Cheers :)

      Reply

  27. Hello! I want to make these for a party. What is your advice on making them in advance? I’m thinking the night before since my party is at 11am and I’m planing to make a large amount (around 16lbs). Please help!

    Reply

    • Hi Ambar, I have never made these in advance so I’m not sure how well they’d hold up. If I were making them in advance, I’d probably make them completely and refrigerate. When reheating, I’d bring to room temperature then pop them under the broiler to heat and crisp them up again. I don’t know how well they’ll turn out but that’s my best advice for making ahead, hope it helps! Cheers :)

      Reply

  30. First off, let me give you props for being such an engaged food blogger and addressing even the most unappealing comments. *fist bump* I actually juuuuust finished your recipe and I succeeded in not setting off the smoke alarm. I’m really curious as to why others had that problem? Anyway the mister is upstairs bathing the kids and I’m trying NOT to eat all the chicken before he’s done. Whyyyyyy are they so deliciously golden, crispy and yummy? It was so easy. Ive never owned an over rack thingy before this but it was soooo worth it. Pinterest strikes again. Thank you!

    Reply

    • Hey Shada! I already emailed you directly but just wanted to give you another thanks for the sweet comment! SO happy you loved them; they’re one of my FAVORITE recipes, too! Have an awesome day! xo

      Reply

  31. My son loves wings but deep fried wings make a huge mess so I thought that these would be an alternate. Unfortunately, I also have a house filled with smoke.I used canola oil. I believe most of the smoke occurred because the grease was popping from the chicken and onto my oven floor. After wiping the oven floor and cooking the wings a little longer, the grease stopped popping and the smoke stopped.
    These wings were better than deep fried and not as greasy as deep fried. They literally fell off the bone when eating. If I can prevent the grease popping and smoke, I’d make again.

    Reply

    • Hi Nadia! My question to that is…how is grease getting to your oven floor? There shouldn’t be so much grease that there is “popping” and with a sheet pan under the rack, nothing should be dripping down. So…I am at a loss. I’ve just never had this occur in any recipe I’ve ever made (yet obviously something is causing it). Having said that…I’m so happy you love the recipe! If I discover any reason why this could be occurring I’ll be sure to update the post. Thanks so much for commenting and have an awesome day! Cheers :)

      Reply

    • Hi Maryann, the recipe is in the blog post above. I’m not sure why you can’t see it but I just checked on both desktop and mobile and I’ve verified it’s still there :)

      Reply

  35. These are so delicious!!! I’m making them for the third time for my family… My husband loves them… Simple, Easy, & non fatty!!! I love!!! Thank you!!!

    Reply

  36. Guys don’t panic if you don’t have a baking sheet with a wired rack, the alternative way is just use a broiler pan. I did and my wings came out nice and crispy.

    Reply

  38. My family said yesterday these were the best chicken wings they’ve ever had – at home or anywhere. I did not have the lemon pepper seasoning so I just melted the butter with lemon juice, zest, and loads of fresh ground pepper. Thank you!

    Reply

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