Baked lemon pepper chicken wings burst with flavor and crunch—all without frying. Discover easy tips and tasty variations, and get the printable recipe card below.
Bright, citrusy, and packed with peppery goodness, these lemon pepper baked chicken wings are everything you crave in a finger food—minus the mess of deep frying. In this post, you’ll see just how easy it is to get that crisp, golden bite at home, with a classic seasoning that lets zesty lemon sing.
If you love simple prep with big results, you’re in the right spot. You’ll get helpful tips, step-by-step instructions, and clever ways to switch things up based on what you have on hand. Keep scrolling for the printable recipe card at the bottom so you can save this delicious favorite for your next get-together.
We are sharing tips to help you get the best results when making this recipe. If you don't need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You'll Love this Recipe ⭐
Fresh, Real Flavor: Bright lemon zest, cracked pepper, and kosher salt bring bold, zesty taste—no store-bought blends needed.
Crispy Without the Mess: Oven-baked wings turn golden and crunchy with no oil splatter or deep-frying fuss.
Crowd-Pleaser: Perfect for parties or family nights. Adjust heat or add lemon juice to make them your own.
Healthier Than Takeout: Less oil, lower sodium, full flavor. Serve with celery and ranch for a guilt-free treat.
Simple and Fun: No gadgets, no hassle. Just easy steps and room to get creative.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Lemons
- Kosher salt
- Black peppercorns
- Chicken wings
- Olive Oil Cooking Spray
🔪 How to Make Baked Lemon Pepper Chicken Wings
Move the oven rack to the middle slot and set your oven to its lowest heat setting to warm it up.
Cover a large baking sheet with parchment paper and keep it handy for later.
Let’s kick things off with the lemon-pepper mix! Rinse your lemons, pat them dry, and pull out your microplane. Gently grate the bright yellow skin from each lemon, being careful to skip the bitter white layer underneath—you want all that sunny, tart flavor.
Sprinkle the lemon zest in a thin, even layer on the parchment-lined sheet and pop it in the oven. After 20 minutes, give the pan a quick shake so the zest dries out evenly. Slide it back into the oven for about another 25-30 minutes, until the zest feels completely dry.
Take the dried lemon zest out of the oven and crank the heat up to 425°F.
Grab your spice grinder or food processor. Add the dried lemon zest, salt, and black peppercorns. Blitz everything together until the mix looks just right for you. Take a taste and adjust the salt and pepper if you want.
Make the Chicken Wings
Now, pull out a big bowl and toss in your chicken wings. Spray them with olive oil cooking spray. Add a tablespoon or two of your homemade lemon-pepper mix and toss the wings until every piece is coated.
Line up the seasoned wings on your parchment-lined baking sheet, making sure they aren’t too close together. Bake them on the middle rack for 20-25 minutes.
Next, take the pan out and turn each wing over. This little move helps them brown up on all sides. Slide the tray back in and bake for another 20-25 minutes, until the wings are golden and crispy.
Once they’re done, serve the hot wings right away with fresh celery sticks and a side of blue cheese or ranch dressing. Enjoy every bite!
⭐ Tips and Tricks for Perfect Wings ⭐
- Dry the Wings: Pat wings dry with paper towels—no moisture means crispier skin.
- Don’t Crowd the Pan: Space wings in a single layer on a parchment-lined sheet to avoid steaming.
- Use a Wire Rack (Optional): A rack helps air circulate for extra-crispy skin, but parchment works too.
- Coat Well: Toss wings in olive oil and seasoning so every piece is evenly covered.
- Roast Hot: Bake at 425°F for crispy skin and juicy insides.
- Flip Halfway: Turn wings midway through for even browning.
- Finish with Lemon Zest: Add fresh lemon zest (and juice if you like) right before serving for a bright pop.
📖 Tasty Variations of Baked Wings to Try
Garlic Parmesan
Skip the lemon zest and toss wings with:
- 1/3 cup grated parmesan
- 2 minced garlic cloves
- Olive oil + parsley + black pepper
Spicy Honey Lemon Pepper
After baking, glaze with:
- 2 tbsp honey + 1 tbsp lemon juice
- A pinch of cayenne or red pepper flakes
Herby Citrus
Mix 2 tbsp chopped herbs (thyme, oregano, rosemary) into your lemon zest blend. Try adding orange zest for extra brightness.
Zesty Ranch
Add 1 tbsp dry ranch seasoning to your lemon pepper mix. Top with sliced green onions.
Mix It Up
Try lemon zest + smoked paprika, or a touch of maple syrup for a sweet-savory twist. Get creative—your perfect wing is just a tweak away!
How Many Weight Watchers points in baked Lemon Pepper Chicken Wings
This recipe will seem like it is high in points. It is 11 points per one pound of chicken wings. However, if these were deep fried, like traditional wings, it would be 7 points PER wing. That is insane.
More Delicious Recipes To Try
Baked Lemon Pepper Chicken Wings
Ingredients
Lemon-Pepper Seasoning
- 4-5 large lemons zested
- 1 Tbsp kosher salt
- 1 tsp black peppercorns crushed
Chicken Wings
- 4 lbs. chicken wings tips removed and patted dry
- Olive oil cooking spray
Instructions
Make the Lemon Pepper Seasoning
- Position oven rack to center position and preheat oven to warm (lowest setting).
- Line a large rimmed baking sheet with parchment paper and set aside.
- To prepare the lemon-pepper seasoning, wash the lemons and pat dry. Remove zest from each lemon with a microplane. While doing so, collect as much of the flavorful yellow outer layer as possible, while avoiding the more bitter white layer below.
- Spread the zest in a thin layer on the parchment paper and place in the oven. After 20 minutes, remove pan from oven and shake to make sure zest is drying evenly. Return to oven until thoroughly dried, approximately 25-30 minutes.
- Remove dried lemon zest from the oven and increase oven temperature to 425°F.
- Add dried lemon zest to spice grinder or food processor along with salt and black peppercorns. Grind ingredients until desired consistency is reached. Taste and adjust ratio of salt and pepper as desired.
Make the Chicken Wings
- In a large bowl, add the chicken wings and spray with olive oil cooking spray and 1 - 2 tablespoons of lemon-pepper seasoning and toss until evenly coated.
- Arrange seasoned chicken wings in a single layer on rimmed baking sheet lined with parchment paper. Do not overcrowd. Place baking sheet on center rack of preheated oven and bake for 20-25 minutes.
- Remove baking sheet from oven and turn each wing to ensure they cook evenly on all sides. Return to oven and bake for another 20-25 minutes, or until wings are browned and crispy.
- Remove from oven and serve immediately with sliced celery and blue cheese or ranch dressing, if desired.
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