Oven-Baked Lemon Pepper Chicken Wings (Crispy, 40-Minute)
Crisp-edged wings with a bright, citrusy bite and a sticky-sweet finish deliver a pleasing contrast of textures: crackling skin gives way to tender, juicy meat. A dry rub of lemon zest, coarse black pepper and baking powder helps the skin crisp in the oven without frying, while a quick honey-sriracha butter glaze adds glossy heat and balance.
Use all-purpose substitutes and adjust heat to taste: swap the honey for maple syrup or agave for a different sweetness, or replace sriracha with another chili sauce in the notes. For an ultra-crisp finish, broil the wings for 2–3 minutes at the end—watch closely so they don’t char.
Serve these wings as a snack, party appetizer, or casual weeknight main alongside crisp celery sticks, a cooling yogurt-dill dip, or simple roasted potatoes. Make them ahead by prepping the dry rub and glaze; store wings in the fridge up to 24 hours before roasting for deeper flavor.
How to Make It
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1
Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with foil and set a wire rack on top; spray the rack lightly with oil.
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2
Pat the wings dry with paper towels; discard excess moisture to help achieve crisp skin.
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3
In a large bowl, combine baking powder, salt, black pepper, lemon zest, and garlic powder.
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4
Toss the wings with olive oil, then add them to the bowl and coat evenly with the dry mixture.
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5
Arrange the wings in a single layer on the prepared rack, leaving small gaps between pieces for air circulation.
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6
Bake for 25 minutes, then flip the wings and continue roasting for another 5–8 minutes until the skin is deep golden and crisp.
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7
While wings roast, melt the butter in a small saucepan over low heat. Stir in honey, sriracha, and lemon juice until smooth and combined. Keep warm.
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8
Transfer the hot wings to a large bowl. Pour the glaze over the wings and toss gently to coat each piece evenly.
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9
Arrange glazed wings on a platter, sprinkle with chopped parsley and an extra pinch of lemon zest or coarse black pepper if desired.
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10
Serve immediately with optional dipping sauces (yogurt-dill or ranch) and lemon wedges. If you prefer extra crispness, broil for 1–2 minutes after glazing—watch constantly to avoid burning.
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