Baked Lemon-Pepper Chicken Wings
One of life’s simple joys.
2 hours or less if you prep in advance
Appetizer, Lunch, Dinner, Snack
About this Recipe
Chicken wings are a perfect game day (or anytime, really) appetizer that’s easy to whip up, casual but still delicious.
Finding the right balance of flavors is more of an art than a science, however, because individual tastes vary so widely. But making your own homemade flavored seasonings is easy, so don’t worry.
The recipe amounts mentioned here are just guidelines and offer a starting point to work from. Whole black peppercorns give a bold, peppery flavor to this seasoning, so start with a small amount and adjust upwards until you find the level of spiciness you and your family prefer. Once you find it, you can create larger batches of this seasoning and store it in an airtight container for several months.
- 4-5 large organic lemons, zested
- 1 Tbsp. salt
- 1 tsp. black peppercorns, crushed
- 4 lbs. chicken wings, tips removed and patted dry
- 3 Tbsp. extra virgin olive oil
- You can use both the drumettes and the double-boned wing sections.
- Choose a quality salt that you like.
- Coconut oil can also work as long as it’s melted first.
- Beware of store bought lemon-pepper seasonings as they are often bulked up with sugar and other fillers.
- Fat 65% 65%
- Carbs 1% 1%
- Protein 34% 34%
Step by Step Instructions
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.
In a large bowl, combine chicken wings with olive oil 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.