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–+ servings
a plate of garlic lemon pepper wings
5 from 9 votes

Garlic Lemon Pepper Wings

Blog: www.nextinlime.com

Author: Nelo
Servings: 4

Ingredients

For crispy baked wings

  • 1 tablespoon lemon pepper seasoning - (Note A)
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons baking powder - aluminum-free. Don't use baking soda.
  • 2 teaspoons corn starch - or arrowroot starch
  • 2 pounds (907 g) chicken wings - 20 to 24 split wing pieces (Note B)
  • 2 teaspoons olive oil

For garlic lemon pepper sauce

  • 6 tablespoons (84 g) unsalted butter
  • 4 cloves garlic - finely minced or grated
  • 1 teaspoon all purpose flour
  • ¼ cup water
  • 1 tablespoon honey
  • 1.5 tablespoons lemon juice - (Note C)
  • 1 teaspoons lemon zest - (Note C)
  • 1 tablespoon lemon pepper seasoning
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground cayenne pepper - adjust to heat preference
  • 2 tablespoons fresh parsley - finely chopped. Plus some extra for garnishing

Instructions

  • Adjust your oven rack to the center/middle position and preheat oven to 425°F (220°C). See Note D if using an air fryer.
  • Line a baking tray with aluminum foil and place a wire rack (or cooling rack) on top. Optionally, for easier handling, coat the rack with cooking oil spray. See Note E if you don't have a wire rack.
  • In a bowl combine all the dry ingredients for baking wings (lemon pepper seasoning, paprika, garlic powder, baking powder plus corn starch). Mix well.
  • Pat dry the wings with a paper towel, put in a large bowl, add olive oil and mix together. Then add the mixture of dry ingredients. Toss to combine.
  • Arrange the wings on the wire rack in a single layer – skin side down. Bake 50 to 65 minutes or until golden and crispy. Turn them after the first 25 minutes so the skin side faces up. Cooking time will vary depending on your oven type and wing size – keep a close eye after 40 minute mark.
  • While the wings are cooking, melt 2 tablespoons butter in a saucepan over low heat (reserve the rest for later). Add minced garlic and saute 1 to 2 minutes until fragrant – but not browned.
  • Sprinkle in the flour and stir 1 more minute. Add water and whisk/stir 3 to 5 seconds until the mixture looks smooth. Then turn the heat off but don't remove the saucepan from the burner.
  • Now add the remaining 4 tablespoons of butter. Also add honey, lemon juice, lemon zest, lemon pepper seasoning, ground black pepper, cayenne pepper plus chopped parsley. Stir until the butter is just melted then immediately remove from burner. Let the sauce cool down completely. Use a whisk if it looks lumpy.
  • Once the wings are done, take them out and rest them for 5 minutes on the rack (see Note F). Then toss in the sauce until well coated.
  • Plate your wings, top with extra chopped parsley (optional) and serve right away.

Notes

Note A: Lemon pepper seasoning – it's easily available in supermarkets but you can use this seasoning recipe to make it at home. Also, if your blend doesn't contain salt, add some to the wings and to the sauce.
Note B: Wings – if using frozen ones, thaw completely and pat dry with paper towel. If you've got whole wings, see these cutting instructions to make split wings.
Note C: Lemon juice and zest – use fresh juice. Avoid the white pith when zesting lemon – it's bitter.
Note D: Air fryer method – preheat the air fryer temperature to 400°F (200°C) and then arrange the wings in the basket in a single layer. Cook for 16 to 20 minutes – flip them halfway through. Follow the same steps for the sauce and toss the cooked wings in it before serving.
Note E: Wire rack alternative – you can line the baking tray with parchment paper instead of foil and bake the wings directly on it. However, the wings will sit in their own juices as they cook and that will deter the crisping process. The overall recipe still turns out great.
Note F: Caution – As wings bake, they release fat that gathers and burns on the tray – potentially setting off your smoke alarm when you remove them from the oven. To help reduce the risk, crinkle the foil using your hands before you line baking pan with it. The crinkled surface helps prevent the fats from burning too quickly, thereby reducing smoke. Don't forget to turn on the vent.
Note G: Helpful content – click on the links below for related useful content in the main body of the post.
Note H: Related – want another delicious wing recipe? Try these spiced honey lemon pepper wings next.