Baked Lemon Black Pepper Wings

My husband Aaron likes to consider himself an inspiration for some of my recipes. (Don’t tell him, but he is.) I wrote this recipe because he was craving lemon pepper wings after having them at a bar recently and asked if I could make them for dinner while we watched a football game. Of course I already had a dinner planned for that night and it just didn’t fit in. Fortunately for him I ran out of time to make and photograph the meal I had planned so instead I decided to surprise him with these wings. 

Good thing I did because we fell in love with them! We quickly scoffed down the plate, the only remnants being a bowl stacked with cleaned bones. Since the wings are baked they are easy to make for a crowd, large batches at a time. They are tossed in lemon butter which negates any need for additional dipping sauces. I am known for dipping just about anything in ranch dressing so this came as a pleasant surprise to me. 



For the wings: 

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper 

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon mustard powder

1/8 teaspoon cayenne powder 

3 pounds chicken wings, drumettes and wingettes separated, wing tips discarded

3 tablespoons canola oil 

1 tablespoon freshly squeezed lemon juice 


For serving: 

4 tablespoons unsalted butter

2 teaspoons lemon zest, divided 

2 tablespoons freshly squeezed lemon juice 

¼ teaspoon freshly ground black pepper 

2 tablespoons grated pecorino Romano 



For the wings: 

In a small bowl stir together the spices. Toss the wings in the spices and add to a large resalable plastic bag. Refrigerate for at least an hour and up to overnight. 

Heat oven to 400ºF. Place a wire rack inside a baking sheet. Arrange the wings in an even single layer and bake until cooked through, about 35 minutes. 

Heat the oven to broil high and broil until golden brown and crispy, about 3 minutes on each side. 


For serving: 

Melt the butter in a small bowl and stir in half the lemon zest, lemon juice and pepper. Add the wings to a large bowl and toss with the sauce. Arrange on a large platter and sprinkle with the cheese. Serve immediately. 


Serves 4 as an appetizer. 





Print Friendly and PDF