This lemon-pepper wings recipe has been my go-to when I want something that feels celebratory but is easy enough for weeknights. I first developed this method on a rainy Saturday afternoon when I had a bag of frozen wings and an overabundance of lemons on the counter. The combination of a simple dry brine with baking powder and the fresh, aromatic lemon-pepper blend produced skin that crackled with every bite, while the bright lemon finish cut through the richness and made the plate disappear in moments.

What makes these wings special is the balance of technique and flavor: a short, uncovered rest in the fridge dries the skin and helps the baking powder create tiny air pockets that crisp beautifully; the homemade lemon-pepper blend gives an aromatic citrus top note that canned blends rarely capture; and the quick toss in lemon-butter (or a dairy-free oil) adds shine and just enough tang. I’ve served these at backyard games, holiday gatherings, and low-key dinners — each time someone asks for the recipe and always mentions how the skin is the best part.

Ingredients

• Chicken wings: 3 pounds of whole wings (drumettes and flats), patted completely dry. Look for fresh wings with tight skin and minimal bruising; if using frozen, thaw thoroughly and dry well to ensure crisping.
• Kosher salt: 1 1/2 teaspoons Diamond Crystal (use 1 teaspoon if you use Morton). Salt in the dry brine seasons the meat and draws moisture from the skin for better crisping.
• Aluminum-free baking powder: 1 1/2 teaspoons (not baking soda). The baking powder raises the pH at the skin surface and creates small bubbles for an ultra-crisp texture.
• Garlic powder: 1 teaspoon, optional. Adds rounded savory notes without burning during high heat.
• Fresh lemons: Zest from 2 lemons (about 2 tablespoons packed zest) for the lemon-pepper blend; 2 tablespoons fresh lemon juice for the toss. Use unwaxed lemons or scrub rind well before zesting.
• Freshly ground black pepper: 1 1/2 teaspoons for the blend; use coarse grind for texture and aroma.
• Sugar: 1/2 teaspoon, to temper acidity and round the flavor.
• Kosher salt for blend: 1/4 teaspoon, skip if using a high-sodium store-bought blend.
• Butter: 3 tablespoons melted for tossing (substitute olive oil for dairy-free).
• Honey: 1 teaspoon, optional — a small touch smooths the lemon edge and adds gloss.
• Finishes: Extra black pepper, flaky finishing salt, and chopped parsley or thin-sliced scallions for garnish as desired.

Instructions

Make the seasoning: Combine about 2 tablespoons packed lemon zest, 1 1/2 teaspoons freshly ground black pepper, 1/2 teaspoon sugar, and 1/4 teaspoon kosher salt in a small bowl. For a more concentrated lemon flavor, microwave the zest for 20–30 seconds or bake at 200°F (93°C) for 10–15 minutes to dry it slightly before mixing, then cool. The drier zest releases intense citrus oils and keeps the blend from clumping. Prep the wings with a dry brine: In a large mixing bowl, toss 3 pounds of patted-dry wings with 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons aluminum-free baking powder, and 1 teaspoon garlic powder if using. Ensure an even, light coating — the baking powder is the active crisping agent. Arrange skin-side up on a wire rack set over a rimmed baking sheet (or place in the air-fryer basket) and refrigerate uncovered for at least 30 minutes, up to 24 hours for best results. Oven method — extra crispy: Preheat oven to 450°F (232°C) or 425°F (218°C) convection. Position the rack upper-middle and line the pan with foil for easy cleanup. Lightly oil the rack to prevent sticking and arrange wings in a single layer without touching. Bake 35–45 minutes, flipping once at about 25 minutes, until deeply golden and the thickest pieces register 185–195°F (85–90°C) on an instant-read thermometer for pull-off-the-bone tenderness. For an alternate low-then-high approach, bake 30 minutes at 275°F (135°C) then finish 35–45 minutes at 425°F (218°C). Air fryer method — fast and super crisp: Preheat the air fryer to 400°F. Arrange wings in a single layer (work in batches to avoid overcrowding). Cook about 8 minutes at 400°F, turning or shaking halfway, until deeply crisp and an internal temp of 165°F is reached for food safety. Thicker pieces may need an extra 1–3 minutes. Toss and finish: Whisk 3 tablespoons melted butter (or 3 tablespoons olive oil for dairy-free), 2 tablespoons fresh lemon juice, and 1 teaspoon honey (optional). Add cooked wings to a large bowl, sprinkle with half of the lemon-pepper blend, drizzle the butter mixture, and toss to coat. Taste and add more seasoning as needed. Finish with extra cracked pepper, flaky salt, and chopped parsley or scallions.

Storage Tips

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Place paper towel between layers to absorb excess moisture. To reheat and restore crispness, use a 400°F oven or air fryer: for refrigerated wings, reheat 8–12 minutes until hot and crisp; for frozen wings, reheat 12–18 minutes. Avoid microwaving as it softens skin. For longer storage, freeze cooled wings on a tray until solid, then transfer to a freezer bag for up to 3 months. Label with date and reheat directly from frozen for best texture.

Ingredient Substitutions

If you need a dairy-free version, swap melted butter for extra-virgin olive oil or avocado oil at the same volume — the oil provides glide and gloss though flavor will be slightly different. Swap honey for maple syrup or omit for a less sweet finish. If lemons are out of season, try lime zest and juice for a sharper citrus punch. For lower-sodium options, reduce the salt in the dry brine but extend the fridge time to 2–4 hours so the wings still absorb flavor. If you want a smokier profile, add 1/2 teaspoon smoked paprika to the dry mix.

Serving Suggestions

Serve these wings piled on a platter with lemon wedges, flaky sea salt, and a bowl of extra lemon-pepper blend for guests to adjust seasoning. They pair beautifully with crisp coleslaw, celery sticks, and a yogurt-herb dip or blue cheese dressing. For a heartier meal, add roasted potatoes or a simple green salad. Garnish with chopped parsley or thinly sliced scallions to add color and a fresh bite.

Cultural Background

Wings as a social dish became iconic in American cuisine after the Buffalo origin story, but variations like lemon-pepper highlight how regional and home cooks have adapted the concept. Lemon and pepper are classic pairings in coastal and Southern cooking, where citrus brightens fried or roasted proteins. This version marries the American love of crispy wings with Mediterranean citrus techniques — a cross-cultural comfort that’s both familiar and fresh.

Seasonal Adaptations

In spring and summer, use Meyer lemons for a sweeter, floral note and finish with fresh herbs like dill or basil. In fall and winter, increase black pepper or add a pinch of ground allspice for warmth. For holiday parties, plate wings with roasted citrus segments and pomegranate arils for color and a festive tang. You can also swap lemon for blood orange in late winter for a more complex, slightly sweeter finish.

Meal Prep Tips

For make-ahead convenience, dry-brine wings and store them on a rack in the fridge overnight; when ready to serve, simply roast or air-fry from chilled. You can also cook a full batch, cool, and freeze in single-serve portions. Reheat in the oven or air fryer to crisp. Prepare the lemon-pepper blend ahead and store in an airtight jar for up to two weeks to save time on game days.

These wings are a reliable favorite — easy to scale for a crowd, adaptable for diets, and always a hit at the table. Try the method once and you’ll understand why simple technique makes all the difference.