Lemon Pepper Wings

How to Make Lemon Pepper Wings

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1. Heat the oven to 220°C / 425°F. Line a baking tray with foil and set a wire rack on top.

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2. Pat the wings completely dry with kitchen paper, then toss them in a large bowl with the baking powder, 1 tsp salt and the first 0.5 tsp of garlic powder.

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3. Arrange the wings on the rack in a single layer with a little space between them.

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4. Bake for 25 minutes, turn the wings over, and bake for 20 to 25 minutes more, until deep golden and crisp and the thickest part reads at least 80°C / 175°F.

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5. Stir the melted butter, lemon zest, lemon juice, black pepper, the second 0.5 tsp of garlic powder and 0.25 tsp salt together in a large bowl.

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6. Tip the hot wings into the butter and toss until well coated. Serve at once.

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Tips for Making Lemon Pepper Wings

• Dry the wings thoroughly and use baking powder. It is the difference between crisp skin and rubbery skin, and it works as well as frying.
• Grind the pepper coarsely, just before use. Freshly cracked pepper has a sharp, floral heat that the pre-ground kind has lost.
• Toss the wings in the butter while they are hot. The butter clings to hot skin, and it slides off the wings when they have cooled.

What to Serve with Lemon Pepper Wings

• Ranch dressing
• Celery and carrot sticks
• Cold lager

Storing & Reheating Lemon Pepper Wings

Best eaten at once. Leftover wings keep in the fridge for up to 3 days and reheat in a 200°C oven for 12 minutes to crisp them again.

Lemon Pepper Wings FAQ: Common Questions

Lemon Pepper Wings Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.