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Crispy Baked Lemon Pepper Wings

This Lemon Pepper Wings recipe is our most popular. They’re baked but come out as crispy as fried, plus they use just four ingredients! Find out below how to make lemon pepper wings that will make mama proud.

I have lost count as to how many times I’ve made these Crispy Baked Lemon Pepper Wings over the past three weeks.

First, I took a batch down to my sister’s for a Packer game. And since we’re out for the season that should give you an indication that it’s been a little while! My dad proclaimed them to be the “best lemon pepper chicken wings he’s ever had” so I knew they were a winner.

I made them a second time a few days later and my girls gobbled them up, too. So fast, in fact, that I never had a chance to get any pics!

This weekend was the big “30 inches of snow” storm so my parents stayed with me. That’s always a good reason for me to be cooking! Since my dad enjoyed these Lemon Pepper Wings so much the first time, I took the opportunity to make them again.

I know there was at least one other time I made these, I just can’t recall details (you know you cook a lot when…haha)! My daughter Kylie especially loves them and told me that I can “make these for her anytime”. Now that’s an accomplishment. :)

If you love the Lemon Pepper flavor combination and crispy wings, these Crispy Baked Lemon Pepper Wings are for YOU!


They’re SO SIMPLE you won’t believe it. Just toss your chicken wings with some vegetable or canola oil. You can use olive oil but it doesn’t have a high enough smoke point. Avocado oil is another great one to use.

Bake them for around 45-60 minutes or until they’re super crispy. The oil and high heat are the secret to making them as crispy as fried. Then just brush on a mixture of melted butter and lemon pepper seasoning and serve ’em up!

These Crispy Baked Lemon Pepper Wings are on my permanent and frequent go-to recipe list from here on out. I know they’ll be on yours, too, as soon as you try just one!


A few people have asked why I didn’t wash my chicken in the video. Here is my answer! I will pat it dry if it’s wet or has a lot of liquid in the package (wet chicken won’t crisp well) but I do not wash it.

READER TIP FROM PINTEREST (thanks, Armiesha Parker): Very tasty! I would recommend glazing the chicken after you put it on your choice of serveware. This way none of the butter/lemon pepper will drain off if you do it on the rack. Add or use less seasoning to your liking. It’s easy, only takes an hour, plus tastes like it came from a restaurant.


  • 4 pounds chicken wings
  • 1/4 cup vegetable or canola oil, (for Keto, sub for Avocado Oil)
  • 1/4 cup butter, melted
  • 2 tablespoons lemon-pepper seasoning


  1. Preheat oven to 400F.
  2. Toss chicken wings and oil. Place wings on a wire rack set on a baking sheet, taking care not to crowd wings. Bake for 50-60 minutes or until golden brown and crispy.
  3. Remove wings from oven. Mix melted butter and lemon-pepper seasoning and brush liberally onto wings (stir butter mixture as you go to make sure you have plenty of seasoning for each wing).
more instructions please visit: https://www.thewickednoodle.com/crispy-baked-lemon-pepper-chicken-wings/