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Lemon Pepper Wings are easy to make and so much better for you because they are baked instead of fried! Coated in flour, spices and my secret ingredient, these baked chicken wings are crispy on the outside and tender and juicy on the inside. Serve with my lemon yogurt dip for a truly zest bite.

an overhead shot of crispy chicken wings with lemon slices and yogurt dip


Baked Chicken Wings are a simple party favorite or easy weeknight dinner. They are easy to make with just a few ingredients, and practically guilt free because you bake them in the oven instead of deep frying.

I made baked chicken wings for the first time about 10 years ago after I read about the secret ingredient and how it was life changing. I was a bit skeptical so of course I had to try it out for myself. Since sharing those Crispy Baked Chicken Wings with my readers four years ago, they have become one of the most popular recipes on the site, and for good reason. This method is foolproof and the results are super crispy, deliciously juicy and addicting!


I have made these wings with a lot of different flavors like buffalo, Garlic ParmesanHoney Glazed and Barbecue. But my favorite is these Lemon Pepper Wings.

  • The tangy lemon pepper spice blend coupled with lemon zest in the coating has just enough bite to make them interesting and the flavors blend together to create this magical, zesty flavor that you just can’t resist.
  • Baked Chicken Wings are much better for you than fried.
  • They are super easy to make with just a few simple pantry ingredients and a baking sheet with a rack.


The secret is in the powder! Baking powder (not to be confused with baking soda) is really what makes all the difference. It is a mixture of sodium bicarbonate, cream of tartar and cornstarch that, when mixed with salt and tossed to coat the chicken, dries out the skin leaving it crispy and crunchy when baked.

There’s a bunch of sciencey explanation behind this reaction, but basically it’s because the baking powder raises the pH level in the chicken which dries the skin and makes it crispy.

A bowl of chicken wings and a bowl of flour side by side


  1. First you will mix up the coating. This isn’t a breading; it’s just a mix of flour, baking powder (<—secret ingredient!) and lemon pepper seasoning and lemon zest that will make the skin crispy when baked. Whisk the ingredients together to ensure that the mix is well blended.
  2. Pat chicken wings dry with paper towels so the coating will stick well. Don’t rinse the chicken – doing so can spread harmful bacteria around your kitchen. Just pat the wings dry and place them into a large mixing bowl.
  3. Sprinkle the flour mixture over the chicken wings, and stir to coat the wings completely. Once the lemon pepper wings are coated in this mixture, you’ll want to shake the wings a little to remove any excess powder before placing them on the baking rack.
  4. Bake the wings in a 450 degree oven for about 30-35 minutes, turning once to promote even cooking. Once baked, let them cool for several minutes before enjoying.

These Lemon Pepper Wings are crispy and juicy, but if you like your wings saucy, you can toss them with lemon pepper butter. Melt 4 tablespoons of butter and pour over the wings, tossing to coat. Sprinkle with a half teaspoon (or more) of lemon pepper seasoning and toss again.

Lemon Pepper seasoning is cracked black pepper infused with granulated lemon zest. The spice blend is readily available at your local grocery store or29 you can make your own.


The amount of wings per person depends on how you are serving them. The recipe below calls for 3 pounds of chicken wings. This can be whole wings that have been split or you can use all drumettes. When I serve these as an appetizer I’ll use both pieces of the wing, but as a main course I stick to the drumettes because they are bigger.

If lemon pepper wings are your main course or main appetizer, plan on ¾ of a pound per person. This can be anywhere from 6 to 12 pieces depending on size. If you are serving wings as part of your appetizer spread, plan for about half of that.

a crispy baked lemon pepper chicken wing in a bowl of yogurt dip


When I serve lemon pepper wings as a main course, I usually keep the rest of the meal simple so the flavor of the wings can shine. Serving with a copycat Olive Garden Salad and garlic bread Is usually plenty, but sometimes I’ll whip up some Easy Baked Potato Wedges and swap out the seasoning for lemon pepper to keep the flavor going.

When served as an appetizer, these wings go great alongside other zesty finger foods like Lemon Pepper ShrimpCreamy Jalapeno Artichoke Dip and Greek Salad Pinwheels.

No matter how I serve lemon pepper wings, I always whip up a zesty lemon yogurt dip to go with them. It’s a simple blend of creamy plain yogurt, lemon juice and zest and black pepper. If you want to spice it up you can add hot sauce to your liking.


Refrigerate leftover wings in a sealed container within two hour of cooking and for up to 4 days. Enjoy cold or reheat in the oven or microwave. Keep in mind that reheated wings will not retain the same crispiness as fresh.

You can freeze baked chicken wings, too! Place cooled wings in a freezer bag or container and seal out as much air as possible. Thaw in the fridge overnight, and reheat same as above.

A platter full of baked chicken wings close up with lemon slices

More baked chicken recipes

A plate full of chicken wings with lemon wedges and sauce

Lemon Pepper Chicken Wings

5 from 2 votes
Lemon Pepper Wings are the perfect party food! Coated in flour and spices these baked (not fried!) chicken wings are crispy, flavorful and juicy.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 3 pounds Chicken wings or drumettes about 3 dozen pieces, fully thawed
  • 1/2 cup All-purpose flour
  • 2 tablespoons Baking powder
  • 2 tablespoons Lemon pepper seasoning
  • 1 Lemon, zested
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Salt

Zesty Lemon Yogurt Dip

  • 1 cup Plain Greek yogurt
  • 1 tablespoon Lemon zest
  • 2 teaspoons Lemon juice
  • 1 teaspoon Black pepper
  • Pinch Salt
  • ½ teaspoon Garlic powder
  • Hot sauce optional, to taste


Chicken Wings

  • Pat chicken wings dry with paper towels.
  • Optional, but highly effective next step: Arrange wings on a baking sheet (touching is fine), cover with paper towels and place in the refrigerator for several hours. Overnight is ideal. If you don’t have the time, you can skip this step, just be sure to pat them as dry as possible with the paper towels.
  • Preheat oven to 450℉.
  • In a gallon-size resealable plastic bag, combine flour, baking powder, lemon pepper seasoning, lemon zest and salt. Add the chicken wings and seal the bag. Give it a good shake to coat the wings with the flour mixture.
  • Cover a large baking sheet with foil, place a baking rack on top and spray the rack with nonstick cooking spray. If you don't have a baking rack, just spray the foil with nonstick cooking spray.
  • Arrange chicken on the baking rack, leaving space between for air to circulate.
  • Bake for 30-35 minutes or until skin is crispy and the internal temperature reaches 160℉. If baking directly on the foil-lined sheet, flip the wings once after about 20 minutes.
  • Serve with celery and carrot sticks and a side of my zesty Lemon Yogurt Dip or ranch dressing.

Lemon Yogurt Dip

  • Combine ingredients in a small bowl. Cover and store in the fridge until ready to use It should last a day or 2 stored in the refrigerator. Garnish with lemon zest and fresh cracked black pepper before serving


  • For saucy wings, mix 4 tablespoons of melted butter with 2 teaspoons of lemon pepper seasoning and toss with the cooked wings.
  • Make sure you are using baking POWDER and not soda as this makes a huge difference in taste and texture.


Calories: 348kcalCarbohydrates: 14gProtein: 25gFat: 21gSaturated Fat: 6gCholesterol: 100mgSodium: 307mgPotassium: 702mgFiber: 1gSugar: 2gVitamin A: 231IUVitamin C: 3mgCalcium: 246mgIron: 2mg

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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