Description

It all started at a backyard BBQ gone sideways – my fancy fish flopped, but wings saved the day. Born from a fridge scramble and a little kitchen magic, these lemon pepper wings became my flavor-packed rescue ritual. Crispy, oven-baked, and glazed with a buttery citrus hug, they’re pure sunshine on a plate. Whether it’s game night or a lazy Tuesday, let’s bring bold, zesty joy to your table. Ready to make your taste buds dance?

Ingredients

Scale

Wings:

2 lbs chicken wings (drummettes & wingettes)
2 tsp aluminum-free baking powder
1 tsp kosher salt (¾ tsp if using table salt)
1 tsp coarsely ground black pepper
Oil for greasing rack

Lemon Pepper Glaze:

¼ cup unsalted butter
1 tsp lemon zest
1 tbsp fresh lemon juice
1½ tsp honey or maple syrup
¼ tsp each: ground black pepper, kosher salt
⅛ tsp each: onion powder, garlic powder
1 tbsp chopped chives (optional)

Instructions

Prep & Preheat (5 mins):
Heat oven to 425°F (220°C). Grease a wire rack over a foil-lined baking sheet.
Dry & Toss (10 mins):
Pat wings bone-dry. Toss with baking powder, salt, and pepper until evenly coated.
Bake (50 mins total):
Place wings on rack, skin-side up. Bake 25 mins. Flip and bake another 20–25 mins until golden and 165°F inside.
Make Glaze (5 mins):
Melt butter on low heat. Off heat, whisk in zest, juice, honey, pepper, salt, onion & garlic powder.
Toss & Serve (5 mins):
Toss hot wings in warm glaze. Garnish with chives. Serve immediately.

Prep Time: 20 mins
Cook Time: 50 mins

Nutrition

Calories: 290 kcal per serving
Sugar: 1g
Fat: 21g
Saturated Fat: 8g
Carbohydrates: 2g
Protein: 21g