These Lemon Pepper Wings are full of the most delicious and balanced lemon pepper flavor! They’re tender and moist on the inside, and golden with some crispy bits on the outside!
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Lemon Pepper Wings
Happy Mother’s Day to all you lovely ladies!! Whether you’ve birthed your own children, been a father who served as both mom and dad, adopted, mentored, or just loved on other people’s kiddos – Happy Mother’s Day to you! As we all know, it does take a village!
And my gift to you comes in the way of a new chicken wings recipe… Oven Roasted Lemon Pepper Wings! They are absolutely drool-worthy my friend!
I’m not sure you know this about me but I adore lemon! Fresh lemon is my favorite flavor of all time!
Lemons are amazing for so many reasons…
- They brighten any dish with just a squeeze.
- They bring balance to marinades, sauces and dressings.
- Although they have so much to offer in the flavor department, they’re still very low in calories and carbs.
- Not only can you use their juice but you can also use their skin to add a delicious lemony zest to pies, tarts, veggies and meat.
Case in point – this lemon pepper chicken!!! Anyone who loves lemon like I do is going to really enjoy these wings!
I really had to work hard on this recipe to get it lemony enough to justify calling them Lemon Pepper Chicken Wings.
I tried a quick marinade of lemon juice and lemon zest, I tossed the wings in lemon powder, lemon pepper salt, Mrs. Dash lemon pepper seasoning and many combinations of the like.
It was hard work but the B man was totally up for all the taste testing – as you can imagine.
AND after much trial and error I’m excited to share this recipe with you!!!
How to make Lemon Pepper Wings:
It’s really all in the marinade my friend. Well most of it.
You start by mixing together the juice of 2 lemons, 2 tablespoons Lawry’s lemon pepper, 5 tablespoons grapeseed oil (I prefer this to olive oil… make sure you use any oil that stands up to high cook temperatures).
Next, you add 3 to 3½ pounds of chicken wings to a resealable plastic bag. Add the marinade and give it a good massage. Place the bagged wings in the refrigerator in a bowl just in case it leaks. Give it at least 3 hours to soak up all the lemony flavor. And if you can, give it a massage or two now and then.
Next, place the oven rack in the middle of the oven and preheat the oven to 425 degrees. Yes that’s right we’re roasting these wings! This method is so much easier and healthier than fried chicken wings … and you don’t have to deal with all that hot oil or melted butter!
Roast the wings for 30 minutes on a parchment lined baking sheet… then turn over and cook 5-10 more minutes. Use a meat thermometer (<– my fave!) to make sure the temp of the chicken wings is over 165F.
I did test roasting the wings on a cooling rack over a tin foil lined baking sheet. This seems to be a popular method used by many others. The results in my opinion were… meh. Meaning: even though the wings were a little crispier, the meat was a bit dried out. And in may opinion not worth the extra effort.
The parchment lined cooking method leaves the wings less crispy but the meat is more tender and juicy and soo delicious. As always I encourage you to do you. If you prefer a crispier wing use the cooling rack method. Either way they will be scrumptious!
Whichever method you use, remove the wings from the oven and toss with another tablespoon of the Lawry’s lemon pepper seasoning. (It might seem like a lot of sodium but remember: not all of it sticks to the chicken… and the seasoning includes not just salt, but pepper, lemon peel, garlic and onion).
You can also sprinkle on some fresh chopped parsley if you’d like.
These Lemon Pepper Wings are everything I had been craving and more! So lemony, tender and moist on the inside, and golden with some crispy bits on the outside!
Delicious, golden brown Lemon Pepper Wings: such a great appetizer for game day, game nights, get-togethers with friends and family, and even special occasions like Mother’s Day!
- 3 - 3½ pounds chicken drumettes/wings whichever you prefer *See Note
- 2 lemons, juiced
- 5 garlic cloves, minced
- 3 tablespoons Lawry’s lemon pepper (reserve 1 tablespoon to toss the cooked wings)
- 5 tablespoons olive oil (or other high heat smoke point oils i.e. grapeseed oil, avocado oil)
- 2 tablespoons parsley for garnish (optional)
- Serve with lemon wedges
Mix the lemon juice, garlic, 2 tablespoons Lawry’s Lemon Pepper Seasoning, and oil in a small bowl then set aside.
Add the wings to a large resealable plastic bag, pour the marinade over the wings, and massage. Place the bagged wings in a large bowl and allow to sit for 3 hours in the fridge.
- Place the oven rack in the middle of the oven and preheat the oven to 425 degrees.
Roast the wings for 30 minutes on a parchment lined baking sheet, then turn over and cook 5-10 more minutes. Use a meat thermometer to make sure the temp reaches at least 165F.
Remove the wings from the oven, and toss with 1 more tablespoon of Lemon Pepper Seasoning and parsley if desired. Wings should be tender and moist on the inside and golden with crispy bits on the outside. Serve with lemon wedges.
If you use whole wings and plan to cut off the tips you will have less meat than if you used drumettes. So if using whole wings, purchase 4 pounds, and if you’re only using drumettes, purchase 3 pounds.