This recipe delivers irresistibly crispy baked chicken wings using simple pantry ingredients and an easy technique. The wings come out beautifully golden, packed with citrusy lemon pepper flavor, and perfect for gatherings, game days, or weeknight meals.
Why You’ll Love This Recipe
These baked chicken wings achieve the kind of crispiness you typically expect only from frying—without the mess or added oil. Baking powder helps the skin blister and crisp, while a high oven temperature and wire racks ensure even browning. The seasoning blend is vibrant and aromatic, with lemon zest, lemon pepper, and warm spices that complement the chicken without overpowering it. They’re simple to prepare, cook quickly, and pair well with a wide variety of sauces and sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooking spray
1 medium lemon, zested (2 teaspoons finely grated zest)
2 tablespoons baking powder
1 tablespoon plus 1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt (only if using salt-free lemon pepper seasoning)
4 pounds party chicken wings (36 to 44 separated pieces)
Directions
Preheat the oven to 425°F. Arrange two oven racks to divide the oven into thirds. Line two large rimmed baking sheets with foil and place wire racks inside each sheet. Spray the wire racks with cooking spray.
Finely zest the lemon to obtain 2 teaspoons and place the zest in a large mixing bowl. Add the baking powder, lemon pepper seasoning, garlic powder, onion powder, smoked paprika, and kosher salt (if needed). Whisk until well combined.
Pat the chicken wings thoroughly dry using paper towels. Add them to the bowl of seasonings and toss until every piece is evenly coated.
Arrange the wings on the prepared racks, spacing them about 1/2 inch apart for proper airflow.
Bake the wings, flipping them every 20 minutes, until they are deeply golden, crisp, and cooked through. This should take 35 to 40 minutes.
Serve the wings hot with your favorite dipping sauce.
Servings and Timing
Servings: 6 to 8
Prep Time: 10 to 15 minutes
Cook Time: 40 minutes
Total Time: Approximately 55 minutes
Variations
Spicy Version: Add 1 teaspoon cayenne pepper to the seasoning mix for extra heat.
Herb-Infused Wings: Replace lemon pepper with a blend of dried thyme, oregano, and rosemary.
Smoky Wings: Increase the smoked paprika to 2 teaspoons and add 1 teaspoon chili powder.
Citrus-Garlic Blend: Add the zest of an additional lemon for stronger citrus flavor and increase garlic powder to 2 teaspoons.
Air Fryer Option: Cook the wings in a preheated air fryer at 400°F for 20 to 25 minutes, shaking the basket halfway through.
Storage/Reheating
Store leftover wings in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a 375°F oven for 10 to 12 minutes or until crisp. Avoid microwaving, as it can soften the skin.
FAQs
How do I ensure the wings get crispy in the oven?
Drying the wings thoroughly, using baking powder, and baking them on wire racks at high heat ensures maximum crispiness.
Can I use whole wings instead of separated wing pieces?
Yes. Simply cut each whole wing into drumette, flat, and tip. Discard or save the tips for making stock.
Is baking powder essential?
Yes, baking powder helps raise the pH and creates tiny bubbles in the skin, which leads to superior crispiness.
Can I make these wings ahead of time?
You can season the wings ahead and refrigerate them uncovered for up to 12 hours. This actually improves crispiness because the skin dries out more.
What dipping sauces pair well with these wings?
They pair well with lemon garlic yogurt sauce, ranch, or a mildly spiced chili sauce.
Can I use frozen wings?
Yes, but thaw them completely and pat very dry before seasoning.
Why do I need wire racks?
Wire racks allow air circulation under the wings, ensuring all sides crisp evenly.
Can I adjust the seasoning?
Absolutely. The seasoning mix is versatile—adjust the flavors to your preference.
How do I know the wings are cooked?
The wings should be golden brown, crispy, and have an internal temperature of at least 165°F.
Can these wings be made without aluminum foil?
Yes, foil is optional—it simply helps with easy cleanup.
Conclusion
These crispy baked chicken wings are a reliable, flavorful, and simple option for any occasion. With the right combination of baking powder, high heat, and a well-balanced seasoning blend, you’ll enjoy perfectly crisp wings every time—without frying. Whether served with fresh vegetables and dipping sauces or as a centerpiece for gatherings, this recipe is sure to become a favorite.
These crispy baked chicken wings are golden, flavorful, and irresistibly crunchy without the need for frying. Seasoned with lemon pepper and spices, they’re perfect for game day, parties, or weeknight meals.
Ingredients
Cooking spray
1 medium lemon, zested (2 teaspoons finely grated zest)
2 tablespoons baking powder
1 tablespoon plus 1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt (only if using salt-free lemon pepper seasoning)
4 pounds party chicken wings (36 to 44 separated pieces)
Instructions
Preheat oven to 425°F. Position oven racks in the upper and lower thirds. Line two baking sheets with foil and place wire racks on top. Spray racks with cooking spray.
In a large bowl, combine lemon zest, baking powder, lemon pepper, garlic powder, onion powder, smoked paprika, and kosher salt (if needed). Whisk to mix.
Pat chicken wings dry thoroughly. Add to the bowl and toss to coat evenly with the seasoning blend.
Arrange wings on prepared racks, spacing about 1/2 inch apart for air circulation.
Bake for 35–40 minutes, flipping every 20 minutes, until wings are crispy and golden brown.
Serve hot with your favorite dipping sauce.
Notes
Use baking powder (not baking soda) to ensure crisp skin.
Dry wings thoroughly before seasoning for best results.
Wire racks help air circulate under wings for even crisping.
Air fryer option: Cook at 400°F for 20–25 minutes, shaking halfway.
Reheat in the oven, not microwave, to maintain crispness.
