Crispy Oven-Baked Lemon Pepper Chicken Wings | CookOS

Lemon Pepper Chicken Wings

Name: Crispy Oven-Baked Lemon Pepper Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings, flats and drumettes separated; 1 tbsp black peppercorns; 1 tbsp salt; 1 lemon, zested and juiced separately; 1 tsp garlic powder; 1 tsp onion powder; 3 tbsp unsalted butter; 2 cloves garlic, minced; 1 tbsp honey; hot sauce, to taste

Crispy oven-baked lemon pepper chicken wings coated in homemade lemon-pepper seasoning and finished with a buttery garlic-honey glaze—no deep fryer required.

🌍American 🏷️Chicken wings 🏷️Lemon pepper 🏷️Baked wings 🏷️Appetizer Game-day

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Total

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by thatdudecancook

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Ingredients

2 lbs chicken wings, flats and drumettes separated
1 tbsp black peppercorns
1 tbsp salt
1 lemon, zested and juiced separately
1 tsp garlic powder
1 tsp onion powder
3 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp honey
hot sauce, to tasteoptional

10 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a spice grinder, combine black peppercorns, salt, lemon zest, garlic powder, and onion powder. Blitz until you have a fine powder.
3
Place the chicken wings on a baking sheet in a single layer. Sprinkle the lemon pepper seasoning over the wings and toss to coat them evenly.
4
Bake the wings for 45-50 minutes, or until golden brown and crispy.
5
While the wings are baking, prepare the sauce. Melt the butter in a large skillet over medium heat.
6
Add the minced garlic to the melted butter and sauté until fragrant and lightly golden brown, about 1-2 minutes.
7
Stir in the honey, the juice from the lemon, and your favorite hot sauce to taste.
8
Once the wings are cooked, remove them from the oven and add them directly to the skillet with the sauce.
9
Toss the wings in the sauce until they are fully coated. Serve immediately.

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Tips & Notes

Pro tips

Pat wings dry before seasoning—moisture prevents crisping. Use paper towels and don't skip this step.
Toast whole peppercorns briefly in a dry skillet before grinding to deepen their flavor and reduce bitterness.
Apply the garlic-honey glaze in the last 5 minutes of baking to prevent burning while allowing it to caramelize.
For extra crispiness, arrange wings on a wire rack over the baking sheet so air circulates underneath.

Substitutions

Unsalted butter → salted butter (reduce added salt by ½ tsp)
Honey → maple syrup or agave nectar (1:1 swap, similar sweetness and gloss)
Fresh lemon zest and juice → lime (swap 1:1 for a different citrus profile)
Black peppercorns → white or Sichuan peppercorns (white is milder; Sichuan adds subtle spice)

Storage & make-ahead

Store cooled wings in an airtight container in the refrigerator up to 3 days; reheat at 350°F for 10–12 minutes until crispy.

Common Questions

Can I make these wings without separating flats and drumettes?

You can, but separating them ensures even cooking and crisping on all sides. The smaller surface area of separated pieces also helps them crisp faster in the oven.

How do I know when the wings are crispy and cooked through?

Wings are done when the skin is golden brown and crispy, and the internal temperature reaches 165°F at the thickest part. Baking time is typically 35–45 minutes at 425°F.