These irresistibly crispy Lemon-Pepper Chicken Wings bring a zesty zing with every bite!
I make a lot of chicken wings. I have a family of five, and our weekly grocery bill adds up, especially since I don’t like to feed my kids pre-packaged, highly-processed meals. I’d like to say we’re vegan, but nope—we’re a family of omnivores, so meat is often on the menu. That’s why I’m a huge chicken wing fan. They’re fairly cheap, versatile, and, as this lemon-pepper chicken wings recipe shows, they’re dang delicious.
These baked wings are a healthier alternative to the deep-fried variety you get at restaurants, and not to brag, but the homemade lemon-pepper sauce is finger-licking good. I don’t even miss the fried flavor, and when I do, I can always pull out my air fryer.
So, what makes this sauce so special? For starters, it has all my favorite flavors. A blend of melted butter, garlic, honey, and fresh ginger works to balance the tart lemon juice. Don’t worry, lemon fans! There’s still a bit of tartness to the sauce.
Whether serving them for your next game day spread or dinner, these lemon-pepper chicken wings won’t disappoint. Grab a cold one and dig in!
Are Lemon-Pepper Chicken Wings Healthy?
While they’re certainly not low-fat, lemon-pepper chicken wings are baked instead of fried. Baking reduces the amount of added fat, so, in that sense, they are healthier. That said, the skin is definitely fatty. It may be tempting to take the skin off, but then your chicken wings will dry—no one wants that. However, you could use less butter in the sauce or swap it with olive oil. That should bring the saturated fat down a bit.
Lemon—a Tasty Salt substitute
As my family can attest, I use lemons in everything. I just love ‘em. But lemons aren’t just awesome flavor enhancers. Lemon juice can be a healthy substitute for salt, like in this chicken wings recipe. The acidity in lemon juice amps the natural flavors of the chicken, much like salt does. It creates a bright, tangy profile, with just enough flavor so that you could probably cut the salt in this recipe by half—or remove it altogether, if you wish!
How to Make Ahead and Store
To save time, I’ll season the wings and prep the sauce a day ahead. Just be sure to store the wings and sauce separately in airtight containers in the fridge. When ready to serve, bake the wings and heat up the sauce before tossing them together. Cooked wings should last 3 to 5 days.
Serving Suggestions
When making these wings for my kids, I like to serve them up with classic comfort sides like Bacon Mac And Cheese. And, much to my kids’ disappointment, I’ll also serve some Oven-Roasted Vegetables. Actually, they’ve been really digging Brussels sprouts lately, especially these Maple-Roasted Brussels Sprouts! For game days and casual hangs, I’ll make some Air-Fryer Buffalo Cauliflower and serve it with homemade Buffalo Sauce. Also, let’s not forget about healthy takes on the classics, like these Baked Onion Rings and made-from-scratch Healthy Nachos!
Ingredients
For the chicken wings:
- 2 pounds chicken wings
- 2 1/2 tablespoons cornstarch
- 1 teaspoon black pepper powder
- 1 teaspoon salt
- 1 tablespoon olive oil
For lemon-pepper sauce:
- 1 teaspoon cornstarch to thicken
- 1/3 cup unsalted butter melted
- 3/4 cup lemon juice
- 1 tablespoon honey
- 1 tablespoon garlic powder
- 1 tablespoon fresh ginger grated
To garnish:
- Parsley (optional)
- Lemon wedges (optional)
Instructions
Bake the wings:
- Preheat the oven for about 10 minutes at 420 degrees Fahrenheit.
- Add the chicken wings to a bowl, then add the cornstarch, black pepper, salt and oil. Be sure the wings are covered with these ingredients.
- Place the wings on an oven rack, leaving a small space between them. Bake for 25 minutes, then flip the chicken wings and bake for an additional 25 minutes.
For the lemon-pepper sauce:
- In a small bowl or cup, mix the cornstarch with 2 teaspoons of cold water. Stir and reserve.
- Add the butter to a small or medium saucepan over medium heat. Stir until melted. Add the lemon juice, honey, garlic powder, and ginger. Cook 2 minutes, stirring occasionally.
- Stir again, then add the cornstarch mixture. Cook for 2 or 3 more minutes until the sauce is thick.
- Add the sauce to the chicken wings, making sure to cover them well.
- Serve with chopped parsley and lemon wedges (optional).
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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