Lemon Pepper Chicken Wings are not only flavorful, they’re very versatile. These wings can be enjoyed as an appetizer, snack, or as part of a meal. They’re light and zesty, never too heavy and full of flavor!
Why You Will LOVE This Recipe for Lemon Pepper Chicken Wings
This recipe produces very crispy, juicy wings with bright citrus flavors and a nice peppery kick. It’s simple but packs a punch and will be a guaranteed hit with family and friends. These wings are great to serve at parties — or at any time you need (or want!) quick, tasty finger food — because the recipe is so easy.
You can also easily adjust this recipe: simply add more or less of an ingredient according to your taste preferences. Baked rather than fried, these wings are on the healthy side, so you can enjoy them without guilt.
Ingredients Needed
You may already have most of the ingredients you need in your pantry to make these lemon pepper chicken chicken wings. But be sure to have some fresh ginger and honey on hand, two ingredients that add a lot of flavor to the wings.
For Baked Lemon Pepper Chicken Wings:
- 2 lbs chicken wings
- 1 tsp / 0.15 oz black pepper powder
- 1 tsp / 0.15 salt
- 2 1/2 tbsp / 0.70 oz cornstarch
- 1 tbsp olive oil
- For Lemon Pepper Sauce
- 1 tbsp grated fresh ginger
- 1 tbsp honey
- 1/3 cup unsalted butter, melted
- 1 tbsp garlic powder
- 1 tsp cornstarch (to thicken)
- 3/4 cup lemon juice
- Parsley, to garnish (optional)
How to Make Lemon Pepper Chicken Wings
Preheat
Preheat oven for about 10 minutes at 420F
Assemble
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.
Arrange
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. (Total time: 50 minutes)
For the lemon pepper sauce
In a small bowl or cup, add 1 tsp of cornstarch with 2 tsp 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 the freshly-grated ginger. Cook 2 minutes, stirring occasionally.
Stir again, then add the cornstarch. 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 lemon wedges and chopped parsley (optional)
How do I make my chicken wings crispier?
- Dry the wings with absorbent paper before starting (a kitchen paper towel works well). Be careful not to leave any wet paper residue on the wings.
- Leave enough space between the wings when you put them on the rack to bake. Spacing them out will ensure each wing will receive a good and equal amount of heat, as well as removing vapors during cooking.
- A high oven temperature is critical. You can use the oven fan to help in the cooking. In this case, keep a careful eye on the cooking time, making sure that the wings do not cook for longer than necessary.
Should I use cornstarch or baking powder for wings?
You can use baking powder because its alkalinity dries out and breaks down the chicken skin, which makes it crispy. But baking powder can sometimes have a bitter, aluminum-like taste and, depending on the brand of baking powder you use, your wings could end up with a slightly gritty, sandy texture.
Cornstarch, on the other hand, is pure starch, and the more starch, the greater the moisture absorption. The granules in the starch will absorb the water from the chicken skin, and when it encounters heat, the moisture is pushed out. Unlike baking powder, it is not mixed with anything (baking powder also contains cornstarch), and is both flavorless and odorless. In general, cornstarch is used only to alter a food’s texture. When I make chicken wings, I think cornstarch is a better option.
Tips and Tricks
- If you want to make the sauce thicker, try adding a little more cornstarch. Don’t forget to dissolve the cornstarch in water first because if you add it directly to the sauce it will not dissolve.
- You can use the tip of the wings to make broth.
- If you love black pepper, add an additional tablespoon to the sauce. Remember that the wings already contain pepper and the ginger is slightly spicy.
- If you don’t like ginger, replace the ginger with black pepper.
- Serve your wings with ranch sauce or another sauce you like.
- Sprinkle with chopped parsley or a fresh herb of your choosing, such as cilantro.
FAQ’s
No, these lemon pepper chicken wings are not Keto friendly, because the recipe includes honey. You can, however, easily convert the recipe so that it’s Keto. Simply omit the honey, or substitute it with a sugar-free sweetener.
Yes, you can definitely cook your lemon pepper chicken wings in an air fryer. You’ll need to first preheat your air fryer to 380F for 5 minutes. Once it’s ready, space out your wings in the basket, and cook at 380F for 10 minutes before flipping and letting them cook for another 10 minutes.
It’s better to use a higher wattage air fryer that’s around 1800 watts. If your air fryer has a lower wattage, simply cook your lemon pepper wings a bit longer, until they are golden brown and crispy.
This lemon pepper chicken wing recipe uses both the flat part and the drumette part (the part that looks like a ham). Separate the drumette from the flat piece, but don’t use the tips, though you can use them to make broth, if you like.
Lemon pepper chicken wings are delicious and versatile. Serve them as a snack, an appetizer, or part of a meal. Serve the wings with such side dishes such as potatoes, either roasted or mashed, rice pilaf, sautéed or roasted vegetables (carrots and green beans are both great), or an orzo salad.
Can you prepare chicken wings ahead of time? how to store them?
It’s preferable to prepare and serve these chicken wings on the same day. But if you need to prepare them ahead of time, there are two options:
- You can bake your chicken wings in the oven the day before you want to serve them, and then store them in the refrigerator, covered. When you’re ready to cook them, bring the wings to room temperature, then fry them and toss in the sauce.
- Another option is to prep the wings in the coating mixture and space them out on the baking sheet. Store this baking sheet uncovered in the refrigerator. When you’re ready to cook them, remove them from the refrigerator, bake them, then toss them in the sauce.
Ingredients
For Baked Lemon Pepper Chicken Wings
- 2 lbs chicken wings
- 1 tsp black pepper powder
- 1 tsp salt
- 2 1/2 tbsp cornstarch
- 1 tbsp olive oil
For Lemon Pepper Sauce
- 1 tbsp grated fresh ginger
- 1 tbsp honey
- 1/3 cup unsalted butter melted
- 1 tbsp garlic powder
- 1 tsp cornstarch to thicken
- 3/4 cup lemon juice
- Parsley to garnish (optional)
Instructions
Bake the Wings
- Preheat oven for about 10 minutes at 420F
- 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. (Total time: 50 minutes)
For the lemon pepper sauce
- In a small bowl or cup, add 1 tsp of cornstarch with 2 tsp 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 the freshly-grated ginger. Cook 2 minutes, stirring occasionally..
- Stir again, then add the cornstarch. 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 lemon wedges and chopped parsley (optional)
Tips & Notes:
Another option is to prep the wings in the coating mixture and space them out on the baking sheet. Store this baking sheet uncovered in the refrigerator. When you’re ready to cook them, remove them from the refrigerator, bake them, then toss them in the sauce.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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