You don’t need to fuss with a deep fryer to make perfect wings, thanks to this recipe for legitimately crispy oven-baked lemon pepper wings. The key to achieving their extra-crispy texture is to ensure a dry skin by patting them with kitchen paper, then seasoning the wings in a dry brine of zesty lemon pepper seasoning, cornstarch, and baking powder before hitting the oven. Your favorite store-bought lemon pepper seasoning does the heavy lifting here (my favorite is Simply Organic brand because of its intense lemon flavor that comes straight from the peels of the fruit). The salt content can vary dramatically among brands, so taste it before using and add a little extra salt if needed. Along with this hardworking blend is a dose of English mustard powder, adding a layer of depth to the wings while paying homage to the mustard marinade that many lemon pepper wings get bathed in. After baking, the wings get tossed in a punchy citrus-forward sauce consisting of melted butter, hot sauce, even more lemon, and a generous amount of black pepper. This cayenne pepper-based hot sauce is quintessential to many lemon pepper sauces in Atlanta, where the dish originated.
Recipe information
Total Time
1 hour 15 minutes
Yield
4–6 servings
Ingredients
Wings
Sauce and Assembly
Preparation
Wings
Step 1
Toss 2½ lb. chicken wings, drumettes and flats separated, patted dry with paper towels, ¼ cup lemon pepper seasoning, 1 Tbsp. English mustard powder, and 1 tsp. sugar in a large bowl until wings are thoroughly and evenly coated. Add ¼ cup cornstarch and 1 Tbsp. baking powder and toss again until evenly coated. Arrange wings in a single layer on a wire rack set inside a rimmed baking sheet, shaking off any excess starch into bowl as you go. Chill, uncovered, at least 15 minutes and up to 1 hour.
Step 2
Meanwhile, place a rack in middle of oven; preheat to 425°.
Step 3
Drizzle 3 Tbsp. vegetable oil evenly over wings (no need to oil the other side). Bake, rotating baking sheet front to back and turning wings over halfway through, until deep golden brown and crisp, 50–60 minutes.
Sauce and Assembly
Step 4
About 15 minute before wings are done, melt ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat. Add 1 Tbsp. freshly ground pepper and cook just until fragrant, 1–2 minutes. Add ¼ cup fresh lemon juice, 2 Tbsp. hot sauce, preferably cayenne-based, 2½ tsp. garlic powder, 2 tsp. sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and a pinch of MSG (if using) and cook, whisking vigorously, just until emulsified and smooth, about 30 seconds. Remove pan from heat and let sauce cool until thickened slightly, 5–10 minutes.
Step 5
Transfer wings to a large bowl, drizzle sauce over, and add 2 Tbsp. finely grated lemon zest. Toss until wings are coated. Arrange on a platter or plates to serve.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
All the Recipes From the *Bon Appétit* Italian American Issue
We’ve got buldak chicken parm, cheesy broccoli rabe, and a tiramisu panna cotta.
