Crispy Baked Lemon Pepper Wings
1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and place an oven-safe wire rack on top.
2. Pat the chicken wings thoroughly dry with paper towels, then transfer them to a large mixing bowl.
3. Sprinkle the baking powder over the wings and toss until each piece is lightly and evenly coated. This helps create an extra-crispy exterior while baking.
4. Add the olive oil, fresh lemon zest, minced garlic, and lemon pepper seasoning. Toss again until the wings are well seasoned.
5. Arrange the wings in a single layer on the wire rack, leaving a little space between each piece. Lightly season with kosher salt.
6. Bake for 45–50 minutes, flipping the wings halfway through, until golden, crispy, and cooked through to an internal temperature of 165°F.
7. Remove from the oven and allow the wings to rest for about 5 minutes.
8. Serve warm with fresh lemon wedges for an extra burst of citrus, if desired.
Directions
1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and place an oven-safe wire rack on top.
2. Pat the chicken wings thoroughly dry with paper towels, then transfer them to a large mixing bowl.
3. Sprinkle the baking powder over the wings and toss until each piece is lightly and evenly coated. This helps create an extra-crispy exterior while baking.
4. Add the olive oil, fresh lemon zest, minced garlic, and lemon pepper seasoning. Toss again until the wings are well seasoned.
5. Arrange the wings in a single layer on the wire rack, leaving a little space between each piece. Lightly season with kosher salt.
6. Bake for 45–50 minutes, flipping the wings halfway through, until golden, crispy, and cooked through to an internal temperature of 165°F.
7. Remove from the oven and allow the wings to rest for about 5 minutes.
8. Serve warm with fresh lemon wedges for an extra burst of citrus, if desired.