These lemon pepper chicken wings are seasoned with homemade lemon pepper seasoning and baked in the oven. Chicken wings are great for game day or any day. Wings are a great choice for an appetizer, snack, or meal.
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Welcome to My Kitchen Serenity! I’m so glad you’re here! These baked lemon pepper wings are very juicy and full of lemon pepper flavor. Let’s talk about them and get to the recipe.
You may know that I love all things lemon. Lemon desserts, lemon entrees, etc. I’ve always loved lemons. And now, I’m glad to share with you this lemon pepper wings recipe.
Lemon pepper seasoning from scratch
This recipe uses homemade lemon pepper seasoning. Lemon zest is the key ingredient and when combined with crushed peppercorns creates a fantastic BOLD flavor! You’ll remove the zest from fresh lemons and dry it out in the oven. Then you’ll grind it with black peppercorns with a spice grinder.
Sure, you could use the pre-made lemon pepper seasoning and they would turn out fine. But for this recipe, I encourage you to take a little extra time to prepare the homemade seasoning. It is so worth it.
I always have enough lemon pepper seasoning left over for later and I’ve used it on pork chops as well. These wings are quite addictive!
Keto lemon pepper wings
All of the ingredients in this recipe are keto-approved. At 0 carbs per serving, this is a great high protein, low carb meal. See the recipe card for nutritional information.
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Ingredients
- 4 pounds Wings
- 4-5 Lemons
- 3 Tablespoons Olive Oil
- 1 Tablespoons Salt
- 1 Teaspoon Black peppercorns
Love lemons? Try my Lemon Chess Pie recipe. Lemon Chess Pie is an easy, tart, ooey gooey pie that bakes up with a sweet crispy candy-like top crust.
Instructions
Step 1: Position oven rack to center position and preheat oven to warm (lowest setting). Line a large rimmed baking sheet with parchment paper and set aside.
Step 2: To prepare the lemon-pepper seasoning, wash the lemons and pat dry. Remove zest from each lemon with a citrus zester. A good zester will remove all the yellow and none of the bitter white layer.
Step 3: Spread the zest in a thin layer on the parchment paper and place in the oven. After 20 minutes, remove pan from oven and shake to make sure zest is drying evenly. Return to oven until thoroughly dried, approximately 25-30 minutes. Remove dried lemon zest from the oven and increase oven temperature to 425°F.
Step 4: Add dried lemon zest to spice grinder or food processor along with salt and black peppercorns. Grind ingredients until desired consistency is reached. Taste and adjust ratio of salt and pepper as desired.
Step 5: In a large bowl, combine chicken wings with olive oil and 1-2 tablespoons of lemon-pepper seasoning and toss until evenly coated.
Step 6: Arrange seasoned chicken wings in a single layer on rimmed baking sheet lined with parchment paper. Do not overcrowd. Place baking sheet on center rack of preheated oven and bake for 20-25 minutes.
Step 7: Remove baking sheet from oven and turn each wing to ensure they cook evenly on all sides. Return to oven and bake for another 20-25 minutes, or until wings are browned and crispy.
Step 8: Remove from oven and serve immediately with sliced celery and blue cheese or ranch dressing, if desired.
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Lemon Pepper Wings
Ingredients
- 4 lbs Chicken wings, tips removed and patted dry
- 4-5 Large lemons, zested
- 3 tbsp Extra virgin olive oil
- 1 tbsp Salt
- 1 tsp Black peppercorns, crushed
Instructions
- Position oven rack to center position and preheat oven to warm (lowest setting). Line a large rimmed baking sheet with parchment paper and set aside.
- To prepare the lemon-pepper seasoning, wash the lemons and pat dry. Remove zest from each lemon with a citrus zester. A good zester will remove all the yellow and none of the bitter white layer.
- Spread the zest in a thin layer on the parchment paper and place in the oven. After 20 minutes, remove pan from oven and shake to make sure zest is drying evenly. Return to oven until thoroughly dried, approximately 25-30 minutes.
- Remove dried lemon zest from the oven and increase oven temperature to 425°F. Add dried lemon zest to spice grinder or food processor along with salt and black peppercorns. Grind ingredients until desired consistency is reached. Taste and adjust ratio of salt and pepper as desired.
- In a large bowl, combine chicken wings with olive oil and 1 - 2 tablespoons of lemon-pepper seasoning and toss until evenly coated.
- Arrange seasoned chicken wings in a single layer on rimmed baking sheet lined with parchment paper. Do not overcrowd. Place baking sheet on center rack of preheated oven and bake for 20-25 minutes.
- Remove baking sheet from oven and turn each wing to ensure they cook evenly on all sides. Return to oven and bake for another 20-25 minutes, or until wings are browned and crispy.
- Remove from oven and serve immediately with sliced celery and blue cheese or ranch dressing, if desired.
Nutrition
If you try this recipe, let me know! I’d love to hear from you.
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