Fiery Lemon Pepper Wings
Fiery Lemon Pepper Wings
Ingredients
For the Chicken Wings
- 2 1/2 pounds chicken wings, flats and drumettes separated, patted very dry
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
For the Fiery Lemon Pepper Sauce
- 1/2 cup unsalted butter, melted
- 2 tablespoons lemon pepper seasoning
- 1 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon hot sauce, such as Frank's RedHot
- 1 tablespoon fresh lemon juice
For Serving
- 1/2 cup ranch dressing, for dipping
- 4 celery sticks
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top. This setup helps air circulate for crispy wings.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, combine the very dry chicken wings with baking powder and kosher salt. Toss thoroughly until the wings are evenly coated. The baking powder helps to dry out the skin and make it extra crispy.
⏱️ 5 min
- 3
Arrange the coated chicken wings in a single layer on the prepared wire rack, ensuring there is space between each wing for optimal crisping.
⏱️ 5 min
- 4
Bake the wings for 20 minutes. After 20 minutes, flip the wings and continue baking for another 20-25 minutes, or until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
⏱️ 40 min•🌡️ 425
- 5
While the wings are baking, prepare the Fiery Lemon Pepper Sauce. In a medium saucepan over low heat, melt the unsalted butter. Remove from heat and stir in the lemon pepper seasoning, cayenne pepper, garlic powder, onion powder, smoked paprika, hot sauce, and fresh lemon juice. Whisk until well combined.
⏱️ 10 min
- 6
Once the wings are cooked and crispy, transfer them to a large mixing bowl. Pour the prepared Fiery Lemon Pepper Sauce over the wings. Toss gently until all the wings are evenly coated.
⏱️ 5 min
- 7
Serve the Fiery Lemon Pepper Wings immediately with ranch dressing and celery sticks on the side for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Fiery Lemon Pepper Wings
For the Chicken Wings
- 2 1/2 pounds chicken wings, flats and drumettes separated, patted very dry
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
For the Fiery Lemon Pepper Sauce
- 1/2 cup unsalted butter, melted
- 2 tablespoons lemon pepper seasoning
- 1 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon hot sauce, such as Frank's RedHot
- 1 tablespoon fresh lemon juice
For Serving
- 1/2 cup ranch dressing, for dipping
- 4 celery sticks
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top. This setup helps air circulate for crispy wings.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, combine the very dry chicken wings with baking powder and kosher salt. Toss thoroughly until the wings are evenly coated. The baking powder helps to dry out the skin and make it extra crispy.
⏱️ 5 min - 3
Arrange the coated chicken wings in a single layer on the prepared wire rack, ensuring there is space between each wing for optimal crisping.
⏱️ 5 min - 4
Bake the wings for 20 minutes. After 20 minutes, flip the wings and continue baking for another 20-25 minutes, or until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
⏱️ 40 min•🌡️ 425 - 5
While the wings are baking, prepare the Fiery Lemon Pepper Sauce. In a medium saucepan over low heat, melt the unsalted butter. Remove from heat and stir in the lemon pepper seasoning, cayenne pepper, garlic powder, onion powder, smoked paprika, hot sauce, and fresh lemon juice. Whisk until well combined.
⏱️ 10 min - 6
Once the wings are cooked and crispy, transfer them to a large mixing bowl. Pour the prepared Fiery Lemon Pepper Sauce over the wings. Toss gently until all the wings are evenly coated.
⏱️ 5 min - 7
Serve the Fiery Lemon Pepper Wings immediately with ranch dressing and celery sticks on the side for dipping.