Crispy Oven-Baked Lemon Pepper Chicken Wings

Ideal for game day, casual dinners, or entertaining, they’re finished with fresh lemon juice and a sprinkle of dried parsley. Serve with ranch or blue cheese for a classic pairing.

For the wings

• 2 lbs chicken wings, about 18 wings
• 1 tbsp neutral oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp baking powder
• Cooking spray

For the lemon pepper butter

• 1/4 cup butter, softened
• 1 tsp Kewpie mayo
• 2 tbsp lemon pepper seasoning

Serve with:

• Lemon wedges
• Dried parsley
• Ranch or blue cheese for dipping

• Preheat the oven to 425°F (220°C).
• Pat the wings dry with paper towels to remove moisture—this helps them crisp.
• In a large bowl, toss the wings with oil, salt, black pepper, garlic powder, onion powder, and baking powder until evenly coated.
• Place a cooling rack on a parchment-lined sheet pan and spray the rack with cooking spray.
• Arrange the seasoned wings on the rack and bake for 45–50 minutes, flipping once halfway through, until they are golden and crispy.
• While the wings bake, combine the softened butter, Kewpie mayo, and lemon pepper seasoning in a bowl to make the lemon pepper butter.
• When the wings are done, toss them in the lemon pepper butter so they are fully coated.
• Serve the wings hot with lemon wedges, a sprinkle of dried parsley, and ranch or blue cheese for dipping.
• Squeeze fresh lemon juice over the wings just before serving for an extra burst of brightness.

Notes