Appetizers Collection

Lemon-Pepper Chicken Wings

These crispy oven-baked chicken wings are crispy on the outside and juicy on the inside. Baking powder helps to crisp up the skin in the oven—making them taste like they've been fried, but with less fat and calories. Tangy lemon and zesty pepper work together to add a balanced flavor profile to these easy wings.


  • 3 pounds chicken wings
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 ½ tablespoons lemon zest, divided
  • 1 ¼ teaspoons ground pepper, divided
  • Lemon wedges for serving


  1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place an oven-safe wire rack on the prepared baking sheet; coat the rack with cooking spray. Pat wings dry and place in a medium bowl. Add oil and baking powder; toss to coat well. Add garlic powder, salt, 1 tablespoon lemon zest and 1 teaspoon pepper; toss well. Arrange the wings in an even layer on the prepared rack.

  2. Bake, flipping once, until the skin is crispy and a thermometer inserted into the thickest portion registers at least 165°F, about 1 hour.

  3. Transfer the wings to a clean bowl. Add the remaining 1/2 tablespoon lemon zest and 1/4 teaspoon pepper; toss well. Transfer the wings to a platter. Serve with lemon wedges, if desired.