This recipe for Lemon Pepper Wet Wings is the one of the popular posts on my site, and for good reason! We're going to make some juicy chicken wings, then toss them in a tangy homemade lemon-pepper sauce. A true Atlanta staple!
These wings are zesty, healthier than their fried counterparts, and the perfect way to treat yourself. I love to make these when I'm watching the game on TV, or when I feel like take-out but don't want to spend that extra $$ on delivery fees. Serve this with a side of homemade oven-baked fries!
The Coined Breakdown
- Total Cost per serving (6 wings): $2.04
- Total Cost (about 24 wings): $8.17
- Those Other Guys: $16.99+ per serving
Ingredients
- Party-Sized Chicken Wings - Grab the wings that have been cut into wingettes and drumettes, also known as party wings. You can buy frozen, but defrost overnight in the fridge.
- Garlic and Herb Seasoning - McCormick makes a garlic and herb seasoning that tastes so great on these wings! If you can't find it, feel free to use a similar spice blend.
- Smoked Paprika - To provide color and a smoky, savory flavor.
- Garlic Powder - Gives our wings some extra umami.
- Baking Powder - This helps get the crispiest wing without frying. Make sure you get baking powder, NOT baking soda.
- Salted Butter - The base of our lemon pepper sauce is melted butter.
- Hot Sauce - To add a bit of kick to the sauce.
- Lemon & Black Pepper - You can't have lemon pepper sauce without these ingredients! We use the juice and zest of the lemon for the most flavor.
- Fresh Parsley - Chop up some fresh parsley; some is getting stirred into the sauce, and the rest is reserved for a garnish.
How to Make Lemon Pepper Wet Wings
This recipe uses my crispy oven-baked chicken wing recipe as a base for the wings. Once they are done, we quickly melt the sauce ingredients in a saucepan, then toss, and the wings are ready to eat!
Step 1: Make sure you pat the wings completely dry using paper towels. This allows the seasoning to really stick to the wings, as well as allowing the skin to get crispy in the oven.
Step 2: Add the dried wings to a large bowl and top with your seasoning mix.
Toss well, ensuring each wing is evenly covered in seasoning.
Step 3: Add them to a sheet pan lined with aluminum foil with a wire rack on top.
Stick this pan in the fridge, uncovered, to marinate for at least 20 minutes.
Step 4: Sift baking powder on top of the dried wings and toss once more until evenly covered.
Add them back to the wire rack and bake at 400°F for 40 minutes, and 425°F for another 10-15 minutes.
Step 5: For the sauce, melt together the butter, lemon juice/zest, hot sauce, black pepper, and parsley in a saucepan.
Stir well.
Step 6: Toss the cooked wings until fully coated.
I like to serve with extra chopped parsley on top for a nice pop, plus a serving of homemade ranch dip!
Recipe Pro Tips
- Dry, dry, dry your wings! It's extra work, and I really don't like using tons of paper towels... but it's imperative to get your wings as dry as possible. If you have the time, you can add the raw wings to a wire rack on top of a lined baking sheet and pop it in the fridge overnight.
- Do you have an oven with the convection setting? Use it! The convection setting allows for a more even air flow throughout the oven, so your chicken wings crisp up even better.
- Watch your sodium. Some brands of hot sauce have lots of sodium in it. If you're watching your salt intake, you can use unsalted butter instead.
Recipe FAQs
The baking powder raises the pH of our chicken wings, which breaks down some of the proteins in the skin. That makes a crispier, more evenly-cooked wing without having to deep fry.
If you're using oven-baked wings as your base, I recommend it.
This is because when we bake these wings at a high temperature, a lot of the fat underneath the skin renders out. You need to elevate the wings on a rack so the extra fat can fall.
However, because we toss this in sauce at the end, you don't have to worry about reaching the optimal level of crispiness (unless you want that!)
You can pop these in the air fryer until they are fully heated through. If you don't have an air fryer, add them to a lined baking sheet (no wire rack required for reheating!) and bake for 8-10 minutes at 390°F.
Other Bar Food Recipes You'll Love!
If you tried this Lemon Pepper Wet Wings Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
ATL-Style Lemon Pepper Wet Wings (Air Fried or Baked!)
Equipment
- Large Bowl
- Baking Sheet with Wire Rack
Ingredients
Crispy Oven-Baked Chicken Wings
- 4 pounds party-sized chicken wings about 24 wings
- 2 tablespoons McCormick roasted garlic & herb seasoning
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 ½ tablespoons baking powder
Wing Sauce
- 6 tablespoons salted butter
- 1 count lemon we use the juice and the zest
- 2 tablespoons hot sauce
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Crispy Oven-Baked Wings:
- Use paper towels to pat your wings dry, then add the dried wings to a large bowl.Take your time to do this thoroughly - the drier they are, the better they crisp up in the oven.
- Sprinkle the garlic & herb seasoning, garlic powder, and smoked paprika onto the wings. Toss wings to ensure they are evenly covered in seasonings.
- Line your baking tray with aluminum foil and add the wire rack on top.
- Add the seasoned wings to the lined baking sheet and wire rack.Let the seasonings marinate, uncovered, in the refrigerator for at least 20 minutes. If you let them sit overnight, that's fine too.
- Preheat your oven to 400°F.
- Add the marinated wings to the bowl. Sift baking powder over the wings and toss once more until evenly coated.
- Place the wings back on the lined baking sheet. It's okay if they are a little snug on the wire rack; they shrink while cooking.
- Bake the wings on your lowest oven rack for 20 minutes. Flip the wings, then cook for another 20 minutes on the highest oven rack.
- Finally, turn your oven heat up to 425°F. Bake for another 10-15 minutes on the top rack, flipping the wings every 5 minutes.Once they are at your ideal level of crispiness, you're ready to toss in the sauce.
Crispy Air Fried Wings:
- Air fry the wings at 390°F for 15-20 minutes, flipping halfway through.
Lemon Pepper Wing Sauce:
- Melt the butter in a saucepan. Zest the peel into the pot, the juice the lemon and add the juice.
- Stir in the hot sauce, black pepper, and chopped parsley.
- Take the cooked wings and toss them in the wing sauce. Serve with fries and celery/carrot sticks. Enjoy!
Joseph says
Made these for a group and everyone loved them, making them a second time rght now!
Shani W. says
Thanks for trying and commenting, Joseph!
Jones says
I’m heading to the kitchen now!!
Jameson says
So f-ing good in the air fryer, I did 18 mins at 390, didn't even need the sauce!
Shani W. says
LOL yesss! that's what I love to hear!
Tereza says
I made these last night for dinner. Everybody had a fit. They love them so much! I said those were the best wings ever! The only difference was, I made them in the deep fryer first, then tossed them in the sauce. They were divine.
Shani W. says
Thank you so much for trying! We had these last night as well 🙂
Sandy. says
Going to try ,just learning to use air fryer can't wait !
Shani W. says
You’re going to love it! Check out my air fryer cookbook with tons of easy recipes as well - https://www.coinedcuisine.com/shop/air-fried-boss-physical-cookbook/
Chloe says
I can’t wait to try these!
Shani W. says
Thanks Chloe! You're going to love them!