Lemon Pepper Wings (No Flour)

Lemon pepper wings without flour are exactly what they sound like. Crispy chicken wings seasoned with lemon pepper, but made without any flour coating.

You can get a naturally crispy skin from either a cornstarch coating, a dry brine, or just plain high-heat frying that crisps up the skin on its own. But I prefer the baking powder.

Lemon Pepper Wings Recipe

Key Ingredients

Chicken wings (flats and drums separated): Separating them gives you even cooking across the board.

Baking powder: This is the secret to crispy oven-baked skin without a deep fryer. It raises the surface pH so the skin dehydrates faster and browns harder. I accidentally used baking soda once and the wings tasted like soap, so double check the label.

Unsalted butter: The fat base that carries every bit of lemon and pepper flavor directly onto the wing surface.

Fresh lemon juice and zest: The juice gives the sauce its bright, sharp acidity while the zest punches in the deep citrus aroma. I’ve tried both fresh and bottled juice side by side and the fresh version wins by a mile. You can actually smell the difference before you even taste it.

Tips to Make It Perfect

Dry the wings until the paper towel comes away clean: Surface moisture is the enemy of crispy skin. I use at least three paper towels per batch and the crunch is worth every one.

Use a wire rack, not a flat baking sheet: Wings sitting directly on a pan steam in their own fat on the bottom side. The rack lets hot air circulate underneath so you get crispiness all the way around without flipping twice.

Make the sauce while the wings bake, not before: Butter solidifies fast once it’s off the heat. You want it warm and liquid the moment the wings come out so it coats evenly instead of clumping.

Toss the wings while they’re screaming hot: Hot skin absorbs the butter sauce and locks it in. If you wait even five minutes, the wings cool down and the sauce just slides off the surface.

Try my simple lemon pepper wings no flour recipe here:

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Lemon Pepper Wings

Crispy baked chicken wings tossed in a bright, zesty lemon pepper butter sauce with a kick of garlic. Golden, juicy, and impossibly easy to make.

⏱ Prep 10 min🔥 Cook 45 min⏰ Total 55 min🟢 Easy🍽 Appetizer🌍 American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 4 +

US Metric

• 2 lbschicken wings (tips removed, flats and drums separated)
• 1 tablespoonbaking powder
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 1 teaspoongarlic powder
• Lemon Pepper Butter Sauce
• 4 tablespoonsunsalted butter
• 2 tablespoonsfresh lemon juice
• 1 tablespoonlemon zest
• 11/2 teaspoonscoarsely ground black pepper
• 1/2 teaspoongarlic powder
• 1/4 teaspoonsalt

Instructions

1. 1Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with cooking spray.
2. 2Pat the chicken wings completely dry with paper towels. Toss them in a large bowl with baking powder, salt, black pepper, and garlic powder until evenly coated.
3. 3Arrange the wings in a single layer on the wire rack, making sure none are touching. Bake for 25 minutes.
4. 4Flip the wings and bake for another 20 minutes until the skin is golden and crispy.
5. 5While the wings bake, melt the butter in a small saucepan over medium-low heat. Stir in the lemon juice, lemon zest, coarsely ground black pepper, garlic powder, and salt. Cook for 1 minute and remove from heat.
6. 6Transfer the hot wings to a large bowl. Pour the lemon pepper butter sauce over them and toss until every wing is evenly coated.
7. 7Serve immediately with extra lemon wedges on the side.

Nutrition per serving

380

cal

28g

fat

0g

sugar

30g

protein

820mg

sodium

📌 Notes

• Patting the wings dry is the single most important step for crispy skin. Skip it and the baking powder can't do its job.
• Baking powder, not baking soda. Baking soda will leave a metallic, soapy taste.
• For extra crispy wings, let them sit uncovered on the wire rack in the fridge for 1 hour before baking.
• Use coarsely ground black pepper in the sauce, not fine ground. You want visible pepper flecks and a stronger pepper bite.

By Sam

How to Pair

These wings are on the lighter, brighter side compared to something saucy like buffalo chicken wings, so you want pairings that complement that citrus-forward flavor without drowning it out.

• Wheat beer or a crisp pilsner is a natural fit.
• Non-alcoholic drinks can be lemonade or sparkling water with a squeeze of lime, which keeps things clean and refreshing.
• Celery and cucumber slices, a light coleslaw dressed with vinegar rather than mayo, or a fresh corn salad all work without competing.
• Garlic parmesan dipping sauce is a popular pairing, and ranch works too if you want something creamy to balance the pepper heat.
• For a full spread, these Lemon Pepper Wings sit nicely next to something rich and smoky like pulled pork sliders since the brightness of the lemon pepper cuts right through the fat.