Amazing Crispy Baked Lemon Pepper Wet Wings (may cause addiction)

I created this recipe for my brother who has Celiac disease and can’t eat gluten but LOVES Lemon Pepper Wet Wings. He lived in Atlanta for a while (where these are king) and gained an appreciation for their saucy, citrusy flavor. So, I made a version that is baked (so, easy for the cook) and void of gluten. These Crispy Baked Lemon Pepper Wet Wings are where it’s at, and couldn’t be simpler to whip up.

What are Baked Lemon Pepper Wet Wings?

Hailing from the delicious Southern city of Atlanta, GA, these wings are lemony through and through. They’re typically fried, though. So we’re changing that up today. Thanks to a citrus-fortified butter sauce and a dry spice rub, there’s just lemon going on all over the place with these things. The “wet” portion of the program comes from the butter sauce that’s flooded down all over the crispy baked wings when they’re done.

We’re talking 10/10, no notes, 100% would recommend with these things. They’re really great, I have to admit. Watching my Dad and brother sample them was pretty amusing, as they just ooohed and ahhhed over them.

Baked Lemon Pepper Wet Wings: My Secret Weapon Ingredient

To make an even better butter sauce, I like to sneak some chicken stock concentrate into the mix. This stuff really helps the chicken taste like an even more happy and fully realized version of itself, and just adds a punch of savory goodness to the butter. That, in combination with garlic and onion powders, and lots of lemon makes for one very tasty bath for these juicy chicken wings.

What You’ll Need to Make these Lemon Pepper Wet Wings (baked)

Chicken wings, a bevy of spice drawer staples, and butter are what you’ll need for this easy baked chicken wings recipe. The hero ingredients, however, are really the cornstarch + baking soda combination. They work in tandem to create this amazing crispy crunch that holds its integrity all throughout the baking process. That sounds a little dramatic, but it’s true all the same.

Many baked wings recipes will call for flour and baking soda. These work just fine, but for my money? It’s cornstarch and baking soda all day. Furthermore, please feel free to add to the spices as you like, taking my amounts as mere starting points.

Baked Lemon Pepper Wet Wings: INGREDIENTS

• 12 chicken wings (whole or trimmed are fine, see note)
• 2 tablespoons lemon pepper seasoning
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup corn starch
• 3 teaspoons baking soda
• Olive oil, for brushing

For the “wet” lemon butter sauce

• 1 stick (8 tablespoons) butter
• Scant teaspoon chicken stock concentrate (or 1 cube chicken bouillon)
• Zest and juice of 1 lemon
• 2 teaspoons lemon pepper seasoning
• 1 teaspoon garlic powder
• One teaspoon onion powder
• Salt to taste

You will also need: a large sheet pan, aluminum foil,  and a baking rack

How to make these Baked Lemon Pepper Wet Wings

We’ll toss the wings with a tasty blend of dry spices and then coat them with corn starch and baking soda. They’ll go into the fridge to dry out for a while (helps with the crisping of things), and then they just bake for about 35 minutes or so. No need to flip, by the way. I’ve found thats not really all that necessary of a step here. And anytime we can nix a step, that’s a win, right? Right.

Baked Lemon Pepper wet Wings: DIRECTIONS

1. Adjust the oven rack to the middle position. Cover a large sheet pan with foil and place a rack over top. Spray the rack with non-stick spray. Okay, let’s do this now … 
2. Put the wings in a huge bowl and add the lemon pepper seasoning, smoked paprika, garlic powder, and onion powder.
3. In a small bowl, combine the cornstarch and baking soda. Add this to the bowl with the seasoned chicken and toss/stir to thoroughly coat all of the chicken. Arrange the wings on the baking sheet in a single layer, and place in the fridge for at least 30 minutes to dry out/season.
4. Preheat the oven to 425 degrees F. Brush the visible surfaces of the wings with olive oil.
5. Bake the wings for 35 to 40 minutes, until very golden brown and visibly crisped all over. 
6. Meanwhile, in a small saucepan over medium heat, add the butter, stock concentrate, lemon zest and juice, lemon pepper seasoning, garlic and onion powders, and salt to taste. Turn off the heat when the butter is melted.
7. Arrange the wings on a platter and drench with the lemon butter (amazing, I know). Enjoy while they’re nice and warm. 

Baked Lemon Pepper Wet Wings NOTES:

1. I can only ever find whole chicken wings in my store, and if you’d like them trimmed down to what you’d see in a restaurant (for example), you can ask the people behind the meat/butcher counter to do this for you. It’s also totally find to just cook them whole, with the tips.

2. This recipe/method also works great for drumsticks and bone-in, skin-on chicken thighs. 

If you like the looks of these baked lemon pepper wet wings, you might also want to try:

Thai Crispy Chicken Salad

Firecracker Chicken

Best Homemade Orange Chicken

Brown Sugar Chili Baked Chicken Wings

Everything Bagel Baked Wings

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