Why You’ll Love This Recipe

• 3 Ingredients & Easy-To-Make. All you need is chicken wings, lemon pepper seasoning, and a bit of oil to coat the wings before baking them in the oven.

• 3 Cooking Methods. You can make these chicken wings in the oven, in the air fryer, or on the grill, I share how to make these wings with each cooking method below.

• Crowd Friendly. Whether you’re making them for a crowd or yourself, you can scale this recipe easily by doubling or tripling the recipe.

Let me show you how to make them.

Ingredients You’ll Need

All you need is 3 ingredients!

• Chicken wings. You can use both drumettes and/or flats. Tips removed.

• Olive oil. You can also use melted unsalted butter.

• Lemon pepper seasoning. The perfect zesty and citrusy kick for these chicken wings!

• Optional. Chopped cilantro or parsley for garnish, lemon wedges, and cilantro garlic sauce for serving!

Step-By-Step Instructions

First things first, we want to prep the chicken wings before cooking.

Pat the chicken wings dry with a paper towel. We don’t want any moisture on these wings. Similarly, you can also place them in the fridge to dry out for 30 minutes prior to baking them.

Prep the chicken wings. In a large bowl, add the chicken wings with oil (or butter), and lemon pepper seasoning. Toss the wings until they are evenly coated. Set aside.

Baking Chicken Wings In the Oven

Arrange the chicken wings. Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray. Lay the chicken wings evenly on the baking sheet about 1 inch apart so they cook evenly.

Bake the lemon pepper chicken wings. Place in the oven and bake for 35 minutes or until chicken wings are cooked through.

Note: Not all ovens are created equal so keep an eye on them at the 35-minute mark. If they are not yet cooked/crispy, continue to cook for 5-10 more minutes until the internal temp is 165ºF.

Making Chicken Wings In The Air Fryer

• Spray the basket of the air fryer with cooking spray.

• Lay the chicken wings evenly in the basket about 1/2 inch apart so they cook evenly. You can stand the drummettes up along the side of the basket to make room for the flats, or make the chicken wings in batches.

• Fry for 12 minutes at 360ºF. Flip and cook for another 12 minutes and then flip them again, increase the temp to 400ºF, and cook for another 6 minutes until fully cooked and crispy.

• Once the wings are cooked, transfer them to a platter and allow them to cool. Serve with your favorite wing sauce or squeeze with lemon wedges, if desired.

Making Chicken Wings On the Grill

• Preheat a grill to medium-high heat.

• Lightly oil the grill grates to keep the chicken wings from sticking.

• Place the wings on the grill in a single layer.

• Cook the chicken wings over direct heat for 20 minutes, turning every 5-10 minutes until and the skin is golden and crispy.

• Make sure the internal temperature of the chicken wings is 165ºF. Remove from the grill and allow to cool slightly.

How many chicken wings per person for an appetizer?

Ten whole wings can be cut into 20 pieces (10 drumettes and 10 flats).

The recipe below is for 2 1/2 pounds of chicken wings which makes about 4 servings (20-25 wings total).

As a general rule of thumb, for a main appetizer, you can estimate about 6-8 wings per person. For a smaller appetizer (or for a quick weeknight dinner), you can estimate about 4-6 wings per person.

What’s the secret to crispy wings?

• Drying out the wings. Before cooking the chicken wings, it’s important to pat them dry with paper towels or place them in the fridge, uncovered, for 30 minutes. This removes any excess moisture, which can cause the wings to steam instead of crisp up in the oven or air fryer.

• Cooking at high heat. Whether you’re making these wings in the air fryer or baking them in the oven, cooking the wings at a high temperature helps to create a crisp exterior while keeping the meat tender and juicy.

• Using a wire rack. To make oven-baked chicken wings, place the wings on a parchment-lined baking sheet with a wire rack so that air circulates around the wings as they’re baking, resulting in a crispier texture.

• Let the wings rest. Letting the chicken rest for a few minutes before serving allows the juices to redistribute throughout the meat, stay crispy, and prevent them from drying out.

Storage Tips

• Make sure the chicken wings have cooled before storing them. This will help prevent condensation from forming inside the storage container and keep the wings from getting soggy.

• Transfer the wings to an airtight container or a resealable bag to prevent air from getting in and keep the wings fresh for longer.

• Be sure to store the wings within 2 hours of cooking them. You can store them in the fridge for up to 4 days or in the freezer for 2-3 months for optimal flavor and texture.

Serving Tips

• Cilantro Garlic Sauce. A creamy and tangy dipping sauce pairs well with the zesty flavors of lemon pepper chicken wings.

• Lemon wedges and herbs. I love squeezing lemon over the wings and garnishing with finely chopped herbs like parsley or cilantro.

• Cocktails! Chicken wings are a popular bar food, and they pair well with a cold beer or a refreshing cocktail like a Classic Cuban Mojito, Cuba Libre, Guava Margarita, Frozen Mango Moscow Mule Recipe, or Italian Limoncello Margarita.