This recipe started as a one-pan experiment on a rainy Sunday when I wanted wings that tasted bright and fresh but still had truly crispy skin. I’d grown tired of soggy, sauced wings and wanted something that combined the crunch of a well-rendered skin with the lively zing of fresh lemon and black pepper. After a few trials — adjusting salt, trying aluminum-free baking powder, testing oven positions and the air fryer — this method landed in regular rotation at our house. The result is wings with shatteringly crisp skin and a lemony finish that never feels cloying. The crust is dry and crackly thanks to a brief uncovered rest in the fridge, and the finishing lemon-butter (or olive oil for dairy-free) dresses them without losing crispness.

I first discovered the power of the dry brine and baking powder technique while chasing perfect roasted skin, and once I paired that with zesty lemon-pepper, it became a party favorite. On game day they disappear within minutes; on weeknights they make an indulgent but reliable dinner paired with a simple salad or fries. Texture is everything here: seek a deep golden exterior and tender meat that pulls away from the bone with a gentle tug. The bright, slightly floral lemon zest and coarse black pepper cut through the richness, making these wings feel lighter and more sophisticated than your typical sauced version.

Ingredients

• Chicken wings: 3 pounds of drumettes and flats, patted dry. Choose fresh or fully thawed wings; drier skin equals crisper results. If possible, buy wings from a single source for even cooking.
• Kosher salt: 1 1/2 teaspoons Diamond Crystal (use 1 teaspoon if using Morton). Salt draws moisture from the skin and seasons through for balanced flavor.
• Aluminum-free baking powder: 1 1/2 teaspoons. This is essential for that browned, crackling exterior; do not substitute baking soda.
• Garlic powder (optional): 1 teaspoon. Adds a savory backbone without overpowering the lemon.
• Lemons (zest and juice): 2 lemons for about 2 tablespoons packed zest and 2 tablespoons juice. Fresh zest carries volatile oils that brighten the dish—do not use dried zest.
• Black pepper: 1 1/2 teaspoons freshly ground for proper bite; pre-ground pepper lacks the same aromatics and heat.
• Sugar and finishing salt: 1/2 teaspoon sugar plus 1/4 teaspoon kosher salt in the blend, with flaky salt to finish as desired to lift flavors.
• Butter: 3 tablespoons melted (swap olive oil for dairy-free). Butter helps the lemon-juice cling and gives a glossy finish; olive oil is a great alternative that keeps crispness.
• Honey (optional): 1 teaspoon to round the acidity. Use only if you want a slight sweet balance.
• Garnish: Chopped parsley or thinly sliced scallions for color and freshness.

Instructions

Make the Lemon-Pepper Blend: Grate the zest from two lemons into a small bowl, capturing about 2 tablespoons packed. Add 1 1/2 teaspoons freshly ground black pepper, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt (omit salt if your store-bought blend is high sodium). For extra aromatic intensity, briefly microwave the zest for 20 to 30 seconds or dry it on a baking sheet at 200 degrees F for 10 to 15 minutes, then cool before mixing—this concentrates the lemon oils. Prep and Dry-Brine the Wings: Pat 3 pounds of wings completely dry. Toss in a large mixing bowl with 1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton), 1 1/2 teaspoons aluminum-free baking powder, and 1 teaspoon garlic powder if using. Ensure an even, light coating. Arrange wings skin-side up on a wire rack set over a rimmed baking sheet (or in the air-fryer basket). Refrigerate uncovered for at least 30 minutes up to 24 hours; the exposed time firms the skin and promotes crisping during cooking. Oven Method — Extra Crispy: Preheat oven to 450 degrees F (425 F convection). Position rack in the upper-middle. Line a sheet pan with foil for easy cleanup and lightly oil the rack. Space wings so they are not touching. Roast 35 to 45 minutes, flipping once at about 25 minutes, until the skin is deeply golden and the thickest pieces reach 185 to 195 degrees F for pull-off-the-bone tenderness. For ovens that run hot, try a low-then-high option: 30 minutes at 275 F then finish 35 to 45 minutes at 425 F for a controlled render and crisp finish. Air Fryer Method — Fast & Super Crisp: Preheat the air fryer to 400 degrees F. Arrange wings in a single layer and work in batches for even air flow. Cook about 8 minutes, shaking or turning halfway, then continue until skin is deeply crisp and internal temperature reaches 165 F (allow carryover to 175–185 F for pulling off the bone if you prefer more doneness). Air fryers vary; add 2–4 minutes if needed for extra color. Toss with Lemon-Butter: Whisk together 3 tablespoons melted butter (or olive oil), 2 tablespoons fresh lemon juice and 1 teaspoon honey if using. Place hot wings in a large bowl, sprinkle half of the lemon-pepper blend over them, drizzle the butter mixture and toss gently to coat without steam-sogginess. Taste and add more lemon-pepper blend to reach your preferred brightness. Finish with extra black pepper and flaky salt. Serve and Garnish: Transfer to a platter and garnish with lemon wedges and chopped parsley or sliced scallions. Serve immediately to preserve the crisp exterior.

Storage Tips

Cool wings to room temperature for no more than two hours, then store in an airtight container in the refrigerator for up to four days. To maintain crispness, place wings on a wire rack inside the container so they do not sit in pooled juices. For longer storage, freeze on a sheet tray until solid, then transfer to a freezer-safe bag for up to three months. Reheat frozen or refrigerated wings in a 375 degrees F oven on a wire rack set over a sheet pan for 8 to 12 minutes, or use a 350 F air fryer for 4 to 6 minutes, until the skin crisps and the interior is heated through.

Ingredient Substitutions

If you need dairy-free, swap melted butter with high-quality extra virgin olive oil; it clings well and keeps the finish glossy. For a less acidic profile, halve the lemon juice and increase zest for aroma without extra tang. If you prefer a smoky element, add 1/2 teaspoon smoked paprika to the dry brine. For lower sodium, reduce added kosher salt by half and rely on flaky finishing salt sparingly. If lemons are out of season, use lime zest for a sharper, greener note but reduce juice slightly to avoid overpowering bitterness.

Serving Suggestions

Serve these with crisp celery sticks and a tangy yogurt-dill dip or a classic blue cheese sauce for game day. For a lighter meal, pair with a lemony arugula salad, roasted sweet potatoes or crispy oven fries. Garnish with thin lemon slices and chopped parsley for color. These wings also brighten a charcuterie board when served alongside cured meats and pickles, or make a festive appetizer when placed on a warm platter with toothpicks for guests.

Seasonal Adaptations

In summer use extra citrus: add 1 tablespoon of orange zest to the lemon-pepper blend for complexity. In winter swap parsley garnish for thinly sliced scallions and add a pinch of cayenne to the finished toss for a warming kick. For holiday gatherings, double the batch and finish with chopped fresh herbs—rosemary works surprisingly well with lemon if finely minced—and serve alongside roasted root vegetables for a heartier plate.

Meal Prep Tips

Dry-brine wings the night before and refrigerate uncovered; when you’re ready to cook, simply preheat the oven or air fryer and roast. Cooked wings can be portioned into individual meal containers with a small container of lemon-butter on the side; toss just before serving for fresh flavor and preserved crispness. For parties, bake wings ahead, hold on a wire rack in a warm oven (200 degrees F) to stay crisp, and toss with the lemon-pepper blend right before serving.

These lemon-pepper wings are simple to prepare, highly adaptable, and reliably delicious. Whether you use the oven or the air fryer, aim for deep golden skin and a bright finishing squeeze of lemon. Make them your own and enjoy the joy of sharing a bowl of perfectly crisp, zesty wings with friends and family.