Quick Description
These High-Protein Lemon-Pepper Chicken Wings are crispy on the outside, juicy inside, and coated in a bright, zesty lemon-pepper glaze that makes every bite addictive.
They’re oven-baked or air-fried (your choice), require no breading, and stay completely macro-friendly — high in protein, low-carb, gluten-free, and guilt-free.
Whether you eat them for dinner, meal prep, game night, or as a high-protein snack, these wings deliver the perfect combination of tangy citrus, buttery pepper, and golden-brown crispiness.
Servings & Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients List
For the Chicken Wings
- 2 lbs chicken wings, flats + drums
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon baking powder (helps crisp the skin)
For the Lemon-Pepper Butter Sauce
- 2 tablespoons butter (or olive oil for low-fat version)
- 1 ½ tablespoons lemon pepper seasoning
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- Zest of ½ lemon (optional but highly recommended)
Optional Garnish
- Fresh parsley
- Extra lemon pepper seasoning
- Lemon wedges
Instructions
Step 1: Prep the Wings
Pat the wings completely dry with paper towels.
Dry skin = maximum crisp.
Place wings in a bowl and toss with:
- Olive oil
- Salt
- Pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Baking powder
Mix well to coat every wing evenly.
Step 2: Air Fryer Method (crispiest)
Preheat air fryer to 400°F (200°C).
Arrange wings in a single layer (do not stack).
Cook 22–25 minutes, flipping halfway, until golden and crispy.
Oven Method (also crispy)
Preheat oven to 425°F (220°C).
Line a baking sheet with foil and place a wire rack on top.
Arrange wings skin-side up on the rack.
Bake 35–40 minutes, flipping halfway.
Step 3: Make the Lemon-Pepper Sauce
In a small saucepan, melt the butter over low heat.
Stir in:
- Lemon pepper seasoning
- Lemon juice
- Garlic powder
- Lemon zest
Warm until smooth and fragrant.
Step 4: Toss the Wings
Place hot wings in a large bowl.
Pour the lemon-pepper sauce over the top.
Toss until every wing is coated.
Taste and add extra lemon pepper if you want more punch.
Additional Notes
- For even crispier wings, refrigerate uncovered for 1–2 hours before cooking.
- To make them low-fat, replace butter with 1 tablespoon olive oil + extra lemon juice.
- To increase protein, serve with a Greek yogurt dip.
Dietary Info (Per Serving)
Approximate values:
- Calories: 260–290
- Protein: 24–28 g
- Fat: 18–22 g
- Carbs: < 2 g
- Gluten-Free
- Keto-Friendly
- High-Protein
Ingredient Details & Substitutions
- Chicken wings: Can use drumsticks or thighs — adjust cooking time.
- Butter: Use ghee for richer flavor or olive oil for lighter option.
- Baking powder: Only use aluminum-free to avoid metallic taste.
- Lemon pepper: Fresh lemon + ground pepper + garlic also works if premade isn’t available.
Recipe Variations & Serving Suggestions
Spicy Lemon Pepper Wings
Add ½–1 teaspoon cayenne or chili flakes to the sauce.
Garlic-Parmesan Lemon Wings
Add 2 tablespoons grated Parmesan after tossing.
Creamy High-Protein Dip
Mix:
- ½ cup Greek yogurt
- 1 teaspoon lemon pepper
- 1 teaspoon lemon juice
- pinch garlic
Perfect for dipping.
Storage & Make-Ahead
Fridge:
Store for up to 3 days.
Reheat:
Air fry 5 minutes at 380°F for perfect crisp.
Freezer:
Freeze cooked wings up to 3 months.
