How To Bake The PERFECT Lemon Pepper Wings

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Many people believe the only way to make awesome chicken wings is by grilling or frying them.  I am here to debunk that myth!  I am going to teach you how to make the BEST Baked Lemon Pepper Chicken Wings that come out perfect every time!  No Air fryer, Cooking Oil, Or Grill needed, I promise. 

First things first, below you will find a short list of items you will need to achieve the best results.

• Apple Cider Vinegar
• 2 Large Lemons
• Chicken Wings, Split
• Lemon Pepper Seasoning (I use my brand, found HERE)
• Adobo Seasoning (I use my brand, found HERE)
• Salt (Omit if your Lemon Pepper has salt included, mine does not)
• Large Bowl
• Sheet Pan ( I use THIS one)
  
• Parchment Paper (I use THIS brand)
  

I am a stickler for cleaning my chicken thoroughly before cooking it.  I clean my chicken and impart flavor all at once.  Let me teach you how...

STEP 1: Place your raw chicken wings into a large bowl, filled with cold water.
STEP 2: Cut a large lemon in half, squeeze the juice from both halves into the bowl, place both halves into the bowl.
STEP 3: Add 1/3 Cup apple cider vinegar into the bowl. 
STEP 4: Add 1 TBSP Salt into the bowl.
STEP 5: Allow chicken to "marinate" for 25-30 minutes at room temperature.

After the 25-30 minutes have elapsed, you will see the impurities of the chicken floating on top of the water in your bowl.  Drain the water from your bowl, and rinse with clean water.  Rinse your chicken wings with clean water 2-3 times.  From here, you will need to inspect your chicken and remove feathers, skin, and excess fat left behind.  Preheat your oven to 425 Degrees Fahrenheit.

Once these steps are completed you separate the "drum" from the "flat" portion, with a sharp knife (optional).  My family prefers split wings, but you can definitely skip this step!

Now, here comes the MOST important part.  Do NOT skip this step.  On a large sheet pan, lay your parchment paper out.  Make sure it is large enough to cover the entire surface of the pan.   BEFORE you lay each piece of chicken onto the parchment paper, pat it down on each side with a paper towel.  Try to dry the outside of the chicken as much as you possible can.  This will ensure you get a nice coating of lemon pepper and a nice brown skin on the chicken while its cooking.  PAT your chicken Baby, PAT PAT PAT your chicken baby (Hello Inner Beyonce).

As you dry each piece of chicken, lay each piece onto the parchment lined sheet pan about 1/2 inch apart, as shown in the picture.

Give the chicken wings a nice sprinkle of Lemon Pepper,  Adobo, & Salt (sparingly) on both sides.  Do not over salt.  Lemon Pepper is generally acidic which can sometimes mimic a salty flavor.  If your lemon pepper has salt included, please omit the salt in this recipe. 

Place the sheet pan in your preheated oven and cook on 425 degrees for 40-45 minutes.  Remember, the time will vary based on how large your chicken wings are.  The internal temperature of fully cooked chicken wings is 165 Degrees Fahrenheit.  I use THIS meat thermometer (affiliate link).

I hope you enjoy these Lemon Pepper Chicken Wings as much as my family did! 

If you make this recipe, please share on your social media pages and tag me! 

Facebook: Shawna Jana Cooks      
Instagram: @ChefShawnaJana        
Twitter: @ShawnaJanaCooks

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