I'm prefacing the following statement with the fact that I know this is a bold claim. But I'm not backing down. These Lemon Pepper Parmesan Wings are truly the best wings you'll ever make in your life. Period. End of story.
Lemon Pepper Parmesan Wings at a Glance
- 🕒 Total Time: ~50 minutes
- 👪 Servings: 4–6
- 🍝 Cuisine Type: American / Game Day Appetizer
- 🧂 Flavor Profile: Crispy baked wings tossed in buttery lemon pepper seasoning with a salty Parmesan finish — bright, savory, and totally addictive
- 📖 Dietary Info: Gluten-free; contains dairy; contains poultry
- 📦 Storage Notes: Best enjoyed fresh; store leftovers in the fridge up to 3 days and reheat in the oven or air fryer to re-crisp
- ⭐ Why You’ll Love It: All the punchy flavor of classic lemon pepper wings with a cheesy twist. Easy to make, crowd-friendly, and perfect for game day or casual entertaining.
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Why I Love This Recipe
WOW WOW WOW as Poppy would say. These Lemon Pepper Parmesan Wings are next level amazing. Truly the most perfect wings to date. Lemon Pepper seasoning, and extra sauce that gets topped once the wings are crispy, and then some extra lemon and salt to bring it all together... HOLD THE PHONE THESE WILL WIN ANY GAME DAY PARTY.
I'm not even exaggerating when I tell you that when we shot these at the studio last week, all 5 of us sat around the table and ate them one by one, in silence, licking our fingers, until they were gone.
Your welcome to use your favorite Lemon Pepper blend - but this Lemon Pepper Seasoning is my favorite obviously!! Other than that, you don't need anything fancy to make these. Just make sure you buy the wings that are already separated. As in the drumette and the wingette are separated from each other. That way you'll get the crispiest wings and don't have to worry about roasting them a little longer. Add them to your Game Menu round up and thank me later!
If you need more game day recipe inspiration - check out this round of 100+ What's Gaby Cooking recipes that make for the perfect finger food while watching a game.
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Ingredients
- Chicken wings
- Olive oil
- Dalkin & Co Lemon Pepper Seasoning
- Unsalted butter
- Garlic
- Lemon
- Parmesan cheese
- Kosher salt
- Freshly cracked black pepper
Substitutions
🍗 Wing & Protein Options
- Chicken wings — classic and perfect for this flavor combo.
- Drumsticks or flats only — use what you prefer or what’s available.
- Chicken tenders — great if you want less mess and quicker cooking.
- Cauliflower florets — excellent plant-based swap; roast until crispy before tossing.
🧀 Parmesan Options
- Freshly grated Parmesan — best flavor and melt.
- Pecorino Romano — saltier and sharper.
- Grana Padano — milder and nutty.
🧈 Butter & Fat Swaps
- Unsalted butter — classic for tossing the wings.
- Salted butter — just adjust added salt.
- Olive oil or ghee — lighter option with great flavor.
🌶 Flavor Boosters
- Crushed red pepper flakes — add heat.
- Fresh garlic or garlic powder — more savory depth.
- Chili crisp — spicy, crunchy upgrade.
- Honey or maple syrup (just a touch) — balances the citrus and salt.
How to Make
Preheat the oven to 425°F. Pat the wings dry and place them on a parchment-lined baking sheet.
Drizzle with olive oil and season generously with Dalkin & Co Lemon Pepper Seasoning, plus a pinch of salt and pepper. Toss to coat evenly.
Bake for 40–50 minutes, flipping halfway through. Add extra seasoning if needed.
Meanwhile, make the sauce by melting butter in a small saucepan over low heat. Stir in olive oil, garlic, lemon zest and lemon juice. Once fragrant, remove from heat.
Transfer the wings into a bowl and toss with the sauce and and parmesan cheese. Let cool slightly before serving.
🍋🧀✨ Tips & Tricks for the Best Lemon Pepper Parmesan Wings
Golden, crispy, and wildly addictive
- Pat the wings completely dry. This is step one for crispy wings. Any extra moisture will steam the skin instead of letting it crisp up.
- Season generously. Wings need bold seasoning. Lemon pepper should really shine so every bite is bright and punchy.
- Give the wings space. Arrange them in a single layer with room in between so hot air can circulate. Crowded wings = soggy wings.
- Flip halfway through baking. Turning them ensures even browning and crispy skin on all sides.
- Finish hot and fast. A blast of high heat at the end helps render the fat and gives you that deep golden color.
- Toss while the wings are hot. Parmesan sticks best when the wings are fresh out of the oven and still sizzling.
- Use freshly grated Parmesan. It melts slightly and clings to the wings way better than pre-grated cheese.
- Add lemon at the end. Fresh lemon zest or juice right before serving keeps the flavor bright and balanced, not bitter.
- Serve immediately. These wings are at their absolute best hot, crispy, and straight from the pan. No waiting around.
FAQ's
How do I make sure my chicken wings are crispy?
Pat the wings dry before cooking to remove any excess moisture.
Bake on a wire rack over a baking sheet to allow air to circulate around the wings.
Don't overcrowd the pan—give the wings space so they roast rather than steam.
Can I use frozen chicken wings?
Yes! Just make sure to thaw them completely in the fridge before cooking. If they’re frozen, they’ll release moisture, which can make them soggy. Pat them dry after thawing.
Do I flip the chicken wings while baking?
Yes, flipping helps them cook evenly and get crispy on both sides. Flip them about halfway through the cooking time.
Can I cook chicken wings in an air fryer?
Absolutely! Preheat your air fryer to 400°F, and cook the wings for about 20–25 minutes, shaking the basket halfway through. This method gives you crispy wings with less oil.
Similar Recipes
Lemon Pepper Parmesan Wings
Ingredients
For the Wings:
- 2 dozen chicken wings
- 2 tablespoons olive oil
- 3 tablespoons Dalkin&Co Lemon Pepper Seasoning
For the Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 6 cloves garlic minced
- 1 lemon zested and juiced plus more for serving
- ¾ cup freshly grated parmesan cheese plus more for garnish
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 425 F. Pat dry wings and place on a baking sheet lined with parchment paper.
- Drizzle with olive oil and season with the Dalkin&Co Lemon Pepper Seasoning on both sides with a pinch of salt and pepper. Toss to combine.
- Bake for 40-50 minutes, flipping halfway through and adding extra seasoning if needed.
- Just before the wings are done, make the sauce by melting the butter in a small saucepan on low heat. Add the olive oil, garlic, lemon zest and juice, stir to combine. Once fragrant, remove from heat.
- Remove the wings from the oven, place in a large bowl. Toss the wings with the sauce and the parmesan cheese.
Notes
- Pat the wings completely dry. This is step one for crispy wings. Any extra moisture will steam the skin instead of letting it crisp up.
- Season generously. Wings need bold seasoning. Lemon pepper should really shine so every bite is bright and punchy.
- Give the wings space. Arrange them in a single layer with room in between so hot air can circulate. Crowded wings = soggy wings.
- Flip halfway through baking. Turning them ensures even browning and crispy skin on all sides.
- Finish hot and fast. A blast of high heat at the end helps render the fat and gives you that deep golden color.
- Toss while the wings are hot. Parmesan sticks best when the wings are fresh out of the oven and still sizzling.
- Use freshly grated Parmesan. It melts slightly and clings to the wings way better than pre-grated cheese.
- Add lemon at the end. Fresh lemon zest or juice right before serving keeps the flavor bright and balanced, not bitter.
- Serve immediately. These wings are at their absolute best hot, crispy, and straight from the pan. No waiting around.
Hey Gaby, I live in Ireland and can't get your Lemon Pepper seasoning 🙁 Any ideas for substitute spices/herbs?
Followed recipe exactly and the wings were absolutely delicious !! Crispy and flavorful !!!
This recipe was super easy! I seasoned with (Dalken and Co Lemon Pepper) and left in refrigerator on rack for several ours to marinate and dry out. The family raved and devoured before I could get photos (:
The best wings EVER!
Made this for the superbowl this year! It looked so good in pictures, but when the day came to make it, I was dreading the outcome because my homemade wings have never turned out well. However, these were DELICIOUS and my husband said they were far better than any wings we've recently had at restaurants. Highly recommend!!
This recipe is the bomb! Family loved it and I had to make a second batch. The parmesan clumped up in the sauce so on the second batch, I made the sauce portion and poured it on the wings then sprinkled the parmesan and tossed. This coated much better. One question, if I put all of the sauce ingredients together, how do I keep the lemon from turning the fresh garlic blue?
The HIT of Super Bowl! Everyone raved about them! I feel like we are professional wing connoisseurs and these reign supreme!!! So good! Thank you
Made these for the Super Bowl today and they were delicious!! Very easy and full of flavor. Our fav dish of the night
These wings are so flavorful and super easy to make! The sauce is subtle and packed with texture and flavor. What a nice alternative to traditional wings. Just yummy goodness!
Yes, yes, yes!!!!!
These were DELICIOUS! My favorite wing of all-time. I'm not a big fan of sauce based wings, so this recipe really appealed to me. Perfectly crispy, and a bonus that they're not deep fried. Didn't use the butter sauce. Cannot wait to make them again. Long time reader and first time commenter on this site. Really love WGC!!! I'm inspired every day by your recipe collection.