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.
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 Parmesan seasoning, and extra parmesan 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 seasoning – but this one is obviously my favorite!! 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.
These bake at 425 degrees until done and then get coated with a butter mixture that will have you licking your fingers for hours. I promise, you’ll be obsessed. Add them to your Super Bowl 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.
Lemon Pepper Parmesan Wings
Ingredients
For the Wings:
- 2-3 dozen chicken wings
- 2-3 tablespoons olive oil
- 2-3 tablespoons What's Gaby Cooking lemon pepper parmesan 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
- 3/4 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 What's Gaby Cooking lemon pepper parmesan seasoning seasoning on both sides with a pinch of salt and pepper. Toss to combine.
- Bake for 45-50 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 and parmesan cheese. Once fragrant, remove from heat and toss onto cooked wings.
- Drizzle the sauce once the wings are out of the oven. Toss the wings so they’re all coated. Sprinkle some more What's Gaby Cooking lemon pepper parmesan seasoning on top along with more parmesan cheese, fresh lemon juice and salt to taste.
I don’t have time to buy your lemon pepper Parmesan seasoning. I do have nutritional yeast, Parmesan and lemon pepper. Can I make something similar with what I have? Thx.
yes – in my write up I say that you’re welcome to use any of your fav lemon pepper blends! or totally make it yourself!
Just in time for the weekend!!!!
Would this work just as well in an air fryer?
yes!
Looks good and tasty will be cooked on Sunday. Where can I buy your seasons at. Delicious !
Williams Sonoma!
Quick question. In the sauce ingredients you indicate 3T of olive oil, but in the directions it doesn’t say to add it with the better. Do you heat both? Thank you.
yes add with the butter in the sauce
Just now came across this. I make a bad a##*” lemon pepper wing, bit THIS sounds so delicious, I’m just waiting for the market to open so I can get some fresh wings, that’s probably going to be brunch for me today. Can’t wait to make Gabys’ recipe. Would love to find out how I can get the “Gabys’ lemon pepper parmesan seasoning”
it’s linked in the post!! xx
I live in South Africa & you can’t get wgc lemon pepper Parmesan seasoning.What can I use instead?
Does it ruin things if you let this marinate overnight? Just trying to simplify bc I want to make a couple of your recipes. Thanks for these fun recipes!
shouldn’t be an issue!
Just bought the seasoning at William Sonoma!! Can’t wait to try them!! Every time I make your recipes I get rave reviews from my friends and I’m always sharing your recipes!
I’m planning on making these ahead of time for our super bowl party today. Do you have a recommendation for transporting them so they don’t get soggy?? Can’t wait to try!
I would re-bake at 425 for 5-10 mins to recrisp once you get to your final location
I made these and they definitely do not disappoint! Make a double amount of the sauce and really coat them.
These were a hit at our Super Bowl party and were so easy to make! I’ll definitely be using this recipe again.
These wings were Ahhhhhmazing!! Thank you so much for the recipe & inspiration for something outside of “buffalo” 😉
If we have to buy the ones that are not separated and separate them ourselves how long do you suggest roasting them for? Thanks!
if you’re separating the wings, they bake for the same time!
This is my first time at “What’s Gaby Cooking”, so that means these wings were also a first for me. If I can be super blunt here, I was so dis-trusting of the accolades when I started to read. I was dubious about the recipe and dubious of Gaby. I thought I was being set up for some type of “Emperor with no clothes” scam…then I kept reading about the wings and feelings from the gut got me so curious about the bold claims. My initial “no way” thoughts morphed to “Maybe they are special/I hope they are special”. At the very least, ultimately I did feel/trust Gaby’s sincerity. Dinner last night was shockingly ummmazing, and absolutely/hands down the best wings I have ever tasted, let alone having ever made. And now I begin the adventure of discovering more recipes within this site. Thank you Gaby, so so much… I am a fan.
Jeff – this comment made my day! Welcome to What’s Gaby Cooking!
Made these for a super bowl party and they super crispy without feeling heavy, flavorful and were a big hit. They went so quickly my partner only got to eat one and asked me to make them again, so we had them for dinner with salad later the same week. It was a perfect meal.
I’m from Buffalo, and have had wings at countless restaurants, as well as homemade. My sister in law made these, and I have to say, hands down, they are the BEST wings that I have EVER had!!
Awesome job with the recipe
I AM HONORED
My husband is die hard buffalo wing guy. He’s never liked any other. EXCEPT THESE!!! He said that these are his absolute favorite. I made them several times for different people and everyone loves them. Never any leftovers. I had to buy 2 more tins of seasoning!
HONORED!
HI there – is that 2-3 dozen whole wings or 2-3 dozen drum and flat pieces? Or do you have an estimate of the weight of wings to purchase? Thanks!
drum and flat!
Gaby, I have made these wings about a half of a dozen times…. I can not and will not eat another wing. Neither will my family. We LOVE these. I have found the perfect ratio for baking them too. The last 10-12 minutes I also convection bake them. Crispy on the outside, juicy on the inside. Your seasoning blend is stocked in my house I have 2-4 containers at all times. Thank you SO much for this recipe. It’s a favorite for sure!
Hi Gaby! I made these for Super Bowl, and they were delicious. If I want to double the recipe, would you recommend cooking to sheets in the oven at the same time, or would you recommend me bake two separate batches?
2 sheets is probs fine!
Thank you soo much for your help sharing of you fabulous recipes do soo enjoy yummy great taste
Literally the best wings. So easy you may feel like you’re missing a step. You’re not. Made these for the Super Bowl last year and now they are on my rotation when I have friends over. Soooooooo good!!