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. And if you've got a hankering for more Lemon Pepper goodness - this Lemon Pepper Parmesan Popcorn is ELITE!
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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.
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!
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!
These wings were Ahhhhhmazing!! Thank you so much for the recipe & inspiration for something outside of "buffalo" 😉
These were a hit at our Super Bowl party and were so easy to make! I’ll definitely be using this recipe again.
I made these and they definitely do not disappoint! Make a double amount of the sauce and really coat them.
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
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!
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!
I live in South Africa & you can’t get wgc lemon pepper Parmesan seasoning.What can I use instead?
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
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
Looks good and tasty will be cooked on Sunday. Where can I buy your seasons at. Delicious !
Williams Sonoma!
Would this work just as well in an air fryer?
yes!
Just in time for the weekend!!!!
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!