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.
Love these wings! This is a family favorite recipe and a crowd pleaser. I was always intimidated to make chicken wings but this recipe makes it so easy and has so much flavor! 5 stars!
These are my go to football game/tailgate/Super Bowl party wings. They are always a huge hit and a quick finish in the broiler makes them super crispy and even more delicious. Rave reviews every single time!
These look so delicous. ...I will make them for superbowl! Any suggestions for what else to serve with them? It will be 4 of us. Thank you!!
Hi Gaby! My husband is wanting to use our smoker for the wings; should I still apply the seasoning before smoking, or wait until they are cooked?
I have the same question. Would love to know any modifications for smoking rather than roasting.
Thanks in advance!
You are absolutely right that these are the best wings. I never make wings at home and tried these since your recipes are always a win. These were no exception - I halved the recipe but wished I didn’t!!
The perfect party food!!
Hey Gaby! Excited to try this recipe. I’m planning to use chicken drumsticks instead of wings. Would you suggest I increase the cook time? By about how much?
best bet would be to use a meat thermometer to ensure they are cooked! Temp will stay the same but time will increase for sure
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!!
Thank you soo much for your help sharing of you fabulous recipes do soo enjoy yummy great taste
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!
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 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!
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!
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
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.