Go Back
–+ servings
Print Recipe
4.84 from 31 votes

Lemon Pepper Parmesan Wings

Say it with me...Lemon Pepper Parmesan Wings! These will put any other wing to shame - even buffalo! I said what I said!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Servings: 6 people
Author: Gaby Dalkin

Ingredients

For the Wings:

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.

Nutrition

Calories: 216kcal | Carbohydrates: 4g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 234mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 288IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 0.3mg