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Crispy Baked Lemon Pepper Chicken Wings

Crispy Baked Lemon Pepper Chicken Wings

Extra-crispy oven-baked chicken wings tossed in olive oil and a bright, zesty lemon pepper seasoning. No deep fryer and no mess, just golden, crunchy wings with a fresh peppery finish for game day or any night.

By Olivea Kitchen | Published June 24, 2026

Jump to Recipe
Prep 10 min
Cook 50 min
Total 60 min
Easy

Why We Love This Recipe

We love these wings because baking them, rather than deep-frying, lets you skip the fryer and the cleanup while still getting a crisp, golden crunch. You coat them in extra virgin olive oil instead of a bath of refined oil, so the fat on the plate is mostly monounsaturated, in keeping with the Mediterranean-diet pattern, and the lemon keeps everything bright.

We toss the wings in High Phenolic Extra Virgin Olive Oil, a smooth, balanced oil suited to high oven heat, which helps the skin crisp and carries the lemon pepper into every crevice. The peppery character of a fresh high-phenolic oil is its hydroxytyrosol and other polyphenols, the most studied compounds in olive oil. Olivea is developed with Harvard-trained cardiologists, USDA Certified Organic, single-origin from Messinia, Greece, early harvest, and qNMR-verified by the University of Athens; if you are curious, you can read the research on olive-oil polyphenols or browse the evidence on our science page. Polyphenols are highest in a fresh bottle, so reaching for a fresh, peppery oil is how the most of them reach the plate.

Chicken wings bring satisfying protein, the lemon adds a hit of vitamin C, and a sprinkle of parsley contributes vitamin K, so these land closer to bright and fresh than heavy and greasy.

View Nutrition Facts

Recipe Success Tips

Pat the wings bone-dry.

Surface moisture is the enemy of crispy skin. Pat the wings thoroughly with paper towels before they ever meet the oil, and let them sit uncovered in the fridge for an hour if you have time.

Use baking powder, not baking soda.

A teaspoon of aluminum-free baking powder tossed with the wings raises the skin's surface pH and helps it blister and crisp in the oven. Baking soda in its place will taste metallic.

Bake on a wire rack.

Setting the wings on a rack over a sheet pan lets hot air circulate underneath so they crisp on all sides without flipping into a steamy puddle of rendered fat.

Coat in olive oil before they bake.

Toss the wings in High Phenolic Extra Virgin Olive Oil so the seasoning adheres and the skin browns evenly. Its smooth, balanced character takes the high oven heat cleanly.

Add fresh lemon zest at the end.

Lemon pepper seasoning has dried zest, but a hit of fresh zest tossed on the hot wings wakes the whole dish up with real citrus aroma you can smell across the room.

Finish raw with a peppery oil.

A light drizzle of Ultra High Phenolic Extra Virgin Olive Oil over the finished wings adds a grassy, peppery top note. Used raw on a fresh bottle, its polyphenols and flavor reach the plate at their best.

Ingredients

4
servings
  • 3 tbsp High Phenolic Extra Virgin Olive Oil
  • 2 lb chicken wings, split into flats and drumettes
  • 1 tsp aluminum-free baking powder
  • 2 tbsp lemon pepper seasoning
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp fresh lemon zest
  • 2 tbsp flat-leaf parsley, chopped
  • 2 tsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Rimmed Baking Sheet
Wire Rack
Large Mixing Bowl
Paper Towels
Tongs
Microplane or Zester

How to Cook Crispy Baked Lemon Pepper Chicken Wings

PREP

1
Preheat the oven to 425F and set a wire rack over a rimmed baking sheet. Pat the wings completely dry with paper towels.
2
In a large bowl, toss the wings with the baking powder, garlic powder, salt, and half the lemon pepper seasoning until evenly coated.

BAKE

3
Drizzle the High Phenolic Extra Virgin Olive Oil over the wings and toss again so every piece is glossed and the seasoning clings. Its smooth, balanced character takes the high oven heat cleanly and helps the skin brown.
4
Arrange the wings in a single layer on the rack, not touching, and bake 45 to 50 minutes, turning once halfway, until deep golden and crisp.

FINISH

5
Transfer the hot wings to a clean bowl and toss with the remaining lemon pepper seasoning and the fresh lemon zest.
6
Scatter the parsley over the top and finish with a light drizzle of Ultra High Phenolic Extra Virgin Olive Oil for a fresh, peppery lift, then serve right away.

Recipe Notes

Pile the wings up with lemon wedges and a cooling dip, ranch or a Greek yogurt and herb sauce, for a game-day spread. They sit comfortably alongside other crowd-pleasing chicken like our grilled chimichurri chicken on a bigger platter.
For honey lemon pepper wings, whisk a tablespoon of honey into the finishing oil before tossing. If you want the same bright seasoning on a quick weeknight dinner instead of wings, our easy lemon pepper chicken uses pan-seared breasts.
Toss and bake with the High Phenolic Extra Virgin Olive Oil, a smooth, balanced oil suited to high oven heat. Finish raw with a drizzle of Ultra High Phenolic for its bold, peppery top note. For more lemon-and-garlic chicken in this family, try our lemon garlic chicken.
You can dry and season the wings several hours ahead and keep them uncovered in the fridge for even crispier skin. Leftovers keep up to three days; re-crisp them in a hot oven rather than the microwave. Store your olive oil away from heat and light to protect its fresh flavor.

Nutrition Facts per Serving

Nutrition Facts
Serving size about 5 wings
Calories 420
% Daily Value*
Total Fat 32g41%
Saturated Fat 7g35%
Trans Fat 0g
Unsaturated Fat 24g
Monounsaturated Fat 18g
Polyunsaturated Fat 5g
Cholesterol 145mg48%
Sodium 680mg30%
Total Carbohydrate 2g1%
Dietary Fiber 0.5g2%
Total Sugars 0g
Includes 0g Added Sugars 0%
Protein 30g60%
Vitamin A 70mcg8%
Vitamin C 4mg4%
Vitamin D 0.3mcg2%
Calcium 40mg3%
Iron 1.6mg9%
Potassium 260mg6%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

These wings put olive oil to work two ways, a High Phenolic coating for the bake and a raw Ultra High Phenolic finish. For an easy daily polyphenol habit with no cooking involved, our Olivea Hydroxytyrosol Supplement delivers a measured dose of olive polyphenols straight from the same single-origin oil.

Olivea Hydroxytyrosol Supplement
Olivea Hydroxytyrosol Supplement
$40.00
Add to Cart

Frequently Asked Questions

Pat the wings bone-dry, toss with a little baking powder and olive oil, and bake on a wire rack at high heat so air circulates underneath. The baking powder and dry surface are what give you crunch without a fryer.
425F for 45 to 50 minutes gives a deep golden, crispy skin while the meat stays juicy. Turning them once halfway helps them brown evenly on both sides.
Do both. Season part of it on before baking so it bakes into the skin, then toss the hot wings with the rest plus fresh zest so the citrus stays bright.
Yes. Air-fry at 400F for about 18 to 22 minutes, shaking the basket once, until crisp. The same dry-then-oil-and-season method applies.
They are naturally gluten-free as written, since there is no flour or breading. Just check that your lemon pepper seasoning and baking powder are certified gluten-free.
A smooth, balanced extra virgin olive oil suited to high oven heat, like Olivea High Phenolic Extra Virgin Olive Oil, helps the skin crisp and carries the seasoning. Save a bolder oil to finish raw at the table.
Combine dried lemon zest, coarse black pepper, garlic powder, and salt. Toasting the pepper briefly before grinding deepens the flavor if you want to go from scratch.
A cool ranch, blue cheese, or a Greek yogurt herb dip all balance the peppery citrus. Extra lemon wedges on the side keep each bite bright.
Reheat in a 400F oven or air fryer for several minutes rather than the microwave, which turns the skin soft. They crisp back up nicely straight from the fridge.

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