Crispy Lemon Pepper Buffalo Wings Recipe
These Crispy Lemon Pepper Buffalo Wings combine the zesty freshness of lemon pepper seasoning with the spicy tang of classic buffalo sauce. Baked to golden perfection and tossed in a rich, buttery buffalo sauce with a hint of sweetness and heat, these wings are crispy, flavorful, and perfect for game day, parties, or a delicious snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Chicken Wings
- 2 ½ lbs. organic chicken wings, disjointed
- 2 Tbsps lemon pepper seasoning, homemade or store-bought
- ¼ cup cornstarch
- 1 teaspoon smoked paprika
Sauce
- 2 Tbsps unsalted butter
- 1 ½ cups premium buffalo wing sauce
- 2 Tbsps pure maple syrup or raw honey
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Pinch of red pepper flakes
Optional Garnish
- Lemon wedges
Instructions
- Marinate the Chicken Wings: In a large bowl, combine the cleaned and rinsed chicken wings with lemon pepper seasoning, smoked paprika, and cornstarch. Toss until each wing is fully coated. Let the mixture sit for 10-15 minutes. For best flavor, marinate overnight or up to 2 days in the refrigerator.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and place a wire rack on top. Generously spray the wire rack to prevent the wings from sticking.
- Bake the Chicken: Arrange the wings on the wire rack in a single layer, about an inch apart. Bake for 25-30 minutes until the wings are crispy and golden brown.
- Make the Sauce: While the wings bake, melt butter in a medium 10-inch skillet over medium-high heat. Add buffalo sauce, maple syrup or honey, garlic powder, dried parsley, and red pepper flakes. Whisk continuously until the sauce reaches a boil, then reduce heat to low-medium and simmer for 2-3 minutes, stirring occasionally.
- Toss Wings in Sauce: Once wings are baked and crispy, add them directly into the skillet with the sauce. Toss thoroughly to ensure each wing is evenly coated.
- Serve and Garnish: Remove wings from heat and serve immediately with lemon wedges on the side and your favorite dipping sauce if desired.
Notes
- For crispier wings, marinate the chicken wings overnight or for up to 2 days.
- If you don’t have cornstarch, potato starch or arrowroot powder can be used as alternatives.
- Use a wire rack on the baking sheet to allow air circulation and promote crispiness.
- Store leftovers in an airtight container and refrigerate for up to 3-4 days.
- Reheat leftover wings in the oven at 375°F for best texture or microwave if short on time.
- Adjust the level of heat by varying the amount of red pepper flakes in the sauce.
