*Copycat* Lemon Pepper Wings

I am excit­ed to share this sur­pris­ing­ly EASY Copy­cat Wing recipe with you — just per­fect for foot­ball sea­son!

Three ingre­di­ents plus 2 pounds of wings & 35–45 min­utes in your oven is all it takes to make a batch of lemon pep­per wings that rivals Wing Stop. Trust me — I know exact­ly just how deli­cious those wings are. This recipe nailed it!

You will be sur­prised when I tell you that NO deep fry­er is involved ((“well hel­lo, healthy”)).


That’s right, these wings are oven-fried and still so crispy and deli­cious, with just the right amount of lemo­ny zip.


The key to a crispy oven-fried wing is the sim­ple addi­tion of corn­starch.  Just a few table­spoons added to your favorite sea­son­ing blend and these wings will rival their deep-fried cousins. All that is left is to toss the wings to coat, place them on a bak­ing rack, brush each wing light­ly with oil and bake at 425°.


Anoth­er sim­ple, tasty meal per­fect for a busy night or a game day snack!


*Copy­cat* Lemon Pep­per Wings
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
  1. 2 lbs chick­en wings
  2. 2 T corn­starch
  3. 1½ T lemon pep­per sea­son­ing
  4. 1 t sug­ar
  5. ¼ t sea salt
  6. ¼ t ground pep­per
  7. 2 T canola oil
  1. Pre­heat oven to 425°. Line two rimmed bak­ing sheets with foil and spray two bak­ing racks with non­stick spray. ((The racks should fit inside of the bak­ing sheets.))
  2. In a medi­um mix­ing bowl, com­bine all ingre­di­ents except the canola oil. Toss until the wings are even­ly coat­ed.
  3. Place the wings on the bak­ing racks, spac­ing even­ly ((approx­i­mate­ly 2″ apart)). Brush each wing with canola oil and place the racks into the pre­heat­ed oven.
  4. Bake for 25 min­utes, remove from oven and flip each wing over. Brush each wing with canola oil and return to the oven for 20–25 more min­utes.
  5. Once wings are medi­um gold­en and crispy, remove from the oven. Allow to cool 5 min­utes before serv­ing.
  6. Serves 4
  1. *For spicy lemon pep­per wings, add 1 t cayenne pep­per and 1 t red chili pep­per flakes.
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