Appetizers
Lawry's Lemon Pepper seasoning transforms ordinary chicken wings into a crispy, zesty centerpiece that disappears faster than you can say "game day." Honestly, I've burned through three batches testing this recipe—each time, the wings came out perfectly golden and packed with that bright, tangy kick.
The secret lies in balancing oven heat with the right prep technique to keep them crispy from start to finish, no matter how long they sit.
This recipe delivers restaurant-quality results with just five key ingredients and 30 minutes of active time. You'll start with chicken wings tossed in Lawry's Lemon Pepper seasoning, then bake them until they're golden and crispy.
The beauty of this method is its flexibility—whether you're feeding a crowd or prepping for meal prep, the wings stay crispy even after reheating. No soggy aftertaste here.
By the time you're done, you'll have wings with a crunchy exterior that shatters at every bite, a tender interior that's juicy without being greasy, and a flavor profile that's bright, tangy, and impossible to resist.
The lemon pepper seasoning creates a perfect balance of heat and zing, making these wings ideal for parties, game days, or even a weeknight snack. Serve with ranch or blue cheese dressing for the ultimate crowd-pleaser.
Pro tip: Double the batch and freeze half for later—these wings reheat beautifully in the oven or air fryer. The key to keeping them crispy is a quick blast of heat before serving. Let's get cooking!
Ingredients for lawry's lemon pepper chicken wings
Five simple ingredients and Lawry's Lemon Pepper seasoning—game-changer for crispy wings every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Split into drumettes and flats |
| Lawry's Lemon Pepper Seasoning 🌶️ | 2 tbsp | Plus extra for garnish |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For tossing wings |
| Cornstarch 🌾 | 2 tbsp | For crispy coating |
| Large Eggs 🥚 | 1 whole | Beaten for dredging |
| Unsalted Butter 🧈 | 2 tbsp | Melted for basting |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The wings are the star, so grab bone-in, split joints—they crisp up better than flats alone. Costco or Trader Joe's usually have them pre-split, but if not, ask the butcher to do it. Freshness matters: look for wings that are pale pink, not gray. The Lawry's seasoning? Any brand works, but the yellow packet is the classic choice. I always grab an extra packet—half goes on the wings, half gets sprinkled right before serving for that extra zing. If you're prepping ahead, keep the seasoned wings in the fridge for up to 24 hours before baking.
No Lawry's? Mix 1 tsp lemon pepper seasoning with 1 tsp garlic powder and 1 tsp paprika—close enough. Cornstarch is non-negotiable for crispiness, but if you're out, all-purpose flour works in a pinch. The butter basting is what keeps these wings juicy and crispy—don't skip it. For extra tang, add a splash of lemon juice to the basting butter. And if you're feeding a crowd, double the batch—these disappear fast. Trust me, I've hosted enough game days to know.
These wings reheat beautifully—just 5 minutes at 400°F to restore that crunch. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months. Pro tip: Line your baking sheet with parchment paper for easy cleanup. The seasoning clings best when the wings are dry, so pat them thoroughly with paper towels before tossing in the cornstarch. Worth the extra minute.
Why You'll Love This Recipe
- No-Fuss Crunch: I swear by the cornstarch trick—just toss those wings in flour, dip 'em in beaten eggs, then coat with seasoning. Five minutes tops, and you’ve got that addictive crisp without frying or deep-frying drama.
- Zesty Kick: That Lawry’s Lemon Pepper blend isn’t just good—it’s the kind of tangy, peppery punch that makes you reach for seconds. The olive oil keeps it juicy while the seasoning clings like a flavor hug.
- Game for Any Gathering: Between us, these wings are my secret weapon for game day, potlucks, or lazy Sundays. They’re hearty enough for a main but easy enough to toss in a salad or wrap for lunch the next day.
- Budget-Friendly Leftovers: A pound of wings and a jar of seasoning stretch farther than you’d think. Double the batch, reheat in the oven, and you’ve got a week’s worth of snacks—no takeout guilt, just crispy satisfaction.
Step-by-step instructions for Lawry's lemon pepper chicken wings
Here's how to get that signature zesty crunch that stays crispy through every bite.
Prep and Season the Wings
Start by splitting the 2 lb chicken wings into drumettes and flats. Pat them completely dry with paper towels—this is non-negotiable for crispy skin. In a large bowl, toss the wings with 2 tbsp Lawry's Lemon Pepper Seasoning until they're evenly coated. I like to press the seasoning into the meat so it sticks, especially on the thicker parts.
Add the 2 tbsp extra-virgin olive oil and toss again until every wing glistens. Let them sit for 15 minutes at room temperature while you prep the next steps. This resting time helps the seasoning adhere better and ensures even cooking later. Here's the thing—don't skip this step. The wings will be more flavorful and crispier because of it.
Create the Crispy Coating
In a shallow bowl, beat the 1 whole large egg until just combined. It doesn't need to be frothy—just smooth enough to coat the wings. In another bowl, mix the 2 tbsp cornstarch with 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder. This is your secret weapon for that extra-crispy texture.
Working in batches if needed, dip each wing into the beaten egg, letting any excess drip off. Then roll it in the cornstarch mixture, pressing gently to make sure it sticks to every surface. Place the coated wings on a wire rack set over a baking sheet—this allows air to circulate so they crisp up properly. Don't stack them or they'll steam instead of crisp.
Bake for Initial Crisp
Preheat your oven to 425°F. This high temperature is crucial for getting that signature crispy texture. Once hot, bake the wings for 25 minutes, flipping them halfway through at the 12-minute mark. You'll know they're ready when the edges turn golden brown and the coating looks dry and crispy—not sticky or wet.
Here's where it gets fun—after 25 minutes, remove the wings from the oven and transfer them to a large bowl. Drizzle with the 2 tbsp melted unsalted butter and 1 tbsp freshly squeezed lemon juice. Toss gently to coat, then return them to the baking sheet. This basting step adds moisture that keeps the wings crispy instead of dry while infusing that bright lemon flavor.
Finish with Extra Crunch
Bake for another 10-15 minutes until the wings are deep golden brown and the coating is uniformly crispy. They should feel dry to the touch but still juicy when you cut into one. If they're browning too quickly, tent with foil for the last few minutes to prevent burning.
For the final touch, sprinkle with extra Lawry's Lemon Pepper Seasoning while they're still hot. Serve immediately with toothpicks for easy handling—these wings are best enjoyed fresh out of the oven when the coating is at its crispest. The lemon butter basting keeps them from getting soggy, so you can enjoy that perfect crunch even when they've been sitting for a while.
Pro Tips For Making Lawry'S Lemon Pepper Chicken Wings
- PAT THE WINGS DRY: The Lawry’s seasoning won’t stick worth a damn if your wings are damp. Grab paper towels and wipe them down thoroughly—even if it feels like overkill. I used to skip this, and half the coating would flake off during frying. Trust me, the extra 30 seconds saves you from sad, uneven wings.
- USE A THERMOMETER: The recipe might say “until golden brown,” but that’s vague. Chicken wings need to hit 165°F internally—no guessing. I learned this the hard way when I pulled them out at 155°F, and they turned rubbery. A cheap instant-read thermometer is your friend here.
- DON’T OVERMIX THE BATTER: The cornstarch-egg slurry should coat the wings lightly, not turn them into a gloppy mess. Stir just until smooth, then let the wings sit in the bowl for 2 minutes—this helps the coating adhere without clumping. Overmixing = thick, uneven batter that burns before it browns.
- FRY IN BATCHES: Crowd the pan, and your wings steam instead of crisp. Work in single-layer batches—even if it means two trips to the fryer. I know, it’s annoying, but rushing this step turns crispy wings into soggy disappointment. A wire rack over a baking sheet afterward keeps them from getting greasy while they drain.
Storing and reheating your lawry's lemon pepper chicken wings
Refrigerator Storage
Storing these lemon pepper wings properly is key to keeping that crispy texture intact. After they cool completely, place them in an airtight container with a paper towel on top to absorb any excess moisture.
Store in the fridge for up to 3-4 days—just make sure they're completely cooled before sealing. I always double-check they're not touching each other, or they'll lose that crunch. 🌡️
Freezer Prep
For longer storage, freeze the wings on a parchment-lined tray for 1 hour to prevent sticking, then transfer to a freezer bag with all the air squeezed out. They'll keep for up to 3 months without losing flavor.
When you're ready to eat, don't thaw first—just pop them straight from the freezer into the oven at 400°F for 15-20 minutes with a splash of water in the pan to restore crispiness.
Oven Reheating
My go-to method for reheating is the oven—it's foolproof for crispy results. Spread wings on a baking sheet lined with fresh parchment paper and bake at 400°F for 5-7 minutes. The high heat reactivates that cornstarch crust while keeping the inside juicy.
For extra zing, brush with a tiny bit of melted butter before reheating. This works even for wings stored in the fridge or freezer.
Air Fryer Crunch
If you're short on time, an air fryer is your best friend for reheating. Preheat to 375°F, then cook wings in batches for 3-4 minutes, shaking the basket halfway. The rapid heat mimics fresh-out-of-the-oven crispiness.
I like to add a spritz of olive oil before air frying to help restore that golden coating. Just 2 minutes is all it takes for a perfect crunch.
Microwave Hack
When you're in a real pinch, the microwave can work—but it's not ideal for crispiness. Place wings on a microwave-safe plate with a damp paper towel over them. Heat on high for 45-60 seconds, then flip and repeat.
The towel helps trap moisture while keeping the wings from drying out completely. It won't be as crispy as oven or air fryer, but it's better than soggy wings.
Serving Warm
For the absolute best texture, serve wings straight from the oven or air fryer. That 5-minute window after reheating is when they're at their crispiest.
If you're prepping ahead for a party, keep them warm in a 200°F oven on a wire rack for up to 2 hours—this maintains the crunch while keeping them warm. Just don't skip that final sprinkle of Lawry's seasoning before serving! ✨
Nutrition facts
Frequently asked questions
Can I use frozen chicken wings for this recipe?
Just thaw them completely in the fridge overnight first. Never use cold wings straight from the freezer—they won't cook evenly. Pat them completely dry before seasoning, as any moisture will prevent that perfect crispy coating. For extra insurance, let them air-dry on a wire rack for 10 minutes after thawing.
What's the best way to keep these wings crispy when serving?
Serve them immediately on a wire rack set over a baking sheet to allow air circulation. If you must hold them, keep the oven at 200°F and reheat for 5 minutes before serving. For parties, use a chafing dish with a warming tray—this maintains crispiness while keeping them warm. Never stack wings in containers or they'll steam and lose their crunch.
Can I make these wings in an air fryer instead of the oven?
Yes! Preheat your air fryer to 375°F and cook wings in batches for 12-15 minutes, shaking the basket every 5 minutes. The cornstarch coating works perfectly in air fryers, giving you that same crispy texture. For extra flavor, spray with olive oil before cooking. Just watch closely—they crisp faster than in the oven.
Why do my wings turn out greasy instead of crispy?
Greasy wings usually mean too much oil or not enough drying time. Pat wings thoroughly before seasoning—no shortcuts here! Also, make sure your oven rack is positioned in the middle of the oven for even heat circulation. If using frozen wings, thaw completely first. The cornstarch coating needs dry wings to adhere properly. For extra insurance, bake at 425°F instead of lower heat.
What are the best dipping sauces for these lemon pepper wings?
Classic ranch or blue cheese dressing works perfectly, but try these upgrades: Spicy honey mustard (mix 2 tbsp mayo, 1 tbsp honey, 1 tsp mustard, pinch of cayenne) or creamy garlic aioli (blend 1/4 cup mayo, 1 clove garlic, 1 tbsp lemon juice). For heat lovers, a chili-lime sauce (blend 1/2 cup sour cream, 1 tbsp lime juice, 1 tsp chili powder) adds a tangy kick.