Lemon Pepper and Garlic Parmesan Wings
2 kinds of wings into one
Requested by @maryjeny9624 and @OO_sunflower_OO I’m happy ya’ll asked for the recipe 🙂
I’m big on a 4-flavor combo — something that packs all the punch with sour, heat, and a kiss of sweet and salty. These wings are a huge flavor bomb, so go into this recipe prepared, my love.
Garlic must be chopped raw — the jarred liquid stuff simply won’t do. I once read that Anthony Bourdain said, “Too lazy to peel fresh? You don’t deserve to eat garlic.” Just throwing out that point of view to push you even further to chop up fresh garlic for these wings 🙂
Ingredients
Chicken wings: 2 lb drumettes and flats, tips discarded
Thai fish sauce: 1 Tbsp (adds deep savory umami)
Fresh lemon juice: 2 Tbsp (about 1 lemon)
Lemon pepper seasoning: 2 Tbsp (plus extra for garnish)
White pepper: ½ tsp (for a warm heat)
Salt: ½ tsp (optional, or to taste)
All-purpose flour: 1 cup
Cornstarch: ½ cup (for extra crunch!)
Garlic powder: 1 tsp (optional)
Onion powder: 1 tsp (optional)
Oil: 2 Tbsp neutral oil (vegetable or canola) for tossing
Butter: 4 Tbsp unsalted, melted (for the sauce)
Peri-peri hot sauce (Nando’s-style): 1–2 Tbsp, to taste
Garnish (optional): lemon wedges and chopped parsley
Instructions
Preheat & prep: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on it (spray or brush the rack lightly with oil)
Marinate wings: In a large bowl, combine the chicken wings with the Thai fish sauce and lemon juice; toss until evenly coated. Let them sit for 10–15 minutes at room temperature to absorb flavor. (This quick marinate adds umami and tang.)
Make the dredge: In a shallow dish, whisk together the flour, cornstarch, lemon-pepper seasoning, white pepper, salt, garlic powder, and onion powder until well blended.
Coat wings: Use paper towels to pat the wings very dry (removing surface moisture helps the crust stick and crispgreedygirlgourmet.com). Working in batches, dredge each wing in the flour mixture, pressing lightly so the coating adheres. Shake off any excess flour and place the coated wings in a single layer on the prepared rack.
Add oil: Drizzle or spray the wings with the 2 Tbsp of oil, tossing to coat them evenly. A thin coat of oil on each wing will help them brown and crisp without excess smoke
Bake: Slide the rack into the oven. Bake for 40–45 minutes, flipping the wings once about halfway through baking, until they are deep golden brown and very crispy. (If needed, you can broil for the last 2–3 minutes or raise the oven to 425°F to encourage extra browning.) The wings are done when a thermometer inserted into the thickest part reads about 165°F and the juices run clear.
Make the sauce: While the wings bake, melt the butter in a small saucepan or microwave. Stir in the remaining lemon juice, 1–2 Tbsp lemon pepper (to taste), and the peri-peri hot sauce until smooth. Adjust seasoning – more lemon pepper for tanginess or peri sauce for heat as you like.
Toss with sauce: Remove the wings from the oven. Transfer them to a large bowl or serving platter, then pour the warm lemon-butter–peri sauce over the wings. Toss gently or brush the sauce on so each wing gets evenly coated. (For maximum flavor, place the wings on the platter before saucing so none of the butter mixture drips away.
Garnish & serve: If desired, squeeze a bit of fresh lemon over the wings and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side.
Iski Note
Pat and space: Thoroughly dry the wings with paper towels before coating – any moisture will steam in the oven and soften the crust. Bake them on a wire rack so air can circulate all around. Leave space between each wing (don’t let them touch) to prevent steaming
Cornstarch crunch: Add cornstarch to the flour coating. This is the secret trick for extra-crispy skin – it browns beautifully and keeps the crust light.
Just enough oil: Toss the coated wings with a little oil (about 1–2 Tbsp for the batch). A light coating helps the skin brown and crisp, but using too much can cause the oven to smoke.
Bake and flip: Cook at 400°F until the wings are golden. Turn them once halfway through so both sides crisp evenly. If any spots seem under-browned, a quick 1–2 minute broil at the end will help finish them off. Remove wings when they’re cooked through (juices clear or 165°F internal) to keep the meat tender.
Sauce wisely: Sauce after baking. As one tip notes, plating the wings first then brushing on the buttery lemon-pepper sauce ensures you catch every drop of flavor. If you like more heat or zest, stir a bit more peri-peri or a squeeze of fresh lemon into the sauce before tossing.
Don’t over-marinate: The fish sauce and lemon juice add flavor, but too much acid can toughen the meat. A brief 10–15 minute toss is enough. After marinating, always dry the wings again before coating to remove excess moisture.
Why this recipe hits
My mom and I made it together and I appreciated the time spent, so the wings just hit different! God Bless ya’ll and the food.