Ingredients & Substitutions
Here I explain the best ingredients for my lemon pepper wings recipe, what each one does, and substitution options. For measurements, see the recipe card.
Do you have to use the rack setup? No, but I highly recommend it! It lets the air circulate around the wings for that extra crispy skin we all love. I use and love this set — it’s easy to clean and the rack fits perfectly. Line the pan under the rack if you like. You can use foil or parchment paper. It makes for easier cleanup! Give them some space. Make sure your lemon pepper wings aren’t crowded on the pan. They need room to crisp up! Check with a meat thermometer. For white meat like wings, I am for 165 degrees F, but you’ll also know they are done when the skin is crispy. Sometimes the internal temp goes higher than 165, and that’s totally fine for wings. That crispy skin is #1! Want a lemon pepper sauce? Just mix the same seasoning with melted butter (or olive oil) and a splash of lemon juice, then toss with your wings. Extra lemony and buttery! Want them sweet or hot? To make honey lemon pepper wings, whip up a lemon pepper butter sauce and stir in a tablespoon of regular or sugar free honey. For lemon pepper hot wings, try adding a pinch of cayenne pepper or a sprinkle of red pepper flakes to the dry rub for a little extra kick. Prefer to use your air fryer? After seasoning, just cook the wings in the air fryer like this.
As an appetizer – For an appetizer spread, I love pairing these wings with jalapeno poppers (and stuffed mini peppers for the kids), hot crab dip, and cauliflower pizza. As a meal – Toss together my Israeli salad or creamy cucumber salad (I think the tangy flavors work really nicely with these lemon pepper wings), or just roast some vegetables. Add some air fried potatoes if you want something more hearty.
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Tips: See the details in the post above! I’ve got tips to ensure your lemon pepper wings turn out extra crispy, plus variations for a lemon pepper sauce, making them spicy, or using your air fryer. Storage: 3-5 days in the fridge. Freeze: Freeze on a lined sheet pan first until solid, then transfer to a zip lock bag and freeze for up to 3 months.
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