Our Lemon Pepper Chicken Wings are zesty, savory, and infused with Mediterranean flavors. They are marinated in ground dried lemon, olive oil, garlic, and oregano, then seasoned generously with freshly black pepper and sea salt. Roasted or grilled to golden perfection, they are crispy and juicy with every bite. Perfect for parties, game days, and barbecues, our lemon pepper chicken wings bring the bright taste of Greece right to your plate!
If you love our Lemon Pepper Chicken Wings, you will also love our chicken souvlaki with pita, chicken thigh skewers, tzatziki chicken bowls, and homemade chicken gyros!
Why you will love our lemon pepper chicken wings
Serve our Lemon Pepper Chicken Wings, tapas style, with other Greek appetizers like Greek tomato fritters- tomatokeftedes, chicken thigh skewers, tzatziki chicken bowls, and homemade chicken gyros!
Here is what you need
- Chicken wings. You may cut them in half or leave them as they are.
- Dried lemon. Here I am using this organic preserved lemon from Mills & Mortar but I have also used ground-dried lemon peel while testing this recipe. Both work wonderfully and add a bright, umami citrus flavor that’s intense and well-suited for these Greek lemon pepper chicken wings.
- Lemons. We use the zest from one lemon and I tuck the slices between the wings while they marinate. More lemon wedges are recommended for serving.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Heat the oven to 205°C / 400°F. Sprinkle two to three tablespoons of dried lemon all over. Add sea salt, freshly ground black pepper, onion, and garlic powder, the zest from one lemon, dried oregano, and olive oil. Massage wings with seasonings. Allow the wings to marinate for 30 minutes or overnight.
Step 2: Spread the wings on a wire rack over a baking sheet. Roast for 40 minutes, flipping the wings halfway.
Storage and reheating
- Leftover lemon pepper chicken wings should be refrigerated and used within 2 to 3 days. You can freeze leftover chicken wings in an airtight container and use them within six months.
- You can freeze leftover chicken wings in an airtight container and use up to 3 months for best quality. Consider separating them with parchment paper to prevent sticking.
More Greek chicken recipes
Lemon Pepper Chicken Wings
Ingredients
- 2 lb chicken wings
- 2 tablespoons extra virgin olive oil
- 2 tablespoons ground dried lemon
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon lemon zest
- 1 teaspoon sea salt
Instructions
- Heat the oven to 205°C / 400°F
- Pat the chicken wings dry, and toss with the olive oil, dried lemon, garlic powder, onion powder, dried oregano, freshly ground black pepper, and sea salt until evenly coated.Allow the wings to marinate for 30 minutes or overnight.
- Lay the wings on a wire rack over a baking sheet.Cook the chicken wings until the skin is golden brown and crispy, flipping them once halfway through, for 30 to 40 minutes.
- Transfer the chicken wings to a serving plate and serve immediately with lemon wedges.
Notes
Nutrition
Delicious chicken wings. I enjoyed every bite. The lemon & pepper are wonderful.
Thanks so much HB! x Jenny