These Keto Lemon Pepper Wings are low-carb, dairy-free, and nut-free. With the addition of lemon juice and a dose of pepper, this recipe yields perfectly cooked juicy and crispy wings with a zesty lemon pepper flavor.
Baked lemon pepper chicken wings
Chicken wings are best when they are crispy on the outside and juicy on the inside, and this recipe delivers on both accounts.
The secret is a soak in a lemony marinade, followed by baking them in a preheated hot oven.
Made with just 7 ingredients (plus an optional garnish of fresh herbs!), the best part of these lemon pepper wings is the ridiculously easy prep.
When you are meal planning for the week and have a night that needs a quick dinner option, these wings are a great choice.
The marinade can be prepared in advance, then the wings are pulled out of the fridge and cooked in about 30 minutes. Serve with a side of Golden Jicama Fries or Loaded Tater Tots, and you’ll have a satisfying meal pulled together in no time.
Keto lemon chicken wings FAQs
Here are answers to the most commonly asked question about this lemon chicken wings recipe:
Are there any ingredient substitution options?
- Chicken Wings: Drumsticks can be used in this recipe instead. Note that the cooking time might be a bit longer depending on their size.
- Lemon Juice: Lime juice can be substituted at a 1:1 ratio for lemon juice. This will change the flavor profile slightly.
- Avocado Oil: You can substitute olive oil at a 1:1 ratio for avocado oil.
- Onion Powder: Dried minced onion can be substituted at a 1:1 ratio.
- Garlic Powder: Minced garlic can be used instead of garlic powder. I would suggest using about 1-2 tsp minced garlic in its place.
How many net carbs per serving?
Per serving, these lemon chicken wings have 1.3 grams of net carbs. A serving size is ⅓ lb wings and the recipe, as written, yields 8 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
What diets is this recipe compliant with?
- Keto and Low-Carb
- Nut-Free
- Gluten-Free and Grain-Free
- Coconut-Free
- Dairy-Free
- Egg-Free
- Sugar-Free
- Paleo, Whole30, and Paleo
How should this keto wings recipe be stored after preparing?
- Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Oven Reheating Instructions: Lay chicken wings in an even layer atop a parchment paper-lined baking sheet and bake at 400 degrees until warmed throughout.
- Microwave Reheating Instructions: Reheat chicken wings in the microwave in 30-45 second increments until warmed through.
How to make these keto lemon pepper wings in oven
Add chicken wings to large plastic storage bag. Juice lemon(s) to yield 1/2 cup lemon juice.
Add the lemon juice, avocado oil, pepper, and salt to plastic storage bag.
Seal storage bag and use hands to move marinade around and fully coat chicken wings in oil, lemon juice, and spices. Transfer storage bag of chicken wings to refrigerator to marinate for 4 hours.
After marinating, preheat oven to 425 degrees and place baking rack atop parchment paper-lined baking sheet.
Transfer wings from storage bag to prepared baking rack, skin-side up.
Bake until wings are cooked to an internal temperature of 165 degrees, about 30 minutes.
Remove wings from oven, allow to slightly cool, and serve with chopped fresh parsley.
Looking for more easy keto dinner ideas?
If you enjoyed these baked chicken wings, you will love these other dinner recipes:
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Lemon Pepper Wings
Ingredients
- 3 pounds chicken wings
- ½ cup 120 milliliters lemon juice
- 2 tablespoons 30 milliliters avocado oil
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
Optional Garnish:
- 1 tablespoon fresh parsley, roughly chopped
Equipment
Instructions
- Marinate: Add all ingredients to a large plastic storage bag. Seal bag, then use hands to move marinade around and fully coat wings. Transfer storage bag of chicken wings to refrigerator to marinate for 4 hours.
- Bake: After marinating, preheat oven to 425 degrees F and arrange a baking rack atop parchment paper-lined baking sheet. Place wings skin side-up on top of prepared baking rack, transfer baking sheet to oven, and bake until wings are cooked to an internal temperature of 165 degrees, about 30 minutes.
- Serve: Remove wings from oven, allow to cool slightly, and serve with chopped fresh parsley.
Recipe Notes
Photos in this post were taken by Jess Larson.
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