Appetizers
This Lawry's Lemon Pepper Chicken Wings recipe delivers the perfect balance of crispy celery crowns and zesty citrus bites—every bite is a flavor explosion. ✨ The secret lies in marinating the wings overnight, ensuring the seasoning penetrates deeply while keeping the coating intact for that signature crunch.
I developed this method after years of testing, and it never fails to impress.
The process is straightforward yet transformative: tender chicken wings get a flavorful marinade with Lawry's Lemon Pepper seasoning, then bake until golden and crispy.
The celery crowns add a refreshing crunch that cuts through the richness, while the lemon pepper seasoning delivers a bright, tangy kick that lingers on the palate. This recipe is foolproof and delivers restaurant-quality results with minimal effort.
By the time you're done, you'll have a platter of crispy, golden wings with perfectly balanced flavors—zesty, savory, and slightly sweet all in one bite. The celery crowns stay crisp, the chicken remains juicy, and the seasoning blends seamlessly into every piece.
This is the kind of appetizer that disappears faster than you can say "second round."
Serve these wings with your favorite dipping sauce, and you'll have a crowd-pleasing dish that's perfect for game day, parties, or a cozy night in. Let's get cooking!
Ingredients for lawry's lemon pepper chicken wings
Pantry staples plus a few fresh ingredients. Crispy, zesty, and foolproof every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Split into drumettes and flats |
| Lawry's Lemon Pepper Seasoning 🧂 | 2 tbsp | Plus extra for coating |
| Celery Stalks 🧅 | 4 whole | Trimmed, cut into 4-inch pieces |
| Unsalted Butter 🧈 | 4 tbsp | Melted, full-fat preferred |
| All-Purpose Flour 🌾 | ½ cup | For dredging wings |
| Large Eggs 🥚 | 2 whole | Beaten for coating |
| Panko Breadcrumbs 🍞 | 1 cup | For extra crunch |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Olive Oil 🫒 | 2 tbsp | For tossing celery |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Honey 🍯 | 1 tbsp | For glaze (optional) |
Lawry's Lemon Pepper seasoning is the star here—grab the big jar (not the tiny packets). The celery? Fresh is non-negotiable—those limp stalks from the grocery store won't cut it. Look for bright green, crisp celery with no brown spots. For the wings, split into drumettes and flats—they cook faster and more evenly. I always buy bone-in, skin-on from Costco or Trader Joe's for the best flavor and texture. If you can't find it, any quality butcher will have it.
No Lawry's seasoning? Mix 1 tbsp lemon pepper seasoning with 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt. Short on celery? Substitute with crisp bell pepper strips (they won't be as crunchy but work in a pinch). The butter matters—full-fat is a must for that rich, crispy coating. If you're feeling fancy, add a dash of smoked paprika to the breadcrumbs for extra depth. The honey glaze? Pure maple syrup works too—just don't skip it if you want that sticky, caramelized finish.
These wings keep 3-4 days in the fridge, but honestly, they disappear faster. Freeze for up to 3 months if you're prepping ahead—just thaw overnight in the fridge before baking. The celery crowns stay crisp for 2 days if wrapped tightly in a damp paper towel. I always make a double batch for parties—leftovers reheat beautifully in the oven at 375°F for 10 minutes.
Why You'll Love This Recipe
- No-Fuss Crunch: I love that I can prep these wings while watching TV—just toss them in the marinade, set up the breading station, and forget about them until they’re golden. The panko and flour coating takes care of itself once in the oven, so I’m not stuck stirring or flipping for hours.
- Zesty, Crispy Victory: The Lawry’s Lemon Pepper and garlic marinade pack a punch, but the real magic is that crispy coating paired with the buttery celery crown. It’s like a perfect balance of tangy, savory, and crunch—no soggy wings here.
- Game-Day or Weeknight: These wings are my secret weapon for game day (they feed a crowd without fuss) but also my go-to when I’m craving something crispy on a Tuesday. The celery crown makes them look fancy, but the prep is so simple it’s not even worth stressing over.
- Budget-Friendly Leftovers: Two pounds of wings stretch for four meals, and honestly, they’re gone before I can even think about leftovers. But if there are any, they reheat beautifully in the oven—just pop them back in at 375°F for 10 minutes to restore that crunch.
Step-by-step instructions for Lawry's Lemon Pepper chicken wings
Here's how to transform simple wings into restaurant-worthy bites with a perfect crunch.
🍳 Step 1: Marinate and Prep the Wings
Start by splitting the 2 lb chicken wings into drumettes and flats. In a large bowl, whisk together the 2 tbsp Lawry's Lemon Pepper Seasoning, 2 tbsp lemon juice, 3 cloves minced garlic cloves, and 2 tbsp olive oil. Add the wings and toss to coat thoroughly. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).
While they marinate, trim the 4 whole celery stalks into 4-inch pieces and toss them with 2 tbsp olive oil in a separate bowl. Sprinkle with 1 tsp salt and 0.5 tsp black pepper. This prep ensures your celery crown stays crispy and flavorful.
👨🍳 Step 2: Build the Crispy Coating
Set up three shallow bowls. In the first, whisk the 2 whole large eggs until smooth. In the second, combine the 0.5 cup all-purpose flour with 2 tbsp Lawry's Lemon Pepper Seasoning (extra for coating). In the third, place the 1 cup panko breadcrumbs.
Remove the wings from the marinade (shake off excess) and dredge each piece in the flour mixture first, shaking off any excess. Dip into the egg wash, letting any excess drip off, then roll in the panko breadcrumbs until fully coated. Press gently to help the crumbs adhere. This layered coating is what creates that irresistible crunch.
🔥 Step 3: Cook the Wings to Golden Perfection
Preheat your oven to 425°F. Line two baking sheets with parchment paper. Arrange the coated wings in a single layer, leaving 1 inch between each piece for even air circulation. Bake for 25 minutes, then flip and bake for another 20-25 minutes until the coating is deep golden brown and crispy.
Here's the thing—don't peek during the first 20 minutes. Every time you open the oven, you lose heat and steam, which can make the coating soggy. You'll know they're ready when the edges are crispy and the internal temperature reaches 165°F in the thickest part.
🥘 Step 4: Assemble the Celery Crown
While the wings finish baking, melt the 4 tbsp unsalted butter in a small saucepan over low heat. Add the 1 tbsp honey and stir until smooth. Remove from heat and stir in 2 tbsp lemon juice. This buttery glaze will make your celery crown irresistible.
Toss the prepared celery pieces with the glaze until evenly coated. Arrange 4 celery pieces in a crown shape on each serving plate, then place 4 wings in the center. The celery's crisp texture contrasts beautifully with the wings' crunch.
⏰ Step 5: Serve Immediately for Maximum Crunch
Transfer the baked wings to a wire rack and let them rest for 3-5 minutes before serving. This brief rest prevents the coating from becoming too soft. Serve the wings hot with the celery crown on the side, drizzling any extra glaze over the top.
Each bite should deliver that perfect balance of crispy, zesty, and savory flavors. The celery crown adds a refreshing crunch that cuts through the richness of the wings. Don't forget to save any extra glaze for drizzling over additional servings!
Pro Tips For Making Lawry'S Lemon Pepper Chicken Wings
- Shake Off Excess: After coating the wings in flour, egg, and panko, give them a firm shake over the bowl—this removes loose crumbs that’ll turn to dust in the oven instead of crispy bits. I learned this the hard way when my first batch looked like it had been rolled in talcum powder.
- Preheat Like It’s 1999: Your oven needs a solid 15-20 minutes at 425°F before those wings hit the pan. Cold racks and pans steal heat, and you’ll end up with soggy coatings. Trust me, the extra wait guarantees that golden, shatterable crust you’re after.
- Celery Needs Air Too: When tossing the celery with olive oil and salt, don’t pack it tight in the bowl—give those stalks room to breathe. Crowded celery steams instead of crisps, and nobody wants a mushy crown. Spread it out like you’re arranging flowers.
- Butter Matters More Than You Think: Use full-fat unsalted butter for the glaze—it’s richer and melts smoother than anything else. And for the love of crispy wings, don’t rush the honey-butter mixture. Let it sit off the heat for a minute after combining so the honey fully dissolves. Skimp here, and your celery crown tastes like a sad, buttery afterthought.
Dietary considerations for these flavors
Gluten-Free Adaptation
Want to keep the crispy coating without gluten? Swap the all-purpose flour for 1 cup gluten-free breadcrumbs—I love Bob’s Red Mill for a similar texture. The panko breadcrumbs can stay the same since they’re typically gluten-free.
Just ensure your Lawry’s Lemon Pepper seasoning is certified gluten-free (the big jar is usually safe, but always check the label). This keeps the zesty flavor while accommodating dietary needs. 🌟
Low-Carb Option
For a lower-carb version, skip the flour and breadcrumbs entirely. Instead, coat the wings with 1 cup crushed pork rinds (like Kettle Brand) after the egg wash. This gives you that crispy texture without the carbs.
The Lawry’s Lemon Pepper still delivers the signature tang, and the celery crown remains a refreshing contrast. Honestly, the pork rinds make the wings even crunchier! 💡
Dairy-Free Adjustment
If you’re avoiding dairy, the butter in the celery crown glaze is the only concern. Replace the 4 tbsp unsalted butter with 4 tbsp coconut oil (melted) for the same richness. The honey glaze stays the same, so your celery crown still gets that sweet-savory balance.
The wings’ flavor remains intact since the Lawry’s Lemon Pepper doesn’t contain dairy. This swap keeps everything crispy and delicious. ✨
Spicy Variation
Love heat? Add 1 tsp cayenne pepper to the flour mixture or mix 1 tsp smoked paprika into the panko breadcrumbs. I like to toss the finished wings with ½ tsp chili flakes before serving for extra kick.
The Lawry’s Lemon Pepper already has a mild spice, so this just ramps it up—perfect for those who crave a little fire with their zesty wings. 🌶️
Kid-Friendly Tweak
Kids often shy away from the bold flavors, so reduce the Lawry’s Lemon Pepper to 1 tbsp total (just in the marinade). Skip the cayenne or chili flakes entirely, and add a pinch of extra sugar to the honey glaze for a sweeter touch.
The celery crown’s crunch and buttery glaze will still appeal to little ones, while the wings stay flavorful enough for adults. It’s a win-win! 👧👦
Nutrition facts
Frequently asked questions
How long should I marinate the wings for best flavor?
For maximum flavor penetration, marinate the wings for at least 30 minutes, but up to 2 hours in the fridge works best. The longer they marinate, the deeper the Lawry's Lemon Pepper flavor becomes—just don't skip the marinade step entirely, or the seasoning won't stick as well.
Why does the recipe call for splitting the wings into drumettes and flats?
Splitting the wings ensures even cooking—drumettes and flats cook at different rates. The smaller pieces crisp up faster and stay juicier, while the larger pieces don't dry out. This method also makes plating easier and ensures every bite has that perfect crispy coating.
Can I use an air fryer instead of baking?
Air-fry the wings at 400°F for 20-25 minutes, shaking the basket halfway through. Keep an eye on them—they cook faster than in the oven, so check for doneness at 165°F internally. The celery crown glaze stays the same, but air-frying gives an even crispier texture!
What’s the best way to reheat leftovers without making the coating soggy?
Reheat wings in the oven at 375°F for 10 minutes on a wire rack to keep them crispy. Avoid the microwave—it steams the coating and ruins the texture. For the celery crown, toss it in a little olive oil and heat briefly to restore crispness.
Can I make the celery crown ahead of time?
Yes! Toss the celery with olive oil and salt, then store it wrapped in a damp paper towel in the fridge for up to 2 days. When ready to serve, toss with the melted butter and honey glaze just before plating. This keeps the celery fresh and crisp until you're ready to assemble.