Photo of Lemon-pepper wings by WW

Lemon-pepper wings

Points® value
Total Time
45 min
15 min
30 min
You haven’t tried lemon-pepper wings until you’ve had them from one of Atlanta’s famous wings spots! Lucky for you, the Lemon-Pepper Seasoning brings the flavours home. Serve these delicious wings with low-fat ranch dressing for dipping, if you like.


Uncooked chicken wings with skin and bone

12 wing(s), (about 4 lbs)

Lemon zest

2 tbsp(s)

Fresh lemon juice

¾ cup(s), divided

Grated Parmesan cheese

½ cup(s)

Lemon Pepper Seasoning

½ cup(s), (search for the recipe in the WW app), divided

Black pepper

1 tbsp(s)

Dried oregano

4 tsp(s)

Garlic powder

2 tsp(s)

Kosher salt

1 tsp(s)


  1. Preheat oven to 475°F. Set wire rack inside large rimmed baking sheet. On work surface, stretch out 1 chicken wing and, using sharp knife, cut between joints to make 1 drumette, 1 flat, and 1 wing tip. Repeat with remaining wings. Discard wing tips (or save for making stock). In medium bowl, place drumettes and flats. Add lemon zest, 1⁄2 cup lemon juice, cheese, 1⁄4 cup Lemon-Pepper Seasoning, black pepper, oregano, garlic powder, and salt and toss to coat.
  2. Arrange chicken on prepared wire rack, spacing pieces apart. Pat any leftover marinade in bowl onto chicken. Bake, flipping halfway through, until chicken is cooked through and skins are crispy and deep golden brown, 30 to 35 minutes. Transfer to medium bowl. Toss chicken with remaining 1⁄4 cup lemon juice. Arrange on platter and sprinkle remaining 1⁄4 cup Lemon-Pepper Seasoning on top.
  3. Serving size: 4 wings