Today, I brought a little bit of Maryland and a little bit of Atlanta right into my kitchen—and let me tell you, these Old Bay Lemon Pepper Wings are something special.
(If you enjoyed this post and want to try out the same ingredients and tools I use, feel free to check them out below!
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- 7.5 Quart Cast Iron Dutch Oven: https://amzn.to/4dcUqms
- Lodge Pre-seasoned Cast Iron Skillet: https://amzn.to/3TyyMSA
- Bamboo Seasonings Box with Mini Spoon: https://amzn.to/4dfHzA6)
I was born and raised in Maryland, where Old Bay is basically a way of life. You sprinkle it on seafood, fries, popcorn—anything that’ll hold it. But for the past five months, I’ve been living in Atlanta, Georgia, and everybody here knows about that lemon pepper magic. You can’t talk about wings in Atlanta without bringing up lemon pepper—it’s iconic.
So one day I thought, why not combine the best of both worlds? Why not take the heart and soul of my hometown and mix it with the bold, unforgettable flavor of my new one? That’s exactly how these wings came to be.
Let’s talk prep, because flavor starts there.
I started with about two pounds of chicken wings, already split and cleaned. That’s important—don’t skip the cleaning. Now let’s get into this seasoning lineup, because that’s where the magic happens:
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Garlic powder
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Onion powder
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Lemon pepper (of course!)
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Old Bay seasoning
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A touch of all-purpose seasoning
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Baking powder for that crispy finish
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Freshly ground black pepper
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And a tiny bit of yellow mustard—just enough to act as a binder so all those spices cling beautifully to the meat.
Now normally, I’d let these wings marinate for at least four hours, sometimes even overnight if I’m planning ahead. But if you’re short on time, don’t worry. I’ve got you.
Here’s how I cooked them to perfection:
First, I air fried the wings at 400°F for about 10 minutes. This helps render out some of that fat and gets the skin started on its crisp journey. Then—just to take it to that next level—I flash fried them in hot oil at around 360°F for three to five minutes. That double-cooking method? It gives you crispy, juicy wings without overcooking or burning the spices. You need that texture if you want next-level wings.
After frying, I let them rest for five minutes so all those juices stay locked in. Then came the finishing touches: a sprinkle of extra lemon pepper and a dash more Old Bay. Because why not? If you’re gonna do it, go all in.
Now if you’re watching your calories, you can absolutely stop after the air fry step and just finish with the seasonings. They’re still bomb. But for me and mine? We went all the way.
I kid you not—these wings are a flavor explosion. The seasoning is perfectly balanced, the outside is crispy without being greasy, and the bone? Clean. That’s how you know it’s done right.
This Old Bay Lemon Pepper fusion might just become a regular in my house. I don’t usually go for dry rub wings, but this combo changed my mind. It’s tangy, savory, bold, and nostalgic all in one bite.
Give these a try and let me know how yours turn out. Trust me—you won’t regret it.
