Lemon Pepper Wings with Honey are the perfect combination of tangy, zesty, and sweet flavors. These wings are crispy on the outside, juicy on the inside, and coated in a luscious honey-lemon pepper glaze.
Perfect for game day, parties, or a simple dinner, these wings will leave everyone reaching for seconds!
Kitchen Equipment Needed
- Large mixing bowl
- Baking sheet
- Wire rack
- Small saucepan
- Basting brush
Ingredients
For the Wings:
- 2 lbs chicken wings (split into flats and drumettes)
- 2 tbsp olive oil
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Honey Lemon Pepper Glaze:
- 1/4 cup unsalted butter
- 2 tbsp honey
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1 tsp cracked black pepper
- 1/2 tsp garlic powder
Directions
1. Prepare the Wings:
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels. In a large mixing bowl, toss the wings with olive oil, baking powder, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. Bake the Wings:
- Arrange the wings in a single layer on the wire rack. Bake for 35-40 minutes, flipping halfway through, until the wings are golden brown and crispy.
3. Make the Glaze:
- In a small saucepan over medium heat, melt the butter. Stir in honey, lemon juice, lemon zest, black pepper, and garlic powder. Cook for 1-2 minutes, until the glaze is smooth and slightly thickened.
4. Toss and Serve:
- Once the wings are done, transfer them to a large bowl. Pour the honey lemon pepper glaze over the wings and toss to coat evenly.
- Serve immediately, garnished with additional lemon zest or parsley if desired.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Nutrition (per serving, approx. 4 servings)
Calories: ~320,
Protein: 22g
Carbohydrates: 10g
Fat: 22g
Fiber: 0g
Sodium: 450mg
Expert Tips
- Baking powder is the secret to extra-crispy baked wings—don’t skip it!
- For an extra tangy glaze, add an additional teaspoon of lemon juice.
- If you prefer fried wings, fry them in hot oil (375°F) for 8-10 minutes, then toss in the glaze.
FAQs
Can I use frozen wings?
Yes, but thaw them completely and pat dry before seasoning to ensure crispiness.
Can I make these ahead? Bake the wings and prepare the glaze separately. Reheat the wings in the oven and toss them in the glaze just before serving.
What if I don’t have fresh lemons?
You can substitute lemon juice with bottled lemon juice and use dried lemon zest or omit it.
Storing & Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat wings in the oven at 350°F for 10 minutes to retain their crispiness.
Substitutions & Variations
- Substitute honey with maple syrup or agave for a different sweetener.
- Add a pinch of cayenne pepper to the glaze for a spicy kick.
- Use boneless chicken tenders instead of wings for a lighter option.
Lemon Pepper Wings with Honey
Ingredients
Equipment
Method
- **1. Prepare the Wings:**
- - Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- - Pat the chicken wings dry with paper towels. In a large mixing bowl, toss the wings with olive oil, baking powder, garlic powder, onion powder, salt, and black pepper until evenly coated.
- **2. Bake the Wings:**
- - Arrange the wings in a single layer on the wire rack. Bake for 35-40 minutes, flipping halfway through, until the wings are golden brown and crispy.
- **3. Make the Glaze:**
- - In a small saucepan over medium heat, melt the butter. Stir in honey, lemon juice, lemon zest, black pepper, and garlic powder. Cook for 1-2 minutes, until the glaze is smooth and slightly thickened.
- **4. Toss and Serve:**
- - Once the wings are done, transfer them to a large bowl. Pour the honey lemon pepper glaze over the wings and toss to coat evenly.
- - Serve immediately, garnished with additional lemon zest or parsley if desired.
Leave a Reply