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Crispy Honey Lemon Pepper Wings

Crispy Honey Lemon Pepper Wings
Print Recipe
Crispy Honey Lemon Pepper Wings
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

Wingys

  • 2 - 2.5 pounds chicken wings drums and flats
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons lemon pepper seasoning
  • Kosher salt to taste
  • Freshly ground pepper to taste

Sauce

  • ⅓ cup honey
  • ¼ cup butter melted
  • lemon juice from half a lemon
  • Zest from 1 lemon
  • 2 teaspoons lemon pepper seasoning
  • ½ teaspoon crushed red pepper optional

Instructions

  • Preheat the oven to 425°F. Place a wire rack over a baking sheet.
  • Pat the chicken wings extremely dry with paper towels. This helps the skin crisp in the oven.
  • Add the wings to a large bowl and season with lemon pepper seasoning, paprika, garlic powder, sea salt, and freshly ground pepper. Toss until evenly coated.
  • Arrange the wings on the wire rack in a single layer, leaving a little space between each wing.
  • Bake for 15 minutes.
  • Flip the wings and bake for another 5 minutes.
  • Temp one of the largest wings. If it is around 175°F or higher, the wings are ready for sauce. If your wings are larger or your oven runs cooler, continue baking and check every few minutes.
  • While the wings bake, make the honey lemon pepper sauce. In a small bowl, stir together the melted butter, honey, lemon zest, lemon juice, lemon pepper seasoning, and crushed red pepper, if using.
  • Transfer the baked wings to a large bowl. Pour the honey lemon pepper sauce over the wings and toss until evenly coated.
  • Return the sauced wings to the wire rack.
  • Bake for another 2–3 minutes, just until the glaze is sticky and set. Watch closely so the honey does not burn.
  • Serve hot.

Notes

  • I used smaller wings and my oven runs hot, so my wings cooked quickly. If your wings are bigger or your oven runs cooler, you may need to add more time.
  • Always temp one of the largest wings instead of relying only on the clock.
  • Chicken is safe at 165°F, but wings often have a better texture around 175°F to 185°F.
  • For extra crispy skin, air-dry the seasoned wings uncovered in the refrigerator for a few hours or overnight before baking.
  • For an extra crispy option, toss the wings with 1 teaspoon aluminum-free baking powder per pound of wings before baking. Do not use baking soda.
  • A tiny amount of cornstarch can also help with extra crunch, but use a light dusting so the wings do not taste powdery.
  • Use a wire rack so heat can circulate around the wings and help the skin crisp.
  • After adding the honey lemon pepper sauce, only return the wings to the oven for a few minutes to set the glaze.
Servings: 4