Description
These Honey Lemon Pepper Wings are crispy, flavorful chicken wings baked to perfection and coated in a tangy-sweet glaze made with honey, butter, fresh lemon juice, and cracked black pepper. Perfect as an appetizer or a delicious main dish that combines zesty citrus with a touch of heat and sweetness.
Ingredients
Chicken Wings
- 2 lbs chicken wings, split into drumettes and flats
- 1 tablespoon baking powder (for crispiness)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Honey Lemon Pepper Glaze
- 1/4 cup honey
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Preheat the Oven. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top to allow air circulation for crispy wings.
- Prepare the Wings. Pat the chicken wings dry thoroughly with paper towels to remove any excess moisture, which helps achieve crispiness during baking.
- Season the Wings. Toss the wings in a large bowl with baking powder, salt, black pepper, garlic powder, and paprika until they are evenly coated. The baking powder helps crisp up the skin.
- Bake the Wings. Arrange the wings in a single layer on the wire rack. Bake in the preheated oven for 45 to 50 minutes, flipping them halfway through the cooking time to ensure even crispness and golden brown color.
- Make the Glaze. While wings bake, prepare the glaze by combining honey, melted butter, lemon juice, lemon zest, cracked black pepper, garlic powder, and salt in a saucepan. Stir over low heat until all ingredients are incorporated and the glaze is smooth and warm.
- Coat the Wings. When the wings finish baking, transfer them to a large bowl, pour the honey lemon pepper glaze over them, and toss well to coat each wing thoroughly with the sticky, flavorful sauce.
- Serve. Serve the glazed wings immediately, garnished with extra lemon wedges and a sprinkle of cracked black pepper for an extra burst of flavor.
Notes
- Make sure to pat the wings dry to achieve maximum crispiness.
- Baking powder is key to the crispy skin, so don’t skip it.
- Flip the wings halfway through baking to ensure even cooking.
- The glaze can be adjusted in sweetness or tanginess by varying the honey and lemon juice.
- Serve with extra lemon wedges and your favorite dipping sauce if desired.
