When it comes to lemon pepper wings with honey, I’m all in! These wings are crispy, tangy, and just the right amount of sweet. Perfect for game nights or a spur-of-the-moment get-together, they are sure to impress.
This recipe resolves soggy skin and uneven crispiness, while providing a lively sweet and tangy flavor with straightforward steps for consistent, well-textured lemon pepper wings with honey.
I’ve had my fair share of mishaps in the kitchen, especially when trying to make wings crispy enough. It’s a constant battle with the oven, but trust me, this recipe takes the guesswork out. No more soggy bites, just perfectly crisp wings coated in an irresistible sauce.
This method works well to keep the flavors big while ensuring the wings turn out nice and crunchy in about 50 minutes. From prep to plate, you can expect something that outshines many restaurant versions. If you want to add more variety to your chicken menu, check out my Honey Garlic Chicken Breast!
Table of contents
Dietary Considerations
- This recipe is gluten-free because it contains no wheat, barley, or rye in its list of ingredients.
- The recipe is dairy-free, as it does not include milk, cheese, butter, or any dairy derivatives.
- This recipe is not vegan due to the use of chicken wings, an animal-derived ingredient.
- The recipe is not vegetarian because it requires chicken wings, which are meat products.
- The recipe is nut-free since none of the ingredients come from tree nuts or peanuts.
Why You Will Love This Recipe
- Crispy Texture The baking powder in the coating really helps the wings get that satisfying crunch while keeping the meat juicy. It’s a simple trick that makes a big difference in texture.
- Sweet and Zesty Flavor The combination of honey with fresh lemon juice gives these wings a bright taste that balances perfectly with the pepper. You’ll enjoy a flavor explosion that tantalizes your taste buds.
- Easy to Make With just a bit of prep and a few straightforward steps, you can whip up these tasty wings in under an hour. It’s an approachable dish for both new cooks and seasoned chefs wanting something quick.
- Great for Any Gathering Whether it’s a casual party or a family dinner, these wings are a hit. They offer a fun way to nibble and are sure to get people talking while they enjoy your creation.
How To Make Lemon Pepper Wings with Honey
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 24 wings 1x
- Category: appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Delicious honey lemon pepper wings baked to a crispy finish, perfect for any gathering.
Ingredients
- 3 pounds (1.36 kg) chicken wings, whole with skin
- 2 tablespoons (16 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1 ½ teaspoons (9 g) salt
- 1 teaspoon (2.3 g) paprika
- ¼ cup (56 g) unsalted butter, melted
- ¼ cup (85 g) honey, good quality
- 1 tablespoon (15 ml) fresh lemon juice
- 2 teaspoons (4 g) lemon pepper seasoning (salt-free recommended)
Instructions
- Step 1: Pat the chicken wings dry thoroughly using paper towels. Removing excess moisture is essential to achieve crispy skin. Properly dried wings will have a noticeable difference in texture once cooked.
- Step 2: In a large bowl, toss the dried wings with all-purpose flour, baking powder, salt, and paprika. Ensure each wing is evenly coated with this mixture to create a flavorful crust that promotes crunchiness. Arrange the coated wings on the rack-lined baking sheet in a single layer, leaving space between each wing.
- Step 3: Place the baking sheet with wings in an oven preheated to 450 °F (232 °C). Bake for 15 minutes. Then, reduce the oven temperature to 425 °F (218 °C) and continue baking for an additional 15 minutes. During this time, look for the wings to develop a golden-brown color and crispy skin, indicating that the fat is rendering properly.
- Step 4: While wings are baking, whisk together melted unsalted butter, honey, fresh lemon juice, and lemon pepper seasoning in a bowl until fully combined. This sweet and zesty sauce will coat the wings in the final step.
- Step 5: Remove the wings from the oven and immediately toss them thoroughly in the honey lemon pepper sauce, making sure each wing is well-coated for flavor distribution. Return the sauced wings to the rack-lined baking sheet and bake for an additional 10 minutes. A glossy glaze should form on the wings as they cook.
- Step 6: Allow the wings to rest for 5 minutes after baking. Resting retains the juices inside the meat, ensuring each bite remains tender and flavorful.
Notes
- Room Temperature: Store wings in an airtight container at room temperature for up to 1 day to maintain crispness and prevent moisture buildup.
- Refrigeration: Place cooled wings in an airtight container and refrigerate for up to 4 days. Reheat thoroughly before serving.
- Freezing: Wrap wings individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or serving.
- If wings are not crispy enough, ensure they are patted dry before seasoning and apply 2 tablespoons all-purpose flour and 2 teaspoons baking powder evenly for the coating.
- Check doneness after 30 minutes of total baking; the wings should be golden brown with crispy skin, which indicates they are cooked properly.
- Toss wings in the honey lemon pepper sauce immediately after taking them out of the oven to guarantee even flavor coating.
- Adjust sweetness by adding up to 2 more tablespoons of honey to the sauce if the wings taste less sweet for better balance with the lemon pepper seasoning.
- Rest the wings for 5 minutes before serving to maintain juiciness and improve bite texture.
Nutrition
- Serving Size: 1 wing
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Chicken wings: Choose whole wings with skin for that crispy goodness. Fresh wings work best, but you can also use frozen if necessary.
- Lemon juice: Freshly squeezed is a must! It brightens up the dish and balances the flavors. Bottled juice just doesn’t have the same zing.
- Black pepper: Freshly ground black pepper gives the wings a spicy kick that complements the lemon. Use a pepper mill for the best flavor.
- Honey: Go for a good quality honey to add just the right amount of sweetness. It helps balance out the tart lemon flavor beautifully.
- Vegetable oil: Use this for frying to get that crispy texture without a strong flavor overpowering the wings. Canola oil is a great alternative.
- Garlic powder: This adds a savory depth to your wings. Opt for a good quality garlic powder; it can really amp up the flavor.
- Onion powder: Like garlic powder, onion powder brings a savory layer that’s essential to a well-rounded flavor profile. Freshness matters, so check the label.
Recipe Tips
- If wings aren’t crispy, pat dry with paper towels before seasoning and apply 2 tablespoons of all-purpose flour and 2 teaspoons of baking powder thoroughly.
- When baking wings, check for doneness after 30 minutes; the skin should be golden brown and crispy for best texture.
- For full flavor, toss wings in the honey lemon pepper sauce immediately after removing from the oven, ensuring an even coating on all sides.
- If wings lack sweetness, add up to 2 more tablespoons of honey to the sauce for a better balance with the lemon pepper seasoning.
- When serving, let wings rest for 5 minutes to keep juices intact, providing a more enjoyable bite with every piece.
Serving Suggestions
Serve with a side of roasted Brussels sprouts or a fresh green salad. Pair with sweet potato fries or a simple coleslaw for crunch.
Add to a spicy chicken wrap or tacos for a zesty kick. Use as a topping for homemade pizza or in a hearty grain bowl.
Top with ranch dressing or a dollop of garlic aioli for creaminess. Drizzle with extra honey or lemon for added flavor before serving.
Recipe variations
- You can use wings from the whole chicken instead of just wingettes and drumettes to add variety. Coat them with flour and baking powder for crispiness as in the foundation recipe.
- Add cayenne pepper or chili powder, up to ½ teaspoon, to the honey lemon sauce for some heat. Adjust lemon pepper seasoning in the sauce to maintain the signature zest.
- Either fresh lemon juice or bottled lemon juice can be used in the sauce. If using bottled, increase the amount to 2 tablespoons to enhance tartness in the honey lemon pepper wings with honey.
- If making a smaller batch, reduce the chicken wings to 12 pieces and halve the sauce ingredients. You can see similar measurements in my Baked Honey Mustard Chicken recipe for scaling guidance.
Save This Recipe!
How to Store?
To keep your lemon pepper wings with honey fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 1 day to maintain crispness and prevent moisture buildup.
Refrigeration: Place cooled wings in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
Freezing: Wrap wings individually in plastic wrap, place in a freezer bag, and freeze up to 2 months. Thaw overnight in the fridge.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Honey Soy Chicken Drumsticks
- Garlic Butter Chicken Thighs
- Baked Honey Mustard Chicken
If you enjoyed this Lemon Pepper Wings with Honey or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
