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Lemon Pepper Wings with Honey

Lemon Pepper Wings with Honey

Crispy on the outside, juicy on the inside, and coated in a sticky sweet and tangy sauce, these honey lemon pepper wings are the perfect game-day appetizer or an easy finger-licking dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 461
Ingredients Method Notes

Ingredients
  

For the Chicken Wings
  • 2 pounds chicken wings can use a mixture of wingettes and drumettes or just one
  • 3 tablespoons potato starch can use cornstarch as well
  • 1 tablespoon baking powder Do not swap for baking soda
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • oil spray for greasing the pan
For the Honey Lemon Pepper Sauce
  • 1/2 cup honey
  • 1 lemon zested about 1 tablespoon zest
  • 1/4 cup lemon juice freshly squeezed, or more to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon butter unsalted
  • 1-2 teaspoons ground pepper freshly cracked preferred, be generous
  • 1 pinch salt omit if using salted butter

Method
 

Instructions
  1. Preheat oven to 450°F (230°C). Pat the chicken wings completely dry with paper towels.
  2. In a large bowl, combine the chicken wings with potato starch, baking powder, garlic powder, onion powder, and paprika. Toss until the wings are evenly coated.
  3. Lightly spray a parchment-lined baking sheet with oil. Arrange the coated chicken wings in a single layer on the prepared baking sheet. Spray the tops of the wings with a little more oil.
  4. Reduce the oven temperature to 425°F (220°C). Bake for 35 to 40 minutes, flipping the wings halfway through and spraying with a bit more oil. Wings are done when they reach an internal temperature of 165°F (74°C).
  5. While the wings are baking, prepare the sauce. In a small saucepan over medium heat, combine honey, lemon zest, lemon juice, minced garlic, butter, salt, and pepper. Stir and simmer for 3 to 5 minutes until well combined. Set aside a small portion for dipping if desired.
  6. Once the wings are cooked, transfer them to a large bowl. Pour the honey lemon pepper sauce over the wings and toss to coat evenly. Alternatively, you can toss them on the baking sheet.

Notes

For extra crispy wings, you can refrigerate the seasoned, uncooked wings uncovered in the fridge for a couple of hours before baking. The sauce may seem thin but will thicken slightly as it cools. Reheat leftovers in the oven or air fryer for best results.