Honey Lemon Pepper Wings
These delicious honey lemon pepper wings feature a crispy baked exterior, sticky-sweet honey, and a sharp lemon-pepper finish, making them a perfect choice for any occasion.
Ingredients
For the wings
- 2 pounds chicken wings (whole wings or separated drumettes and flats)
- 3 tablespoons potato starch or cornstarch as a substitute
- 1 tablespoon baking powder aluminum-free if possible
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika smoked paprika for a deeper flavor
- Oil spray (neutral oil like canola or avocado)
For the sauce
- 1/2 cup honey
- Zest of 1 lemon
- 1/4 cup lemon juice add more to taste; fresh is best
- 1 tablespoon minced garlic fresh preferred
- 1 tablespoon butter or olive oil for dairy-free
- 1–2 teaspoons ground black pepper to taste
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 450°F. Line a sheet pan with parchment. Pat the wings dry with paper towels.
- Put wings in a large bowl. Add potato starch, baking powder, garlic powder, onion powder, and paprika. Toss until every wing is lightly coated.
- Lightly spray the parchment-lined sheet pan with oil. Arrange wings in a single layer with space between pieces. Spray the tops of the wings with oil.
Baking
- Lower the oven to 425°F. Bake the wings for 35–40 minutes, flipping once halfway through. Cook until skin is golden and juices run clear.
Sauce Preparation
- While wings bake, make the sauce: In a small saucepan over medium heat, combine honey, lemon juice, lemon zest, minced garlic, butter, salt, and pepper. Stir and simmer gently for 3–5 minutes until flavors meld and garlic softens. Keep warm.
Coating
- When wings are done, transfer them to a large bowl. Pour the warm honey-lemon sauce over the wings and toss until they’re evenly coated and glossy.
- Serve immediately, garnished with extra cracked black pepper and lemon wedges.
Notes
Store leftovers in an airtight container for up to 3–4 days. For best flavor, keep sauce and wings together but note the skin will lose crispness. To reheat, warm in a 375°F oven or use an air fryer.