Honey Lemon Pepper Wings mix sweet, sour, and pepper in one bite. The outside gets crisp and the sauce clings to the wings. Kids and adults both enjoy these wings as a snack, weeknight dinner, or party food.
Table of Contents
Why make this recipe
This recipe gives you crisp, sticky wings with bright lemon and sweet honey. It is fast to make in the oven and needs simple pantry ingredients. You get big flavor without deep frying.
How to make Honey Lemon Pepper Wings
Ingredients :
- 2 pounds chicken wings
- 3 tablespoons potato starch
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- oil spray
- ½ cup honey
- 1 lemon zested
- ¼ cup lemon juice (or more)
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1-2 teaspoons ground pepper
- 1 pinch salt
Directions :
- Heat the oven to 450°F. Pat dry the chicken wings with a paper towel if they are moist.
- Add the potato starch, baking powder, garlic powder, onion powder, and paprika to the chicken wings. Toss to coat the chicken wings.
- Lightly spray some oil onto the parchment-lined sheet pan, then transfer the chicken wings to the sheet pan in a single layer. Spray the tops of the chicken with some more oil.
- Decrease the oven temperature to 425°F and bake the chicken wings for 35 to 40 minutes (depending on their size), flipping them at the halfway mark and spraying a bit more oil on the tops.
- Meanwhile, in a small saucepan on the stovetop, over medium heat, add the honey, lemon juice, lemon zest, minced garlic, butter, salt, and pepper. Stir and simmer the sauce for 3 to 5 minutes until everything is well combined. Set aside a small portion to dip the wings in, if desired.
- Once the wings are done, transfer them to a bowl and toss them to coat with the honey lemon pepper sauce.
Honey Lemon Pepper Wings
Crisp, sticky wings with bright lemon and sweet honey, perfect for snacks or dinners.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds chicken wings
- 3 tablespoons potato starch
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- Oil spray
- ½ cup honey
- 1 lemon zested
- ¼ cup lemon juice (or more)
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1–2 teaspoons ground pepper
- 1 pinch salt
Instructions
- Heat the oven to 450°F. Pat dry the chicken wings with a paper towel if they are moist.
- Add the potato starch, baking powder, garlic powder, onion powder, and paprika to the chicken wings. Toss to coat the chicken wings.
- Lightly spray some oil onto the parchment-lined sheet pan, then transfer the chicken wings to the sheet pan in a single layer. Spray the tops of the chicken with some more oil.
- Decrease the oven temperature to 425°F and bake the chicken wings for 35 to 40 minutes (depending on their size), flipping them at the halfway mark and spraying a bit more oil on the tops.
- Meanwhile, in a small saucepan on the stovetop, over medium heat, add the honey, lemon juice, lemon zest, minced garlic, butter, salt, and pepper. Stir and simmer the sauce for 3 to 5 minutes until everything is well combined. Set aside a small portion to dip the wings in, if desired.
- Once the wings are done, transfer them to a bowl and toss them to coat with the honey lemon pepper sauce.
Notes
Dry the wings well before coating for extra crisp. Taste the sauce and adjust lemon and pepper as desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 25g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg
How to serve Honey Lemon Pepper Wings
Serve the wings hot. Put extra sauce in a small bowl for dipping. Add lemon wedges on the side for extra juice. A simple green salad or carrot sticks go well with the wings.
How to store Honey Lemon Pepper Wings
Cool the wings to room temperature. Put them in an airtight container. Store in the fridge for 3 to 4 days. Reheat in a 375°F oven for 8–12 minutes to keep them crisp. You can freeze cooked wings for up to 2 months; thaw in the fridge then reheat.
Tips to make Honey Lemon Pepper Wings
- Dry the wings well before coating. This helps them get crisp.
- Use potato starch and baking powder for a crunch without frying.
- Taste the sauce and add more lemon or pepper to match your liking. If you like more peppery heat, try this similar black pepper chicken recipe for ideas.
- Do not overcrowd the pan. Leave space so air can circulate and wings crisp.
Variations
- Make it spicy: add 1–2 teaspoons hot sauce or chili flakes to the sauce.
- Make it sticky-sweet: add 2 tablespoons brown sugar to the sauce.
- Air fryer: cook at 400°F for 20–25 minutes, flipping halfway, then toss in sauce.
FAQs
Q: Can I use drumettes or flats only?
A: Yes. Use any wing pieces. Cook time may vary with size.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge for up to 3 days. Warm it gently before tossing with wings.
Q: Do I need to flip the wings while baking?
A: Yes. Flip once at the halfway point so they brown on both sides.
Q: Can I use maple syrup instead of honey?
A: You can. Maple gives a different taste but still works well.
Conclusion
These Honey Lemon Pepper Wings are crisp, bright, and easy. They work for snacks, dinners, or game day. Follow the steps, taste the sauce, and adjust lemon or pepper to your liking. Enjoy!
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
