Honey Lemon Pepper Wings Recipe
When I first tried making Honey Lemon Pepper Wings, I was skeptical about how a baked wing could rival the classic fried version. But oh, was I wrong! These wings turned out incredibly crispy, coated in a sticky, tangy glaze that balanced sweetness, citrus, and just the right kick of pepper.
Ingredients
- 2 pounds chicken wings
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/4 cup unsalted butter melted
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon pepper seasoning salt-free preferred
Instructions
- Pat dry the chicken wings thoroughly before seasoning. Toss them in a mixture of flour, baking powder, salt, and paprika to coat evenly. Lay them out on a foil-lined baking sheet topped with a wire rack, ensuring there’s space between each wing for optimal crispiness.
- Preheat your oven to 450°F and bake the seasoned wings for 15 minutes. Reduce the oven temperature to 425°F and bake for another 15 minutes. This two-step baking process ensures the wings cook evenly and achieve that golden, crunchy exterior. 🍳
- While the wings bake, whisk together melted butter, honey, fresh lemon juice, and salt-free lemon pepper seasoning. The result is a sticky, citrusy glaze that ties all the flavors together beautifully.
- Once the wings finish baking, toss them in your prepared honey lemon pepper glaze. This step ensures each wing is coated evenly with that irresistibly sticky and flavorful sauce.
- Return the sauced wings to the oven for an additional 10 minutes. This allows the glaze to caramelize and cling perfectly to the wings. Once baked, rest the wings for 5 minutes to lock in the flavors before digging in. ✨
Notes
- Dry Them Well: Patting your wings thoroughly ensures crispier skin, as any moisture will create steam during baking. Let them air-dry for a few minutes after patting for even better results.
- Fresh Lemon Juice: Always opt for freshly squeezed lemon juice over bottled for a bright, natural tang that enhances the flavor. The fresh citrus also helps balance the richness of the glaze.
- Temperature Matters: Use a meat thermometer to ensure the wings reach an internal temperature of 160°F before pulling them from the oven. Carryover cooking will bring them to the perfect 165°F as they rest.