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From the Cook
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Sticky + Crispy Lemon Pepper Honey Wings
Warning0 allergens identified
Sticky + Crispy Lemon Pepper Honey Wings
Chicken Wings
Lemon Pepper Honey Sauce
Prepare the Wings
1
Dry the wings very well with paper towels. You want them to be as dry as possible so the wings get crispy!
2
Place the wings in a large mixing bowl. Add the baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, lemon pepper seasoning, and black pepper. Toss to combine.
Oven-Baked Wings
1
To bake the wings, preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper or tin foil. Then, place an oven-safe wire rack on the prepared sheet pan. Grease it super well with neutral oil or cooking spray, or the wings will stick.
2
Place the wings skin-side up in a single layer on the wire rack. It's ok if they're touching a bit on the sides, they will shrink as they cook.
3
Bake the wings for 25 minutes. Then, flip the wings and bake them for another 15-20 minutes until they are crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Remove the wings from the oven and let them sit for about 5 minutes to crisp up more.
Air-Fryer Wings
1
To air fry the wings, grease the basket of an air fryer with neutral oil or cooking spray. Place the wings skin-side up in a single layer in the air fryer basket. It's ok if they're touching a bit on the sides.
2
Fry the wings at 375°F (190°C) for 10 minutes. Then, flip the wings and fry them for 6-8 more minutes until they're crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Let the wings rest for 5 minutes to help them crisp up more.
Lemon Pepper Honey Sauce
1
While the wings are cooking, combine the melted butter, honey, lemon juice, lemon pepper seasoning, and black pepper in a small bowl. Whisk until smooth.
2
Once the wings have rested for about 5 minutes, transfer them to a large bowl. Drizzle half of the sauce over the wings and use tongs to toss the wings until they're evenly coated. Add more sauce, to taste, or serve the extra sauce on the side. Garnish the wings with more black pepper, lemon zest, and/or parsley and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Pat Wings Completely Dry 🏜️Use paper towels to thoroughly remove all moisture from chicken wings before seasoning and cooking—this is the secret to achieving that coveted crispy exterior every time.
- Bloom Your Spices First ✨Toast the lemon pepper seasoning, cayenne, smoked paprika, and other dry spices in a dry pan for 30 seconds before mixing with oil to intensify their flavors and prevent them from tasting muted.
- Separate Glaze Application Timing ⏱️Apply the honey-lemon butter glaze only in the final 5-7 minutes of cooking to prevent burning; reserve some glaze to toss the finished wings for maximum stickiness and shine.
- Use Baking Powder for Extra Crispness 🥧The aluminum-free baking powder raises the pH level of the chicken skin, allowing it to brown faster and crisp up more dramatically—don't skip this ingredient or reduce the amount.
- Zest and Juice Separately 🍋Add fresh lemon zest at the very end as garnish to preserve its bright, fragrant oils, while incorporating lemon juice into the glaze earlier so it caramelizes with the honey and butter.
Recipe Facts
Diet at a Glance
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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