These Lemon Pepper Honey Wings are exactly how I like my wings, crispy on the outside, juicy on the inside and absolutely covered in sauce.
I'm taking chicken wings and seasoning them with lemon pepper, smoked paprika, onion powder, thyme and a few other simple seasonings before baking them until they're browned and crispy. And we're getting that crispy skin without deep frying.
But the sauce is where this recipe really comes together.
I'm making a sticky honey lemon pepper glaze with honey, fresh lemon juice, garlic herb seasoning and plenty of black pepper. You get that sweetness from the honey immediately, but then the fresh lemon cuts right through it with some acidity. The pepper comes through on the back end and keeps the sauce from tasting overly sweet.
Once those hot wings come out of the oven, I toss them in that warm honey glaze until every wing is completely coated.
And just look at that glaze.
It's thick enough to cling to the wings instead of running off onto the plate, and after letting them sit for a few minutes, it gets even stickier.
You've got sweet, tangy, peppery and savory flavors happening all at once. These are the kind of wings where you're already reaching for another one before you've finished the first.
Why You'll Love This Recipe
This recipe gives you that combination that makes a great wing hard to stop eating. The honey brings sweetness, fresh lemon juice adds brightness and acidity, while lemon pepper and black pepper give the wings that familiar peppery bite.
You'll also love that there's no frying involved. Baking powder helps dry the surface of the wings so the skin can crisp up in the oven. Putting the wings on a wire rack also allows hot air to circulate underneath them instead of letting them sit in their own juices.
Then there's that glaze. It's thick, glossy and designed to actually stick to the chicken.
These work for game day, parties, Wing Wednesday or anytime you're craving a big plate of saucy wings.
Recipe Variations
Hot Honey Lemon Pepper Wings: Add 1 to 2 tablespoons of hot sauce or hot honey to the glaze.
Garlic Honey Lemon Pepper Wings: Add 2 to 3 cloves of freshly minced garlic to the sauce and sauté briefly before adding the remaining sauce ingredients.
Extra Lemon Pepper Wings: Add another ½ to 1 teaspoon lemon pepper seasoning to the finished glaze.
Spicy Lemon Pepper Wings: Add ¼ to ½ teaspoon cayenne pepper to the wing seasoning.
Air Fryer Version: Cook the seasoned wings in batches at around 400°F until browned, crispy and safely cooked through, then toss them in the glaze.
Honey Garlic Wings: Reduce the lemon juice slightly and increase the fresh garlic for a sweeter honey-garlic variation.
Hot Lemon Pepper Wings: Mix your favorite hot sauce into the finished honey glaze for more heat without losing the lemon pepper flavor.
Lemon Pepper Honey Wings
Ingredients
Chicken
- 3 lbs chicken wings
- 1 tablespoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon lemon pepper seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon thyme
Sauce
- ½ cup + 2 tablespoon honey
- ⅓ cup fresh lemon juice
- 1 tablespoon garlic herb seasoning
- 1 teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Preheat your oven to 420°F. Line a large baking sheet with aluminum foil for easier cleanup, then place an oven-safe wire rack over the baking sheet. Lightly grease the rack if necessary to prevent sticking.
- Separate whole chicken wings at the joints into drumettes and flats, if necessary. Pat the wings very dry with paper towels. This is important. Excess surface moisture makes it harder for the skin to crisp in the oven.
- Place the wings in a large mixing bowl. Add the baking powder, smoked paprika, lemon pepper seasoning, salt, black pepper, onion powder and thyme. Toss thoroughly until every wing is evenly coated.
- Place the seasoned wings on the wire rack in a single layer. Leave a little space between the wings so the hot air can circulate around them.
- Bake at 420°F for approximately 35 to 45 minutes, flipping the wings about halfway through. Cook until the skin is browned and crisp and the chicken reaches a safe internal temperature of at least 165°F at the thickest portion without touching the bone. For wings, cooking somewhat beyond 165°F can also give the connective tissue more time to render and produce a more tender texture.
- While the wings are baking, add the honey, lemon juice, garlic herb seasoning, black pepper and salt to a small saucepan. Place over medium heat and stir to combine.
- In a small bowl, whisk together: 1 tablespoon cornstarch + 2 tablespoons water. Stir until completely smooth. Pour the slurry into the honey mixture while stirring.
- Bring the sauce to a gentle simmer. Cook for approximately 4 to 5 minutes, stirring occasionally, until the glaze has slightly thickened. Remove it from the heat. Remember that the sauce will continue thickening as it cools.
- Transfer the hot crispy wings to a large bowl. Pour the warm honey lemon pepper glaze over the wings. Toss until every wing is thoroughly coated.
- Allow the sauced wings to rest for approximately 5 minutes. This little resting period helps the glaze thicken and cling to the chicken. Garnish with fresh chopped parsley and serve.
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