Honey Lemon Pepper Wings & Jalapeno Poppers with Bacon
Crispy air fried lemon pepper wings tossed in a sweet honey-lemon butter sauce, served with cheese-stuffed bacon jalapeño poppers, the ultimate party appetizer combo.
Ingredients
Honey Lemon Pepper Chicken
- 2 lbs Chicken Wings
- 1 tablespoon Olive Oil
- ¼ cup Cornstarch
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Season Salt
- ½ teaspoon Black Pepper
- ½ tablespoon Lemon Pepper Seasoning
Honey Lemon Pepper Sauce
- ¼ cup Honey
- ¼ cup Maple Syrup
- ¼ cup Fresh Lemon Juice
- 1 tablespoon Lemon Zest
- ½ tablespoon Lemon Pepper Seasoning
- 1 tablespoon Minced Garlic
- 4 tablespoon Butter
Jalapeno Poppers with Bacon
- 12 jalapeños halved & seeded
- 8 oz Cream Cheese softened
- 3 to 4 Garlic Cloves minced
- ¼ teaspoon Season Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Paprika
- ¼ teaspoon Black Pepper
- 3 tablespoon Green Onion chopped
- 1 cup shredded Mild Cheddar
- 5 to 6 slices cooked Bacon chopped
Instructions
Honey Lemon Pepper Wings
- Pat wings dry with paper towels. Add to a large bowl and toss with olive oil.
- In a separate bowl, mix cornstarch, onion powder, garlic powder, paprika, season salt, black pepper, and lemon pepper seasoning. Sprinkle over wings and toss until fully coated.
- Place wings on a greased rack or parchment-lined pan. Air Fry at 400°F (220°C) for 22–25 minutes, flipping halfway, until crispy and golden.
- Melt butter in a saucepan. Add honey, maple syrup, lemon juice, lemon zest, minced garlic, and lemon pepper seasoning. Simmer 2–3 minutes until slightly thickened.
- Once wings are done, pour sauce over hot wings and toss until glossy and coated. Serve immediately.
Jalapeno Poppers with Bacon
- Slice jalapeños lengthwise and remove seeds.
- Mix cream cheese, cheddar, garlic, seasonings, green onion, and chopped bacon in a bowl.
- Fill each jalapeño half with the mixture. Bake at 400°F (205°C) for 15–18 minutes, until golden on top.
- Arrange poppers beside your wings and serve hot.
Recipe Tips
For extra-crispy wings, let them air-dry in the fridge for 30 minutes before coating them in cornstarch. This removes surface moisture and gives the skin that restaurant-style crunch.
