Description
How to make crispy honey lemon pepper wings with a perfect balance of sweet, tangy, and spicy flavors that your family will devour!
Ingredients
- Base & Crispy Coating:
- 3–4 pounds chicken wings, separated into flats and drumettes, patted very dry
- 1 tablespoon aluminum-free baking powder
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Honey Lemon Pepper Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup honey
- 2 large lemons, zested and juiced (about 1/4 cup juice)
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- Seasonings & Heat:
- 1 teaspoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Garnish & Serving:
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges (for serving)
Instructions
- Prep Wings: Pat chicken wings very dry with paper towels; this is a crucial step for achieving maximum crispiness. Separate into flats and drumettes if not already done, then place in a large bowl.
- Coat Wings: In the bowl, add baking powder, cornstarch, kosher salt, black pepper, and vegetable oil to the wings. Toss thoroughly until every piece is evenly coated, ensuring that crispy texture develops perfectly.
- Bake Wings: Arrange the coated wings on a wire rack set over a baking sheet, preventing overcrowding for even cooking. Bake at 400°F (200°C) for 40-45 minutes, flipping halfway, until golden and crispy.
- Make Sauce Base: While wings bake, melt unsalted butter in a medium saucepan over medium heat. Add minced garlic and cook for about 1 minute until it becomes fragrant, but not browned.
- Simmer Sauce: To the saucepan, add honey, lemon zest, lemon juice, apple cider vinegar, and cayenne pepper. Bring this Honey Lemon Pepper Sauce to a gentle simmer, whisking occasionally, until it slightly thickens, about 3-5 minutes.
- Toss Wings: Once the Crispy Honey Lemon Pepper Wings are baked to perfection, transfer them to a large mixing bowl. Pour the warm, thickened sauce over the wings, then toss gently until they are all beautifully coated.
- Garnish Serve: Immediately transfer the sauced Crispy Honey Lemon Pepper Wings to a serving platter. Garnish generously with fresh chopped parsley and accompany with lemon wedges for an extra zest. Serve warm!
Notes
Always use aluminum-free baking powder to avoid an unpleasant metallic aftertaste in your crispy wings.
Store leftover wings in an airtight container in the refrigerator for 3-4 days; reheat in oven or air fryer.
If no wire rack, bake wings on parchment-lined sheet, ensuring good spacing and frequent flipping.
Serve Crispy Honey Lemon Pepper Wings warm with fresh parsley, lemon wedges, and a cool side like coleslaw.
Prep and coat wings a day ahead, storing refrigerated, to streamline cooking for game days or holidays.
Pat wings very dry and avoid overcrowding the baking sheet to achieve maximum crispiness.
**Allergy Information:** Dairy