Honey Lemon Pepper Wings Recipe:
The first time I made these Honey Lemon Pepper Wings, I honestly didn’t expect them to be as good as fried ones. But when they came out of the oven, crispy on the outside and coated with a sticky, sweet, tangy glaze, I was hooked.
The honey gave them a warm sweetness, the lemon added fresh brightness, and the pepper brought just the right kick. I didn’t even miss the deep fryer!
Now, they’ve become my go-to for game nights, casual dinners, and anytime I’m craving something flavorful but easy.
Ingredients
Here’s everything you’ll need to make these delicious wings, along with why each ingredient matters.
- 2 pounds chicken wings – Fresh works best for crispiness; thaw completely if frozen.
- 1/2 cup all-purpose flour – Helps create that golden, crunchy coating.
- 1 tablespoon baking powder – The secret to extra crispy skin in the oven.
- 1/2 teaspoon salt – Enhances the overall flavor of the wings.
- 1 teaspoon paprika – Adds a subtle smoky note and color.
- 1/4 cup unsalted butter, melted – Gives the glaze a rich, smooth texture.
- 1/4 cup honey – Adds sweetness and helps the glaze stick beautifully.
- 2 tablespoons fresh lemon juice – Freshly squeezed is best for a bright, tangy punch.
- 1 tablespoon lemon pepper seasoning (salt-free) – Packs citrusy flavor without overpowering salt.
Note: This ingredient list makes about 4 servings.
Variations
There are plenty of ways to make these wings your own.
- Spicy Kick – Swap regular honey for hot honey.
- Dairy-Free – Replace butter with olive oil or vegan butter.
- Gluten-Free – Use cornstarch instead of flour.
- Flavor Boost – Add cayenne, garlic powder, or smoked paprika to the coating mix.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Equipment You Need
- Baking sheet – Holds the wings while baking.
- Wire rack – Allows hot air to circulate for even crisping.
- Kitchen tongs – Makes tossing wings in the glaze easier.
- Meat thermometer – Ensures wings are cooked perfectly at 165°F.
How to Make Honey Lemon Pepper Wings?
Step 1 – Prep the Chicken Wings
Pat the wings completely dry using paper towels. This step is crucial for crispiness since excess moisture creates steam in the oven. Toss them in a mix of flour, baking powder, salt, and paprika until evenly coated. Arrange them on a wire rack set over a baking sheet, leaving space between each wing.
Step 2 – Bake the Wings
Preheat the oven to 450°F and bake the wings for 15 minutes. Then, reduce the heat to 425°F and continue baking for another 15 minutes. This method ensures they cook evenly while building that golden crust.
Step 3 – Make the Glaze
While the wings bake, whisk together melted butter, honey, lemon juice, and lemon pepper seasoning in a small bowl. This creates a smooth, sweet-tangy sauce that clings perfectly to the wings.
Step 4 – Coat the Wings
Remove the wings from the oven and toss them in the glaze until fully coated. Be gentle so the crispy coating stays intact.
Step 5 – Final Bake & Serve
Return the glazed wings to the oven for another 10 minutes. This allows the sauce to caramelize and stick. Let them rest for 5 minutes before serving so the flavors settle in.
Additional Tips for Making This Recipe Better
These are little tricks I’ve learned after making these wings many times.
- Always dry the wings really well before coating.
- Fresh lemon juice beats bottled every single time.
- Use a meat thermometer so you never overcook or undercook them.
- Let them rest after baking for juicier meat.
How to Serve Honey Lemon Pepper Wings?
Serve them hot on a platter, garnished with lemon zest or chopped parsley for a fresh pop of color. I like pairing them with celery sticks and a side of ranch or blue cheese dip. They also work great with crispy fries, coleslaw, or a light salad if you want a full meal.
Nutritional Information
Here’s a quick look at the nutrition per wing.
- Calories: 70
- Protein: 4 g
- Carbohydrates: 3 g
- Fat: 5 g
Make Ahead and Storage
- Make Ahead: You can coat and arrange the wings on the rack up to 12 hours before baking. Keep them covered in the fridge until ready to cook—this even helps the skin dry out for better crisping.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for about 10 minutes. I don’t recommend freezing as it can affect the texture.
Why You’ll Love This Recipe?
If you love bold flavors without the mess of frying, this recipe is for you.
- Healthier but still crispy – Baked at high heat for golden skin without deep frying.
- Perfect flavor balance – Sweet honey, tangy lemon, and peppery kick in every bite.
- Easy to customize – Adjust spice levels, make it dairy-free, or go gluten-free.
- Great for any occasion – From game night to family dinner, these wings fit right in.
Honey Lemon Pepper Wings Recipe
Ingredients
Method
- Pat the wings completely dry using paper towels. This step is crucial for crispiness since excess moisture creates steam in the oven. Toss them in a mix of flour, baking powder, salt, and paprika until evenly coated. Arrange them on a wire rack set over a baking sheet, leaving space between each wing.
- Preheat the oven to 450°F and bake the wings for 15 minutes. Then, reduce the heat to 425°F and continue baking for another 15 minutes. This method ensures they cook evenly while building that golden crust.
- While the wings bake, whisk together melted butter, honey, lemon juice, and lemon pepper seasoning in a small bowl. This creates a smooth, sweet-tangy sauce that clings perfectly to the wings.
- Remove the wings from the oven and toss them in the glaze until fully coated. Be gentle so the crispy coating stays intact.
- Return the glazed wings to the oven for another 10 minutes. This allows the sauce to caramelize and stick. Let them rest for 5 minutes before serving so the flavors settle in.
Notes
- Always dry the wings really well before coating.
- Fresh lemon juice beats bottled every single time.
- Use a meat thermometer so you never overcook or undercook them.
- Let them rest after baking for juicier meat.
