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Honey Lemon Pepper Wings Recipe
Ash Tyrrell

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Remove the wings from the oven and toss them in the glaze until fully coated. Be gentle so the crispy coating stays intact.
  5. 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.