These lemon pepper wings with honey are the perfect balance of tangy, peppery, and sweet. Baked until crispy, then tossed in a glossy honey-lemon glaze, they're a guaranteed hit for game day or weeknight dinners.
The secret to ultra-crispy skin without deep frying? A combination of baking powder and a high-heat oven. The honey glaze adds a sticky sweetness that complements the zesty lemon pepper perfectly.
Ready in under an hour with simple ingredients, these wings are easier than takeout and far more delicious.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) chicken wingettes and drumettes
Use fresh or thawed wings. For a healthier option, you can use skinless wings, but they won't be as crispy.
1 tablespoon baking powder
Aluminum-free baking powder works best; it helps the skin dry out and crisp up. If you don't have it, you can skip it but the wings won't be as crispy.
1 teaspoon salt
Fine sea salt or kosher salt. Adjust to taste if using salted butter.
1 teaspoon black pepper
Freshly ground black pepper adds the best flavor. Use more if you like it extra peppery.
2 tablespoons lemon pepper seasoning
Store-bought is fine, but check the salt content. For a homemade version, mix lemon zest, black pepper, and salt.
1/4 cup (60ml) honey
Use raw honey for a richer flavor. If honey is too thick, microwave for 10 seconds to make it easier to mix.
2 tablespoons fresh lemon juice
Freshly squeezed is essential; bottled lemon juice won't give the same bright flavor.
2 tablespoons unsalted butter, melted
Use unsalted to control the saltiness. You can substitute with olive oil for a dairy-free version.
1 teaspoon lemon zest
From the lemon you juiced. Add extra for a more intense lemon flavor.
Optional: chopped parsley for garnish
Fresh parsley adds color and a fresh note. You can skip it or use chives.
Tips & Tricks
- Pat the wings completely dry with paper towels before seasoning—moisture is the enemy of crispiness.
- Don't skip the baking powder; it's the secret to crispy skin. Make sure it's evenly distributed over all wings.
- For the crispiest results, place the wings on a wire rack set over a baking sheet so air circulates all around.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Pat the wings dry with paper towels.
2. Season the Wings
In a large bowl, combine the baking powder, salt, black pepper, and lemon pepper seasoning. Add the wings and toss to coat evenly, ensuring every piece is covered.
3. Arrange on Rack
Place the wings in a single layer on the wire rack, leaving space between each piece so they crisp up evenly. This allows hot air to circulate.
4. Bake the Wings
Bake for 30 minutes, then flip the wings and bake for another 10-15 minutes until golden brown and crispy. The internal temperature should reach 165°F (74°C).
5. Make the Glaze
While the wings bake, whisk together the honey, lemon juice, melted butter, and lemon zest in a small bowl until smooth.
6. Toss in Glaze
Once the wings are done, remove them from the oven and immediately transfer to a large bowl. Pour the honey glaze over the hot wings and toss gently to coat every wing.
7. Serve and Garnish
Transfer the glazed wings to a serving platter. Sprinkle with chopped parsley if desired. Serve hot with extra lemon wedges and enjoy!
Delicious Variations
Spicy Lemon Pepper Wings
Add 1-2 teaspoons of sriracha or red pepper flakes to the honey glaze for a kick.
Garlic Lemon Pepper Wings
Add 2 minced garlic cloves to the honey glaze for savory depth.
Grilled Lemon Pepper Wings
Instead of baking, grill the seasoned wings over medium-high heat for 20-25 minutes, turning occasionally, then brush with glaze in the last 5 minutes.
How to Store Lemon Pepper Wings with Honey
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze baked wings (without glaze) for up to 2 months. Thaw overnight in the fridge, then reheat and glaze.
Reheating
Reheat in a preheated 375°F (190°C) oven for 8-10 minutes until warm and crispy, or air fry at 370°F (188°C) for 5 minutes.
Frequently Asked Questions
Q: Can I use frozen chicken wings?
Yes, but thaw them completely in the fridge overnight and pat dry before seasoning. Frozen wings will release excess moisture and won't crisp properly.
Q: How do I make the wings extra crispy?
Ensure the wings are thoroughly dried, use baking powder (not baking soda), and bake on a wire rack. For extra crunch, broil for 2-3 minutes at the end.
Q: Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your lemon pepper seasoning and baking powder are gluten-free. Check labels to be sure.
Q: What can I use instead of honey?
Maple syrup or agave nectar can replace honey, but they will slightly change the flavor. Use equal amounts.
Q: How long do I bake the wings?
Bake at 400°F (200°C) for 30 minutes, then flip and bake for an additional 10-15 minutes until golden brown and the internal temperature reaches 165°F (74°C).
If you love these lemon pepper wings, don't forget to share this recipe with friends and family, and subscribe for more delicious, easy-to-make dishes!
Lemon Pepper Wings with Honey
Crispy, sticky lemon pepper wings with honey glaze, baked to perfection in 35 minutes—a crowd-pleasing appetizer or main.
🧂 Ingredients
- 2 lbs (900g) chicken wingettes and drumettes
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lemon pepper seasoning
- 1/4 cup (60ml) honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- Optional: chopped parsley for garnish
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Pat the wings dry with paper towels.
- 2Season the Wings — In a large bowl, combine the baking powder, salt, black pepper, and lemon pepper seasoning. Add the wings and toss to coat evenly, ensuring every piece is covered.
- 3Arrange on Rack — Place the wings in a single layer on the wire rack, leaving space between each piece so they crisp up evenly. This allows hot air to circulate.
- 4Bake the Wings — Bake for 30 minutes, then flip the wings and bake for another 10-15 minutes until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- 5Make the Glaze — While the wings bake, whisk together the honey, lemon juice, melted butter, and lemon zest in a small bowl until smooth.
- 6Toss in Glaze — Once the wings are done, remove them from the oven and immediately transfer to a large bowl. Pour the honey glaze over the hot wings and toss gently to coat every wing.
- 7Serve and Garnish — Transfer the glazed wings to a serving platter. Sprinkle with chopped parsley if desired. Serve hot with extra lemon wedges and enjoy!
