Crispy Honey Lemon Pepper Wings Recipe
Introduction
Crispy Honey Lemon Pepper Wings are a perfect balance of sweet, tangy, and spicy flavors with an irresistibly crunchy texture. These wings are oven-baked to golden perfection and tossed in a vibrant honey lemon pepper glaze that will keep you coming back for more.
Ingredients
- 1 pound chicken wings
- 1 tablespoon neutral oil (like vegetable or avocado)
- 1 ½ teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¾ teaspoon salt
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon honey
- 1 ½ teaspoon lemon pepper seasoning
- ¼ teaspoon pepper
- Pinch cayenne pepper (1 pinch = 1/16 teaspoon)
- Parsley or lemon wedges for topping (optional)
Instructions
- Step 1: Preheat the oven to 400°F. Cover a baking sheet with foil, and place a fitted wire baking rack on top. Spray the rack generously with cooking spray. Combine the baking powder, garlic powder, onion powder, paprika, salt, and pepper in a small bowl to create the dry rub.
- Step 2: Break down the chicken wings into drumettes and wingettes, discarding or saving the tips for stock. Pat the wings dry with paper towels to ensure crispiness.
- Step 3: Place the wings in a large bowl and massage the neutral oil into them. Sprinkle the dry rub evenly over the wings and toss to coat thoroughly. Arrange the wings on the prepared baking rack, spacing them out evenly.
- Step 4: Bake the wings at 400°F for 20 minutes. Then increase the oven temperature to 450°F, flip the wings, and bake for an additional 15-20 minutes until they are golden brown, crispy, and fully cooked (internal temperature should reach 165°F).
- Step 5: While the wings finish baking, combine the melted butter, honey, lemon pepper seasoning, and cayenne pepper in a large bowl to create the glaze.
- Step 6: Toss the hot wings in the glaze until evenly coated. Serve immediately topped with parsley or lemon wedges, alongside your favorite dipping sauce such as ranch or garlic aioli.
Tips & Variations
- For even crispier wings, make sure to pat them dry thoroughly before coating with oil and dry rub.
- Adjust the cayenne pepper to control the heat level—omit it for milder wings.
- Try swapping honey for maple syrup or agave nectar for a different twist on sweetness.
- Use smoked paprika instead of regular paprika for a subtle smoky flavor.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 10-15 minutes to restore their crispiness. Avoid microwaving to keep the skin crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen wings for this recipe?
Yes, but make sure to fully thaw and pat them dry before seasoning and baking to achieve the best crispy texture.
Is baking powder necessary for crispiness?
Yes, baking powder helps dry out the skin and promotes browning, resulting in crispier baked wings without frying.
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Crispy Honey Lemon Pepper Wings Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These Crispy Honey Lemon Pepper Wings offer a perfect balance of sweet, tangy, and savory flavors with a delightful crunch. Oven-baked to golden perfection and tossed in a flavorful honey lemon pepper glaze, they make an irresistible appetizer or snack for any occasion.
Ingredients
Scale
Chicken Wings
- 1 pound chicken wings
- 1 tablespoon neutral oil (vegetable or avocado)
Dry Rub Seasonings
- 1 ½ teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¾ teaspoon salt
Glaze
- 1 tablespoon unsalted butter, melted
- 1 tablespoon honey
- 1 ½ teaspoon lemon pepper seasoning
- ¼ teaspoon black pepper
- Pinch cayenne pepper (about 1/16 teaspoon)
Optional Toppings
- Chopped parsley
- Lemon wedges
Instructions
- Prep: Preheat your oven to 400°F (204°C). Line a baking sheet with foil and place a fitted wire rack on top. Generously spray the wire rack with cooking spray to prevent sticking. In a small bowl, mix together the baking powder, garlic powder, onion powder, paprika, and salt to create the dry rub. Separate the chicken wings into drumettes, wingettes, and tips. Discard the tips or save them for chicken stock.
- Coat: Pat the wings dry thoroughly with paper towels to ensure crispiness. Place them in a large bowl and massage in the neutral oil evenly. Sprinkle the dry rub over the wings and toss well to coat each piece uniformly. Arrange the wings spaced out on the prepared wire rack so heat circulates effectively around each one.
- Bake: Place the wings in the oven and bake for 20 minutes at 400°F. Then increase the oven temperature to 450°F (232°C), flip each wing over for even crisping, and continue baking for an additional 15-20 minutes. The wings should become golden brown, crispy, and reach an internal temperature of 165°F (74°C) to be safely cooked.
- Glaze: While the wings finish baking, combine the melted butter, honey, lemon pepper seasoning, black pepper, and cayenne pepper in a large bowl. Once the wings are done, transfer them immediately into the glaze mixture and toss thoroughly to coat every piece in the flavorful sticky glaze.
- Serve: Serve the wings hot, garnished with chopped parsley and lemon wedges if desired. These wings pair wonderfully with ranch dressing, garlic aioli, or your preferred dipping sauce for an extra burst of flavor.
Notes
- Using baking powder in the dry rub helps achieve a crispy skin by drawing out moisture.
- Ensure the wings are dry before coating to maximize crispiness.
- Cooking times may vary slightly depending on wing size and oven; use a meat thermometer to check for doneness.
- For extra heat, increase cayenne pepper incrementally to taste.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: chicken wings, honey lemon pepper wings, crispy chicken wings, baked chicken wings, appetizer, snack, easy chicken wings recipe
