Description
Crispy oven-baked chicken wings glazed in a tangy and sweet honey lemon pepper sauce. These wings are perfectly seasoned with a blend of spices and baked to golden perfection, then coated in a buttery honey lemon glaze for a deliciously vibrant flavor. Ideal as a snack or appetizer for any occasion.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings, split into drumettes and flats
- 1 tablespoon baking powder (for crispiness)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Honey Lemon Pepper Glaze
- 1/4 cup honey
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top to allow air circulation and promote crispiness during baking.
- Prepare Wings: Pat the chicken wings dry thoroughly with paper towels to remove any excess moisture, which will help them crisp better in the oven.
- Season Wings: In a large bowl, toss the wings with baking powder, salt, black pepper, garlic powder, and paprika, ensuring each wing is evenly coated with the seasoning mixture.
- Bake Wings: Arrange the seasoned wings in a single layer on the wire rack over the baking sheet. Bake for 45 to 50 minutes, flipping wings halfway through, until they are crispy and golden brown.
- Make Glaze: While the wings are baking, combine honey, melted butter, lemon juice, lemon zest, black pepper, garlic powder, and salt in a small saucepan. Stir over low heat until the mixture is smooth and well blended.
- Glaze Wings: Once wings are finished baking, transfer them to a large bowl. Pour the honey lemon pepper glaze over the warm wings and toss until all wings are fully coated in the glossy sauce.
- Serve: Serve the honey lemon pepper wings immediately with extra lemon wedges and a sprinkle of black pepper for added zest and presentation.
Notes
- Patting the wings dry is essential to achieve maximum crispiness.
- Using a wire rack allows air to circulate around the wings, helping them cook evenly and stay crispy.
- If preferred, you can adjust the amount of black pepper to suit your spice tolerance.
- For extra zing, garnish with freshly chopped parsley or additional lemon zest before serving.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
