Honey Lemon Pepper Wings

Honey Lemon Pepper Wings offer a delightful combination of sweet, tangy, and spicy flavors. The crispy baked wings are tossed in a zesty honey lemon pepper sauce, making them an irresistible choice for any occasion.

Why You’ll Love This Recipe

Simple Preparation: With straightforward steps, these wings are easy to prepare, requiring minimal effort for maximum flavor.
Crispy Texture: Achieved without frying, the combination of potato starch and baking powder ensures a satisfyingly crispy exterior.
Versatile Serving: Perfect as an appetizer, snack, or main course, these wings are sure to please a crowd.

Ingredients

For the Chicken Wings:

2 pounds chicken wings (wingettes and drumettes)
3 tablespoons potato starch (or cornstarch)
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
Oil spray

For the Honey Lemon Pepper Sauce:

½ cup honey
1 lemon, zested and juiced
1 tablespoon minced garlic
1 tablespoon unsalted butter
1–2 teaspoons freshly ground black pepper
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set the oven to 450°F (232°C).
Prepare the Wings:
- Pat the chicken wings dry with a paper towel.
- In a large bowl, combine the potato starch, baking powder, garlic powder, onion powder, and paprika.
- Add the wings to the bowl and toss to coat evenly.
Bake the Wings:
- Line a baking sheet with parchment paper and lightly spray with oil.
- Arrange the coated wings in a single layer on the prepared baking sheet.
- Lightly spray the tops of the wings with oil.
- Bake for 35–40 minutes, flipping halfway through, until the wings are golden brown and crispy.
Prepare the Sauce:
- In a small saucepan over medium heat, combine the honey, lemon juice, lemon zest, minced garlic, butter, salt, and black pepper.
- Stir and simmer for 3–5 minutes until the sauce is well combined and slightly thickened.
Combine and Serve:
- Transfer the baked wings to a large bowl.
- Pour the honey lemon pepper sauce over the wings and toss to coat evenly.
- Serve immediately, garnished with lemon slices if desired.

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Spicy Kick: Add a teaspoon of red pepper flakes or a dash of hot sauce to the sauce for extra heat.
Herbal Twist: Incorporate fresh herbs like parsley or cilantro into the sauce for added freshness.
Citrus Blend: Mix in a tablespoon of orange juice for a citrusy variation.

Storage/Reheating

Storage: Store leftover wings in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
Freezing: While freezing is not recommended due to potential texture changes, you can freeze the baked wings for up to 2 months. Thaw and then reheat as directed.

FAQs

Can I use frozen chicken wings?

Yes, ensure they are fully thawed and patted dry before coating and baking.

Can I use cornstarch instead of potato starch?

Yes, cornstarch is a suitable substitute for potato starch in this recipe.

How do I make the wings extra crispy?

Pat the wings dry thoroughly before coating and consider refrigerating them uncovered for an hour before baking to help achieve a crispier texture.

Can I grill the wings instead of baking?

Yes, grill the wings over medium heat for about 20 minutes, turning occasionally, until they are cooked through and crispy.

How do I know when the wings are done?

The internal temperature should reach 165°F (74°C). Using a meat thermometer can help ensure they are fully cooked.

Can I make the sauce ahead of time?

Yes, prepare the sauce in advance and store it in the refrigerator for up to a week. Reheat before tossing with the wings.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can be used as a substitute.

How can I make the sauce spicier?

Add more freshly ground black pepper or incorporate a teaspoon of red pepper flakes to increase the heat.

Can I use salted butter?

Yes, if using salted butter, you can omit the additional salt in the sauce.

Can I double the recipe?

Yes, you can