These honey lemon pepper chicken wings are super crispy with a sweet, tangy, and peppery glaze. The glaze is made from honey, lemon pepper, and black pepper with just a kick of heat. This recipe uses my secret ingredient for the crispiest baked chicken wings ever!
Crispy chicken wings are a perfect appetizer or main dish, or when you want a fun snack. This lemon pepper wings recipe with its sweet sticky sauce is great for football season and game night too!
Chicken wings - I prefer to buy organic chicken when I can. High quality chicken is less likely to have a rubbery texture. You can purchase wings already broken down into drumettes and wingettes, or whole wings and break them down yourself.
Neutral oil - You will need a neutral flavored oil to rub down the wings. Pick an oil that has a high smoking point since these wings will be cooked at a high heat. I like grapeseed oil, vegetable oil, or avocado oil. I would avoid using olive oil when cooking at high temperatures.
Honey - If you want hot wings, try swapping for hot honey instead for a spicy sauce.
Lemon pepper seasoning - I prefer using whole ingredients when I can, so I initially tested this recipe with real lemons. Unfortunately the combination of fresh lemon juice and honey tasted too much like cough drops. Using lemon pepper seasoning is a much better for the flavor of these wings!
Cayenne pepper - There's just a pinch in this recipe for a little bit of heat, but you can add more if you want them spicy. You can even serve with hot sauce for the heat lovers.
See the recipe card below for full list of ingredients and measurements.
How to bake crispy chicken wings
These homemade honey lemon pepper wings will not disappoint! Read on for detailed instructions and expert tips for making the most delicious chicken wings.
First, do some prep work. Preheat the oven to 400°F.
Cover a baking sheet with foil, then with a fitted wire rack. Spray generously with cooking spray.
Pro tip: Using a wire rack over your sheet pan allows air to circulate around the whole wing, making extra crispy skin.
If needed, break down the chicken wings into drumettes, wingettes, and tips. Discard the tips or save for making chicken stock.
Pat the wings down with paper towels, making sure the chicken skin is dry. Add the wings to a large bowl, and massage the oil into the wings. Gloves are really helpful for this!
Pro tip: Thoroughly pat your wings dry before seasoning so they can get extra crispy.
Sprinkle the dry rub seasonings over the wings and toss to coat evenly.
Place the wings on the baking rack in a single layer, giving them enough space around each other.
Pro tip: Use a large baking sheet so the wings have enough space to crisp up. If the wings are too close together they will steam instead of crisp. You can use 2 smaller baking sheets if you don’t have a large one.
Next, bake wings for 20 minutes at 400°F in the preheated oven. Next increase heat to 450°F and flip wings over. Silicone tongs make flipping the wings easier.
Pro tip: Use a double layer of foil when covering your baking sheet. If your oven gets smoky when you flip the wings, you can discard the first layer of foil with all the burnt drippings.
Continue baking for another 15-20 minutes until golden brown, crispy, and cooked throughout.
While the wings are in their last few minutes of cooking, make the honey lemon pepper glaze. Combine melted butter, honey, lemon pepper seasoning, pepper, and cayenne pepper in a large bowl and mix well.
When the wings are cooked and crispy, add them to the bowl and toss with the glaze to combine.
Finally, serve hot! Add some fresh chopped herbs like fresh parsley or green onions if you wish. Option to add your favorite dipping sauce, like ranch of Cajun garlic aioli.
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Oven gets smokey while baking wings - This can be from multiple causes. Using an oil with a low smoking point, like olive oil, can cause the oil to start smoking in the oven. To get around this use an oil with a higher smoking point like grapeseed oil, vegetable oil, or avocado oil. Smoking can also come from the burnt drippings at the bottom of the baking sheet. Use 2 layers of foil so you can remove the top layer when drippings get too smokey.
Wings aren’t crispy enough - There are two secrets to getting baked chicken wings extra crispy: coating with baking powder, and rendering the fat. A longer cooking time for wings is better so the fat can melt allowing the skin to get crispy. If you have wings that are on the larger side, cooking them for longer at 400°F before turning the heat up.
Storage & Reheating
How to store leftovers
Store any leftover wings in an airtight container in the refrigerator for up to 3 days.
How to freeze
I don’t recommend freezing these wings once they have been cooked.
How to reheat
The best way to reheat chicken wings is back in the oven or toaster oven. Preheat the oven to 350°F, and bake wings until heated throughout.
Frequently Asked Questions
Yes, you can make this a boneless chicken wing recipe. Use chicken breasts instead of chicken wings. Cut the chicken breast into 1x2 inch hunks. Prepare in the same way you would chicken wings. Bake at 400°F for 10-15 minutes until chicken is cooked through and reaches an internal temperature of 165°. You might want to put the wings under the broiler for a minute to make the outside more crisp.
To prevent wings from smoking the oven too much, use an oil with a high smoking point. You can also use a double layer of foil and remove one when the drippings start burning and smoking.
Hungry for more chicken recipes?
- Skillet Chicken Thighs with Olives, Peppers, Onions, Garlic, and Tomatoes
- Chicken Sausage Breakfast Sandwiches
- How to cook perfect juicy chicken breasts every time
- Dry Rubbed Oven Baked Chicken Wings
Any questions? I'd love to help! Drop a comment below or send me an email!
Honey Lemon Pepper Wings
- bakings sheet with wire rack
- aluminum foil or parchment paper
- mixing bowls
- silicone tongs
- silicone spatula
- 1 pound chicken wings
- 1 tablespoon neutral oil like vegetable or grapeseed
- parsley or lemon wedges for topping optional
Dry Rub (Per 1 lb chicken wings)
- 1 ½ teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¾ teaspoons salt
Honey Lemon Pepper Sauce (Per 1 lb chicken wings)
- 1 tablespoon butter melted
- 1 tablespoons honey
- 1 ½ teaspoon lemon pepper seasoning
- ¼ teaspoon pepper
- pinch cayenne pepper 1 pinch = 1/16 th teaspoon
- PREP: Preheat the oven to 400°F. Cover a baking sheet with foil, then with a fitted wire baking rack. Spray generously with cooking spray. Combine the seasonings for the dry rub together in a small bowl. Break down chicken wings into drumettes, wingettes, and tips. Discard the tips or save for making chicken stock.
- COAT: Pat the wings down dry with paper towels. Add the wings to a large bowl, and massage the oil into the wings. Sprinkle the dry rub seasonings over the wings and toss to coat evenly. Place the wings on the baking rack, giving them enough space around each other.
- BAKE: Bake wings for 20 minutes. Increase heat to 450°F and flip wings over. Continue baking for another 15-20 minutes until golden brown, crispy, and cooked throughout (reaches 165°F)
- GLAZE: When the wings are almost finished, combine the ingredients for the glaze in a large bowl. Add the finished wings to the bowl and toss with the glaze to combine.
- SERVE: Serve hot. Top with chopped parsley or lemon wedges. Serve with ranch, garlic aioli, or your favorite dipping sauce.
Hey good lookin', what ya got cookin'? I'm Lauren and I love to teach you how to make the good stuff, from scratch! I use fresh quality ingredients to create impressive but approachable restaurant worthy recipes.