Crispy Honey Lemon Pepper Wings

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!

Course Appetizer, lunch/dinner, Main Course, snacks

Cuisine American

Keyword appetizer, appetizers, baked chicken wings, chicken, football snacks, snacks

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 429kcal

Author Lauren LeBlanc

Equipment

bakings sheet with wire rack
aluminum foil or parchment paper
silicone tongs
gloves

Ingredients

1 pound chicken wings
1 tablespoon neutral oil like vegetable or avocado
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 unsalted butter melted
1 tablespoons honey
1 ½ teaspoon lemon pepper seasoning
¼ teaspoon pepper
pinch cayenne pepper 1 pinch = 1/16 th teaspoon

Instructions

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.

Notes

1 pound of wings is 1 big dinner serving or 2 small appetizer servings.

Using a wire rack over your sheet pan allows air to circulate around the whole wing, making extra crispy skin.

Thoroughly pat your wings dry before seasoning so they can get extra crispy.

Use a large baking sheet to give the wings 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.

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.

Larger wings may need a longer cooking time.

Nutrition