Description
These Honey Lemon Pepper Wings are crispy, juicy, and bursting with a perfect balance of sweet honey, tangy lemon, and bold pepper flavors. Oven-baked to a golden perfection, they make a delightful appetizer or main course that’s easy to prepare and irresistible to eat.
Ingredients
Chicken Wings
- 2 pounds chicken wings
- 3 tablespoons potato starch
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- Oil spray
Honey Lemon Pepper Sauce
- ½ cup honey
- Zest of 1 lemon
- ¼ cup lemon juice (or more to taste)
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1-2 teaspoons ground pepper
- 1 pinch salt
Instructions
- Preheat Oven and Prepare Wings: Heat the oven to 450°F. Pat dry the chicken wings thoroughly using paper towels to remove any moisture, which helps achieve a crispy texture.
- Coat Wings with Seasoning: In a large bowl, add the potato starch, baking powder, garlic powder, onion powder, and paprika to the wings. Toss well to evenly coat each wing with the dry mixture.
- Prepare Baking Sheet: Lightly spray a parchment-lined sheet pan with oil to prevent sticking. Arrange the coated wings in a single layer on the sheet pan and spray the tops lightly with more oil for crispiness.
- Bake Wings: Reduce the oven temperature to 425°F. Bake the wings for 35 to 40 minutes depending on their size. At the halfway mark, flip the wings over and spray a bit more oil on the tops to ensure even crisping.
- Make Honey Lemon Pepper Sauce: While the wings bake, combine honey, lemon juice, lemon zest, minced garlic, butter, salt, and ground pepper in a small saucepan over medium heat. Stir and simmer for 3 to 5 minutes until the sauce is well blended and fragrant. Set aside a small portion of the sauce for dipping.
- Toss Wings in Sauce: When the wings are fully cooked and crispy, transfer them to a large bowl. Pour the honey lemon pepper sauce over the wings and toss thoroughly to coat them evenly.
Notes
- Patting the wings dry before coating is key for crispy skin.
- Use potato starch and baking powder as a dry coating to enhance crispiness in the oven.
- Adjust the lemon juice and black pepper amounts in the sauce to your taste preference.
- Saving some sauce aside is great for dipping on the side.
- Flipping the wings halfway ensures even cooking and browning.
- Serve immediately for best crispness; wings can be reheated in a hot oven or air fryer if desired.
