Honey Lemon Pepper Wings

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These honey lemon pepper wings are incredible. Sweet and lemony, with a nice kick from the black pepper, crispy on the outside and tender, moist inside. Not to mention that they are so easy to make!

We love chicken wings! In any form: deep-fried, pan-fried, sweet, hot, breaded … you name it! But these baked honey lemon pepper wings are one of our favorite finger foods. No messy deep-frying, no breading that takes time. Just the chicken, some honey, a bit of lemon juice, and spices.

This super delicious recipe is great for dinner; it’s a perfect appetizer for parties or Super Bowl. And it’s ready in less than one hour. For more delicious game-day recipes, have a look at the Baked Cajun Chicken Wings, Air Fryer Frozen Chicken Wings, Quick Pork Belly Bites or the Easy Margherita Flatbread Pizza. To cook wings faster, learn How to Parboil Chicken Wings.

What do you need?

Chicken wings:

• 3 lb – in my case, 3 lb were 16 fresh chicken wings, but that can vary a bit depending on the size of the pieces you have.
• You can buy them either fresh or frozen. If frozen, defrost overnight in the refrigerator.
• They can be whole or already cut into wingettes and drumettes. The wingettes, also known as flats, are the flat part of the wing, while the drumettes are those pieces that look like mini drumsticks. The pre-cut ones are often labeled as “party wings.”
• If they are jointed, you can go ahead with baking them. If they are whole, you should divide them at the joint and remove the wing tip if it’s still there (it’s already removed most of the time).

Lemon pepper:

• A fantastic seasoning made from granulated lemon zest and black pepper. The citrus oils infuse the crushed peppercorns, and the mixture is then baked and dried (Wikipedia). Although it can be used for fish and other meats, I use it mostly for chicken; the two are a perfect match.
• You will need about one tablespoon of lemon pepper seasoning.

Lemon juice:

• Always fresh lemon juice, it has the best flavor.

Honey: Runny, clear honey.

Spices: one teaspoon garlic powder, fine sea salt (or Kosher), ground black pepper.

How to make honey lemon pepper wings?

How to divide chicken wings at the joint?

1. Place a piece on a cutting board.
2. Cut the tip of the wing with a good sharp knife. I never discard the tips; I use them to make chicken stock.
3. Hold the drumette in your hand and stretch the joint open while the wingette still lies on the board.
4. Find the right spot between the bones and cut with the knife through the joint; you should not encounter much resistance. If you do, it means that you hit the bone. Move the knife a little bit more on the right or left side of the joint until you find the right spot. It should be very easy to cut through the skin, between the two bones.

How to bake chicken wings?

1. Pat dry with a paper towel.
2. Season: Place the pieces in a large bowl. Toss with oil, and sprinkle with salt, pepper, and garlic powder. Rub well to coat with the spices. If you have the time, you can place the wings on a tray in a single layer and refrigerate them, uncovered, for a few hours or overnight; they will dry out and will be even crispier. However, this step is optional; the honey lemon pepper chicken wings will still be delicious without waiting.
3. Preheat the oven. Line a sheet pan with aluminum foil; this will make cleaning up easier. Place a rack over the tray.
4. Arrange the wingettes and drumettes on the rack.
5. Bake for 35-40 minutes, until crispy, golden brown, and cooked through. Check the internal temperature with a meat thermometer; it should be 165 degrees Fahrenheit/ 74 degrees Celsius.
6. Prepare the glaze, shortly before the roasting time is through.
7. Glaze: Once the chicken parts are cooked through, remove them from the oven and brush them generously with the glaze.
8. Return to the oven and roast for another 5 minutes until the chicken wings are shiny and sticky.

How to make lemon pepper honey glaze?

1. Place all the ingredients in a small saucepan. Heat on the stove, let it come to a gentle boil, turn down the heat to low, and simmer gently for about 2-3 minutes.
2. The glaze should be thick enough to coat the spoon without dripping off too quickly.
3. However, don’t overcook the mixture, or it will set too much, and you will not be able to glaze the chicken properly.

How to serve?

The lemon pepper chicken wings are best served immediately. However, you can reheat them in the preheated oven at 350 degrees Fahrenheit/ 180 degrees Celsius for 10 – 15 minutes or until heated through.

Sprinkle them with chopped parsley, toasted sesame seeds, or finely chopped green onions if you wish.

We mostly have them as they are; I never make a dip because they are very spicy and flavorful. Eat them with your fingers, and make sure you have enough napkins close by. And don’t forget to squeeze the lemon wedges directly on the hot wings when serving; I find those few drops of juice make them even better.

When serving them as a main dish, I make a green salad or coleslaw and cut some crusty bread to have on the side. You can serve them with mac and cheese, mashed potatoes, or a simple rice dish for a complete meal.

How to store?

• Refrigerate: Let come to room temperature and refrigerate for up to 3 days in an airtight container.
• Freeze for up to 3 months in freezer bags. Defrost in the fridge and reheat in the oven before serving (as instructed above).

Recipe FAQ

More quick appetizers good for the football season :

• Chicken Salad with Cranberries
• Cucumber Cream Cheese Wraps
• Easy Sandwich Pinwheels
• Quick Air Fryer Turkey Burgers
• Easy Chicken Fajita Tacos
• Air Fryer Lemon Pepper Wings

Check the web story for this recipe: How To Make Honey Lemon Pepper Wings at Home

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