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close up of many wings on a plate with a bowl of spices.

Honey Lemon Pepper Wings

Sweet, lemony, and peppery honey lemon pepper wings. These baked chicken wings make a delicious main meal or a perfect appetizer for parties or the football season.
Course Appetizer
Cuisine American
Keyword chicken wings, honey chicken wings, honey lemon pepper chicken, honey lemon pepper wings, lemon pepper wings
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Calories 555kcal
Author Adina


  • Baking tray
  • Rack
  • Small saucepan
  • Brush



  • 3 lb chicken wings about 16
  • 2 tablespoons vegetable oil canola, sunflower oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder


  • ½ cup honey
  • 1 tablespoon lemon pepper or to taste, it depends on the brand
  • 2 garlic cloves
  • ½ teaspoon fine sea salt
  • 2 tablespoons lemon juice
  • lemon wedges for serving


Chicken wings:

  • Divide the chicken wings at the joint if necessary (Note). Place in a large bowl and toss with oil, salt, pepper, and garlic powder. If you have the time, place them on a tray in a single layer and in the refrigerator to dry for a few hours or overnight. If not, cook them immediately.
  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking tray with heavy-duty aluminum foil and place a rack on top. Arrange the wings on the rack.
  • Bake for about 35-40 minutes until crispy and cooked through. Check the internal temperature with a meat thermometer; it should be 165 degrees Fahrenheit (74 degrees Celsius).
  • Glaze: Remove from the oven and brush with the honey lemon pepper glaze. Return to the oven and bake for another 5 minutes until sticky and shiny. Serve immediately.

Honey lemon pepper glaze:

  • Cook glaze: Place honey, lemon pepper, grated garlic cloves, and lemon juice in a small pan. 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.
    It should thicken slightly, coat the spoon and not drip off the spoon very quickly. You should be able to brush the wings with it, without it dripping off the meat.
    Don't over-boil it.


Place a wing on the cutting board. Remove the tip (if still attached) with a good sharp knife. Find the right spot between the bones and cut through the joint between the bones; you should not encounter much resistance.


Serving: 4wings | Calories: 555kcal | Carbohydrates: 40g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 727mg | Potassium: 383mg | Fiber: 1g | Sugar: 36g | Vitamin A: 285IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 2mg