Description
These Honey Lemon Pepper Wings are crispy, flavorful chicken wings baked to perfection and coated in a tangy, sweet, and peppery lemon honey sauce. Perfectly crisped in the oven with a subtle kick from freshly ground black pepper and a refreshing lemon zest, these wings make a delicious appetizer or main dish for any occasion.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings
- 3 tablespoons potato starch (or cornstarch)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- Oil spray, for baking
Honey Lemon Pepper Sauce
- 1/2 cup honey
- 1 lemon, zested
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon unsalted butter
- 1–2 teaspoons freshly ground black pepper
- Pinch of salt
Instructions
- Prepare the Chicken Wings: Preheat your oven to 450°F (230°C). Pat the chicken wings dry thoroughly with paper towels to help achieve maximum crispiness.
- Coat the Wings: In a large mixing bowl, combine potato starch, baking powder, garlic powder, onion powder, and paprika. Toss the chicken wings in this dry mixture until they are evenly coated on all sides.
- Bake the Wings: Line a baking sheet with parchment paper and lightly spray it with oil to prevent sticking. Arrange the coated wings in a single layer on the prepared sheet. Lower the oven temperature to 425°F (220°C) and bake for 35 to 40 minutes. Flip the wings halfway through baking and spray lightly with oil again to ensure they become extra crispy.
- Make the Sauce: While the wings bake, combine honey, lemon zest, lemon juice, minced garlic, unsalted butter, freshly ground black pepper, and a pinch of salt in a saucepan over medium heat. Stir the mixture and let it simmer gently for 3 to 5 minutes until slightly thickened.
- Coat the Wings in Sauce: Once the wings are golden brown and crispy, transfer them to a large bowl. Pour the honey lemon pepper sauce over the wings and toss thoroughly to coat each wing evenly.
- Serve: Serve the wings immediately, offering any reserved sauce on the side for dipping if desired.
Notes
- Patting the wings dry is crucial to achieve crispy skin after baking.
- Baking powder helps wings get extra crispy without frying.
- Spraying oil halfway through baking boosts crispiness without adding excess fat.
- You can adjust the amount of black pepper based on your preferred spice level.
- The sauce can be prepared in advance and gently reheated before tossing with wings.
- These wings are best served fresh but can be reheated in the oven to maintain crispiness.
