Honey Lemon Pepper Chicken Wings

5 from 1 vote

Honey Lemon Pepper Chicken Wings are the perfect combination of savory, sweet, and zesty. The skin is sticky and crispy and the meat is tender, juicy, and falls off the bone. Follow our simple instructions for broiling or baking depending on your preference!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 621kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

Oven Baked Wings

1½ lbs chicken wings (flats and drumettes)
1½ tablespoon olive oil
1 tablespoon lemon juice
1½ teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoon garlic powder
1 teaspoon smoked paprika

Lemon Pepper Sauce

4 tablespoon butter
2 tablespoon lemon pepper seasoning
1 tablespoon lemon juice
2 tablespoon honey
1 clove garlic minced
½ tablespoon Italian flat leaf parsley finely chopped

Instructions

Baked Lemon Pepper Wings

Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.
1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ lbs chicken wings
Bake chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
Make sauce - While the wings bake, add butter, lemon pepper seasoning, lemon juice, honey, garlic, and parsley to a saucepan. Warm on medium-low heat until the butter and honey are melted. Stir until combined then remove from heat.
4 tablespoon butter, 2 tablespoon lemon pepper seasoning, 1 tablespoon lemon juice, 2 tablespoon honey, 1 clove garlic, ½ tablespoon Italian flat leaf parsley
Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the lemon pepper sauce until coated. Transfer to a clean serving platter and serve immediately.

Broiled Lemon Pepper Wings

Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.
1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ lbs chicken wings
Broil chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
Make sauce - While the wings bake, add butter, lemon pepper seasoning, lemon juice, honey, garlic, and parsley to a saucepan. Warm on medium-low heat until the butter and honey are melted. Stir until combined then remove from heat.
4 tablespoon butter, 2 tablespoon lemon pepper seasoning, 1 tablespoon lemon juice, 2 tablespoon honey, 1 clove garlic, ½ tablespoon Italian flat leaf parsley
Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the lemon pepper sauce until coated. Transfer to a clean serving platter and serve immediately.

Video

Notes

Storage

Refrigerate leftover lemon pepper chicken wings in an air-tight container for up to 3 days. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.

Cooking Tips

If you want the sauce to be stickier and less drippy, dress the wings in the sauce then throw them back in the oven for 3 to 5 minutes until sticky.
Pat the wings dry with a paper towel to remove excess moisture and increase crispiness.
To ensure the wings are fully cooked, use a meat thermometer to ensure the internal temperature has reached 165°F (74°C).
Everybody has a different oven. If you like crispier chicken skin, cook the chicken in the broiler for a couple extra minutes until the skin reaches your desired crispiness.

Nutrition