Description
Crispy and flavorful Honey Lemon Pepper Wings baked to perfection and tossed in a tangy, sweet, and slightly spicy homemade sauce made with honey, fresh lemon juice and zest, garlic, butter, and ground pepper. This easy oven-baked chicken wings recipe delivers a perfect balance of savory and citrus notes, ideal for a tasty appetizer or main dish.
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 (for coating)
Honey Lemon Pepper Sauce
- ½ cup honey
- 1 lemon, zested
- ¼ cup lemon juice (or more for 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 the chicken wings dry with a paper towel to remove any moisture, which helps achieve crispiness.
- Coat Chicken Wings: In a large bowl, combine potato starch, baking powder, garlic powder, onion powder, and paprika. Toss the chicken wings thoroughly to coat them evenly with this seasoning mixture.
- Arrange Wings for Baking: Lightly spray a parchment-lined sheet pan with oil. Arrange the coated chicken wings in a single layer on the pan. Spray the tops of the wings with additional oil to enhance crispiness.
- Bake Wings: Reduce oven temperature to 425°F and bake the wings for 35 to 40 minutes, flipping them halfway through to ensure even cooking and crispness. Spray a bit more oil on the tops after flipping.
- Prepare Sauce: While the wings bake, heat a small saucepan over medium heat. Add honey, lemon juice, lemon zest, minced garlic, butter, salt, and ground pepper. Stir well and simmer the sauce gently for 3 to 5 minutes until well combined and fragrant. Reserve a small amount of the sauce for dipping if desired.
- Toss Wings in Sauce: When the wings are done baking, transfer them to a large bowl and toss with the prepared honey lemon pepper sauce until fully coated.
Notes
- Patting the wings dry before coating is crucial for crispiness.
- Adjust the amount of lemon juice and pepper in the sauce to taste.
- Use potato starch or cornstarch for the coating for the best texture.
- Reserved sauce can be used as a dipping sauce on the side.
- Flip the wings halfway through cooking to ensure even crispiness.
