Description
Crispy oven-baked chicken wings coated in a flavorful honey lemon pepper glaze. This recipe combines the perfect balance of sweetness, tanginess, and a hint of spice, making it an irresistible appetizer or snack for any occasion.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings, split into drumettes and flats
- 1 tablespoon baking powder (for crispiness)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Honey Lemon Pepper Glaze
- 1/4 cup honey
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top to allow even air circulation beneath the wings.
- Dry the wings: Pat the chicken wings dry with paper towels to remove any moisture, which helps them crisp up better during baking.
- Coat wings with dry mix: Toss the wings in a bowl with baking powder, salt, black pepper, garlic powder, and paprika until they are evenly coated for optimal crispiness and flavor.
- Bake the wings: Arrange the wings in a single layer on the wire rack and bake for 45-50 minutes, flipping them halfway through the cooking time to ensure even browning. The wings should turn golden brown and crispy.
- Make the glaze: While the wings bake, combine honey, melted butter, lemon juice, lemon zest, cracked black pepper, garlic powder, and salt in a saucepan. Stir over low heat until the glaze is smooth and well blended, then remove from heat.
- Glaze the wings: Once baked, transfer the wings to a large bowl and toss them with the honey lemon pepper glaze until fully coated and flavorful.
- Serve: Serve the wings immediately with extra lemon wedges and a sprinkle of black pepper for added zest and presentation.
Notes
- For extra crispiness, make sure the wings are patted very dry before coating.
- Baking on a wire rack prevents sogginess by allowing heat to circulate all around the wings.
- Freshly squeezed lemon juice and zest add bright citrus flavor that complements the honey’s sweetness.
- This recipe can be doubled for larger gatherings; adjust baking time as needed if wings are crowded.
- Leftover wings can be reheated in the oven to maintain crispness.
