Can I use frozen wings for this recipe?

Yes, but they must be fully thawed before baking. Pat them dry thoroughly to remove excess moisture for a crispier texture.

How do I make the wings even crispier?

Let the wings sit uncovered in the fridge for 1-2 hours before baking. This helps dry out the skin, resulting in extra crunch.

Can I air-fry instead of baking?

Absolutely. Cook at 400°F for about 20-25 minutes, shaking the basket halfway through, until the wings are golden brown and crispy.

What if my sauce is too thin?

The sauce will thicken as it cools due to the honey. If needed, let it simmer a minute longer, or add a tiny bit more honey to adjust consistency.

Honey Lemon Pepper Wings

Name: Honey Lemon Pepper Wings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs chicken wings (drumettes and wingettes); ¼ cup potato starch (or cornstarch); 1 tsp baking powder; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp paprika; ½ tsp salt; Cooking spray or oil; ½ cup honey; ¼ cup fresh lemon juice; 1 tbsp lemon zest; 1 tbsp minced garlic; 1 tbsp unsalted butter; 1-2 tsp freshly ground black pepper; 1 pinch salt

Description

Crispy baked honey lemon pepper wings are coated in a sticky, sweet, tangy, and slightly spicy sauce. This easy, no-fry recipe is perfect for game days or quick dinners.

Ingredients

Scale

For the Wings:

2 lbs chicken wings (drumettes and wingettes)
¼ cup potato starch (or cornstarch)
1 tsp baking powder
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp salt
Cooking spray or oil

For the Honey Lemon Pepper Sauce:

½ cup honey
¼ cup fresh lemon juice
1 tbsp lemon zest
1 tbsp minced garlic
1 tbsp unsalted butter
1–2 tsp freshly ground black pepper
1 pinch salt

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Instructions

Prepare the Chicken: Preheat the oven to 450°F. Pat the chicken wings dry with a paper towel to remove excess moisture, ensuring maximum crispiness when baked.
Coat the Wings: In a large bowl, combine potato starch, baking powder, garlic powder, onion powder, paprika, and salt. Toss the wings in the mixture until evenly coated.
Bake the Wings: Line a baking sheet with parchment paper and lightly spray with oil. Arrange the wings in a single layer, ensuring they don’t touch. Lower the oven temperature to 425°F and bake for 35-40 minutes, flipping the wings halfway through and spraying them with a little more oil.
Make the Sauce: While the wings bake, place a small saucepan over medium heat and add honey, lemon juice, lemon zest, minced garlic, butter, salt, and black pepper. Stir continuously and let it simmer for 3-5 minutes until well combined and slightly thickened. Set aside a small portion if you’d like to use it for dipping.
Coat the Wings: Once the wings are crispy and golden brown, transfer them to a large bowl. Pour the honey lemon pepper sauce over the wings and toss until evenly coated.
Serve and Enjoy: Serve immediately while hot, garnished with extra black pepper or fresh parsley for added flavor and color.

Notes

For extra tartness, add an additional tablespoon of lemon juice.
If you prefer a spicier kick, stir in a pinch of cayenne pepper to the sauce.
For maximum crispiness, refrigerate the wings uncovered for 1-2 hours before baking.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in an oven or air fryer for best results.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Appetizer, Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: About 5-6 wings
Calories: 461 kcal
Sugar: 35g
Sodium: 446mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0.3g
Carbohydrates: 44g
Fiber: 1g
Protein: 23g
Cholesterol: 102mg