Description
These Honey Lemon Pepper Wings are a perfect combination of crispy baked chicken wings tossed in a tangy and sweet honey lemon pepper sauce. Baked to golden perfection, they offer a delightful balance of flavors with the zest of fresh lemon, a touch of garlic, and a punch of black pepper. Ideal for a flavorful appetizer or main dish, these wings are sure to impress with their crispy texture and vibrant sauce.
Ingredients
Scale
For the 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 the 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 the oven to 450°F (230°C). Pat the chicken wings dry thoroughly with paper towels to ensure they become crispy during baking.
- Coat the Wings: In a bowl, mix together the potato starch, baking powder, garlic powder, onion powder, and paprika. Toss the wings in this mixture until they are evenly coated.
- Bake the Wings: Line a baking sheet with parchment paper and lightly spray it with oil. Arrange the coated wings in a single layer on the sheet. Lower the oven temperature to 425°F (220°C) and bake the wings for 35–40 minutes, flipping them halfway through the cooking time. When you flip them, spray lightly with oil again to enhance crispiness.
- Prepare the Sauce: While the wings bake, combine honey, lemon zest, lemon juice, minced garlic, butter, black pepper, and a pinch of salt in a saucepan over medium heat. Stir and let the sauce simmer for 3–5 minutes until it thickens slightly. Reserve some sauce if you want to use it as a dipping sauce.
- 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 them thoroughly to coat evenly.
- Serve: Serve the wings immediately, accompanied by any reserved sauce for dipping if desired.
Notes
- Patting the wings dry is essential to achieve maximum crispiness.
- Using baking powder (not baking soda) helps the skin get extra crispy in the oven.
- Spraying oil halfway through baking enhances the crisp texture without deep frying.
- Adjust the amount of black pepper in the sauce to your preferred spice level.
- For extra zing, add some chili flakes to the sauce for mild heat.
- Leftover wings can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.
