Description
Crispy and flavorful Honey Lemon Pepper Wings baked to perfection and tossed in a tangy, sweet, and spicy homemade honey lemon pepper sauce. These wings make a perfect appetizer or snack with a delicious balance of zesty lemon, fragrant black pepper, and sweet honey, enhanced with garlic and butter for extra richness.
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 baking)
Honey Lemon Pepper Sauce
- ½ cup honey
- Zest of 1 lemon
- ¼ cup lemon juice (or more, to taste)
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1-2 teaspoons ground black pepper
- 1 pinch salt
Instructions
- Preheat and Prepare Wings: Heat the oven to 450°F. Pat dry the chicken wings with a paper towel to ensure crispiness during baking.
- Coat the Wings: In a bowl, add potato starch, baking powder, garlic powder, onion powder, and paprika to the wings. Toss well to evenly coat all the wings with the dry mixture.
- Prepare Baking Sheet: Lightly spray a parchment-lined sheet pan with oil. Place the coated chicken wings on the pan in a single layer. Spray the tops of the wings lightly with oil to enhance crisping.
- Bake the Wings: Reduce the oven temperature to 425°F and bake the wings for 35 to 40 minutes. Flip the wings halfway through baking and spray a bit more oil on top to ensure even crispiness.
- Make the Honey Lemon Pepper Sauce: While the wings bake, combine honey, lemon juice, lemon zest, minced garlic, butter, salt, and ground black pepper in a small saucepan over medium heat. Stir and simmer for 3 to 5 minutes until well combined and fragrant. Set aside a small amount of sauce if you want to use it as a dip.
- Toss Wings in Sauce: Once baked, transfer the wings to a large bowl and toss them thoroughly with the prepared honey lemon pepper sauce to coat evenly.
Notes
- Patting the wings dry before coating is crucial for a crispy texture.
- Baking powder helps create an extra crunchy skin without deep frying.
- Adjust the amount of lemon juice and black pepper in the sauce to suit your taste preference.
- Reserve some sauce to serve on the side for dipping.
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
