Honey Lemon Pepper Wings (Printer-Friendly Version)
# What You'll Need:
→ For the Chicken Wings
01 -
2 pounds chicken wings
02 -
3 tablespoons potato starch
03 -
1 tablespoon baking powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
¼ teaspoon paprika
07 -
Oil spray
→ For the Honey Lemon Pepper Sauce
08 -
½ cup honey
09 -
1 lemon, zested
10 -
¼ cup lemon juice (or more)
11 -
1 tablespoon minced garlic
12 -
1 tablespoon butter
13 -
1-2 teaspoons ground pepper
14 -
1 pinch salt
# Let's Cook!:
01 -
Heat the oven to 450°F. Pat dry the chicken wings with a paper towel if they are moist.
02 -
Add the potato starch, baking powder, garlic powder, onion powder, and paprika to the chicken wings. Toss to coat the chicken wings.
03 -
Lightly spray some oil onto the parchment-lined sheet pan, then transfer the chicken wings to the sheet pan in a single layer. Spray the tops of the chicken with some more oil. Decrease the oven temperature to 425°F and bake the chicken wings for 35 to 40 minutes (depending on their size), flipping them at the halfway mark and spraying a bit more oil on the tops.
04 -
Meanwhile, in a small saucepan on the stovetop, over medium heat, add the honey, lemon juice, lemon zest, minced garlic, butter, salt, and pepper. Stir and simmer the sauce for 3 to 5 minutes until everything is well combined. Set aside a small portion to dip the wings in, if desired.
05 -
Once the wings are done, transfer them to a bowl and toss them to coat with the honey lemon pepper sauce.
# Cook's Notes:
01 -
For extra crispiness, let the wings sit uncovered in the refrigerator for 1 hour before baking.
02 -
Adjust the amount of lemon juice and pepper to suit your taste preferences.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.