Description
These Lemon Pepper Wings with Honey are an easy sheet pan dinner that combines crispy baked chicken wings with a sticky-sweet lemon pepper glaze. Ideal for beginners, this quick and healthy meal is full of flavor and requires only basic pantry ingredients. Perfect for game day, weeknights, or when you’re craving something tangy and finger-licking good.
Ingredients
Scale
- 2 lbs chicken wings
- 3 tablespoons potato starch (or cornstarch)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ cup honey
- ¼ cup lemon juice (plus extra to taste)
- 1 lemon, zested
- 1 tablespoon minced garlic
- 1 tablespoon unsalted butter
- 1–2 teaspoons freshly cracked black pepper
- 1 pinch salt
- Cooking spray or oil
Instructions
- Preheat and Prep: Preheat your oven to 450°F and line a baking sheet with parchment paper. Lightly spray with oil to prevent sticking.
- Dry and Season Wings: Pat the chicken wings dry with paper towels to remove excess moisture. In a large bowl, combine the wings with potato starch, baking powder, garlic powder, onion powder, and paprika, tossing until well coated.
- Arrange for Baking: Lay the coated wings in a single layer on the prepared baking sheet. Lightly spray the tops with oil, then reduce the oven temperature to 425°F.
- Bake the Wings: Bake the wings for 35 to 40 minutes, flipping them halfway through and spraying the tops again to encourage even browning and crispiness.
- Make the Sauce: While the wings are baking, place honey, lemon juice, lemon zest, minced garlic, butter, salt, and pepper in a small saucepan over medium heat. Stir and simmer for 3 to 5 minutes until the sauce is fragrant and fully combined. Set aside a portion for dipping if desired.
- Coat the Wings: Once the wings are crispy and golden, transfer them to a bowl and pour the sauce over. Toss thoroughly to coat each wing. Let them sit for a couple of minutes to soak in the flavor before serving.
Notes
- If you enjoy a more tangy flavor, add an extra tablespoon of lemon juice to the sauce.
- For extra crispy wings, refrigerate them uncovered for a few hours before baking to dry out the skin. If you’re out of parchment paper, use foil lightly greased with oil. The sauce may seem thin when hot, but it thickens as it cools thanks to the honey. Freshly cracked pepper gives a bigger flavor punch than pre-ground pepper.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 5–6 wings
- Calories: 461
- Sugar: 35g
- Sodium: 446mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 102mg