This post may contain affiliate links. Please read my disclosure.
Baked instead of fried, these honey lemon pepper wings are covered in lemon pepper and then tossed in an addicting honey lemon sauce.
When it comes to appetizers/party food, one of the first things to come to mind is chicken wings.
From crispy smoked chicken wings to baked teriyaki chicken wings to honey BBQ chicken wings to Vietnamese chicken wings. The flavor options are endless.
Most wings are fried, but I discovered a few years ago how tossing them in some baking powder and then baking gets the chicken just as crispy and is way healthier.
These honey lemon pepper wings get flavor from the lemon pepper season as well as some other spices, but is kicked over the top with the honey lemon sauce which caramelizes and creates delicious and sticky wings.
Why This Recipe Works
- Simple - you make a quick rub, let the oven do its work and then toss in the sauce.
- Crispy - with chicken wings, you want a nice crispy skin, not rubbery. The baking powder is key in helping get the skin extra crispy.
- Party food - these chicken wings are perfect for a party with friends or family. You can easily double or triple the recipe if needed.
Jump to:
Ingredient Notes
- Chicken wings - use wings and drumettes. I usually buy the the whole wing and cut myself.
- Baking powder - the key to the crisp wings. You can't bake them without it.
- Spices - not only is there lemon pepper seasoning, but also onion powder, garlic powder and paprika.
- Honey lemon sauce - you get sweetness from the honey and acidity from the lemons.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Toss the chicken in a bowl with the baking powder and spices. Place on a cooling rack skin side up sprayed with oil spray over a baking sheet.
Bake at 250°F for 30 minutes before increasing the oven temperature to 425°F and baking for an additional 50 minutes to an hour.
While the wings are baking, prepare the honey lemon sauce by adding to a pan and cooking over low heat until the sauce has thickened.
Remove chicken from the heat and toss in the sauce. Then place the wings back in the oven and cooking for another 5 minutes or until caramelized.
FAQs
If you are short on time, just pat them dry with a paper towel.
Another way is to place on a a cooling rack on a baking sheet and place in the fridge uncovered for 3 hours.
Baking powder is alkaline. It raises the skin’s pH, which helps break down the proteins more efficiently and making for a browner, crispier skin for these chicken wings
Yes you can. In a large pot, heat 2 inches of oil to 350°F. Toss the wings in ½ cup of cornstarch. Fry the wings in batches until golden and cooked through, about 10 minutes.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
You can place cooked wings in an airtight container in the fridge for up to 3 days.
Place on a baking sheet and bake at 350°F for 10 minutes or until warmed through.
Equipment
The equipment you use is important to how the wings turn out. What is needed is the following:
- Large bowl - need a bowl to be able to mix together the ingredients.
- Wooden spoon - used to mix everything together.
- Baking sheet - you place a wire cooling rack on top and bake the wings on it.
- Wire cooling rack - helps evenly cook the chicken.
- Sauté pan - used to make the sauce and toss the honey lemon pepper chicken wings in.
Pro Tips/Recipe Notes
- Use baking powder that is less than a year old since it has been opened. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Cut the chicken wings at the joint using either kitchen shears or a sharp knife. See step-by-step instructions.
- Bake the chicken on a cooling rack which allows the air to circulate and cook all parts of the chicken wings.
- If you want some heat, add 1-2 tablespoon sriracha sauce to the honey lemon pepper wings, depending on the spice level you like.
Other Appetizer Recipes
If you’ve tried these honey lemon pepper wings or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Honey Lemon Pepper Wings
Ingredients
Baked Chicken Wings
- 3 lbs chicken wings, cut into flats and drumettes
- 2 tablespoon baking powder
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- oil spray
Honey Lemon Sauce
- ½ cup honey
- ¼ cup unsalted butter
- juice and zest from 1 lemon
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 250°F. Take chicken wings out and pat dry. In a small bowl, mix together the baking powder, lemon pepper, garlic powder, onion powder, paprika, salt and black pepper. Place wings in large bowl and add dry rub mixture, then toss to coat evenly.
- Line a baking sheet with foil, then place a cooling rack on the foil. Spray the rack with oil spray. Place wings on rack in a single layer with skin side up.
- Bake for 30 minutes at 250°F. Increase the oven temperature to 425°F and bake for an additional 50 minutes to 1 hour, rotating the tray halfway through. Remove from tray and let stand for 5 minutes.
- While wings are baking, heat large sauté pan or skillet over medium heat. Add honey, butter, lemon juice, lemon zest and garlic powder. Reduce heat to low and cook until sauce thickens slightly. Remove from heat and toss chicken wings until coated.
- Place wings back in the oven and cook for another 5-7 minutes or until caramelized.
Notes
- Use baking powder that is less than a year old since it has been opened. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Cut the chicken wings at the joint using either kitchen shears or a sharp knife. See step-by-step instructions.
- Bake the chicken on a cooling rack which allows the air to circulate and cook all parts of the chicken wings.
- If you want some heat, add 1-2 tablespoon sriracha sauce, depending on the spice level you like.
Leave a Reply