Honey Lemon Pepper Wings

Baked instead of fried, these honey lemon pepper wings are covered in lemon pepper and then tossed in an addicting honey lemon sauce.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings wings

Calories 102kcal

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.

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.