Zesty Lemon-Pepper Chicken Wings Recipe

When it comes to game-day snacks or an easy weeknight dinner, zesty lemon-pepper chicken wings are a crowd-pleaser. Crispy on the outside, juicy on the inside, and tossed in a sweet, tangy, peppery sauce, these wings are sure to become a family favorite. Whether you’re a fan of bright citrus flavors or love a sticky, finger-licking glaze, this recipe has something for everyone.

Let’s dive into how to make these crispy baked lemon-pepper wings, complete with pro tips, substitutions, and FAQs to guarantee perfect results every time!

Why You’ll Love This Recipe

It’s simple and quick with minimal ingredients, easy prep, and a straightforward process. These wings are baked, not fried, making them healthier while staying incredibly crispy, thanks to baking powder and potato starch. They’re versatile and perfect as a snack, appetizer, or main dish. The combination of honey, lemon, and pepper delivers sweet, tangy, and slightly spicy flavors.

Ingredients You’ll Need

Here’s what you need to create these delicious baked lemon-pepper chicken wings:

For the Chicken Wings:

• 2 pounds chicken wings: Wingettes, drumettes, or a mix.
• 3 tablespoons potato starch: Can substitute with cornstarch.
• 1 tablespoon baking powder: Key for crispy wings. Do not confuse with baking soda.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon paprika: Adds a touch of smoky depth.
• Oil spray

For the Honey Lemon Pepper Sauce:

• ½ cup honey: Pure liquid honey works best.
• 1 lemon, zested and juiced: Freshly squeezed juice ensures bright flavor.
• 1 tablespoon minced garlic: Adjust to taste.
• 1 tablespoon unsalted butter: Adds richness.
• 1–2 teaspoons ground pepper: Freshly cracked for the best flavor.
• Pinch of salt

Step-by-Step Instructions

Prep the Chicken Wings

1. Preheat your oven to 450°F.
2. Pat the chicken wings dry with a paper towel—this step is crucial for crispiness.
3. In a bowl, mix potato starch, baking powder, garlic powder, onion powder, and paprika. Add the chicken wings and toss until evenly coated.

Bake the Wings

1. Line a baking sheet with parchment paper and lightly spray with oil.
2. Arrange the wings in a single layer. Spray the tops with more oil.
3. Lower the oven temperature to 425°F and bake for 35–40 minutes, flipping the wings halfway through and spraying them with oil again.

Make the Honey Lemon Pepper Sauce

1. In a small saucepan, combine honey, lemon juice, lemon zest, garlic, butter, salt, and pepper.
2. Cook over medium heat, stirring for 3–5 minutes, until the sauce thickens slightly.
3. Set aside a small portion for dipping, if desired.

Toss and Serve

1. Once the wings are done, transfer them to a bowl.
2. Pour the sauce over the wings and toss until evenly coated.
3. Serve immediately with your favorite sides or garnishes.

Recipe Tips and Notes

For extra crispiness, leave the wings uncovered in the fridge for a couple of hours before baking. Always zest the lemon before juicing it, and roll it on the countertop beforehand to release more juice. The sauce will thicken as it cools, so don’t worry if it seems thin initially. Use a meat thermometer to ensure the wings reach an internal temperature of 165°F. If you prefer, bake the wings on a wire rack to avoid flipping them, but they’ll still turn out crispy without it.

FAQs

Related Recipes You’ll Love

Garlic Parmesan Chicken and Potatoes
Slow Cooker Brown Sugar Garlic Chicken
Easy Homemade Chicken Pot Pie Recipe

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