I whipped up Lemon Pepper Wings with only a few pantry staples and a honey-lemon glaze, and there’s one surprising ingredient that pulls the whole thing together.
I never expected something so simple could become my go to snack. Honey Lemon Pepper Wings grab you with crunchy edges and a juicy center, slicked in sticky honey that balances bright lemon and a hint of pepper.
I used plain chicken wings and pantry staples, and yet people keep asking for more. This little knock out fits right in with Lemon Pepper Wings obsessions and now lives in my Chicken Wing Recipes folder because it works for game day or a quick dinner.
Try it when you want bold flavor without fuss, youll be surprised how fast they disappear.
Ingredients
- packed with protein for muscle repair, also contain fat and some B vitamins
- Baking powder helps crisp skin when roasted, contains sodium and reacts to make air bubbles
- Honey a natural sweetener, mostly simple sugars, high in carbs and adds floral flavor
- lemon adds bright sourness, supplies vitamin C and a little fiber from zest
- Black pepper gives spicy warmth and aroma, may boost digestion low calorie
- butter adds rich mouthfeel and saturated fat, helps sauce coat wings for sheen
- Soy sauce adds salty umami, contributes sodium and deepens savory notes without sweetness
- cornstarch thickens sauces and creates a glossy finish, basically pure carbohydrate
- Cayenne adds heat and kick, negligible calories but it can intensify overall flavor
Ingredient Quantities
- 2 to 2 1/2 pounds chicken wings, tips removed and joints split
- 1 1/2 tablespoons aluminum free baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 1/2 teaspoons freshly ground black pepper, divided (about 1 teaspoon for dry rub plus 1/2 teaspoon for sauce)
- 1 tablespoon neutral oil (vegetable or canola)
- 1/2 cup honey
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter
- 1 tablespoon low sodium soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon cayenne pepper or red pepper flakes, optional
How to Make this
1. Preheat oven to 425°F and line a baking sheet with foil, then set a wire rack on the sheet so air can circulate under the wings.
2. Pat 2 to 2 1/2 pounds chicken wings very dry with paper towels, this is the most important trick to get them crispy.
3. In a big bowl toss the wings with 1 1/2 tablespoons aluminum free baking powder, 1 teaspoon kosher salt, 1 teaspoon garlic powder, about 1 teaspoon freshly ground black pepper and 1 tablespoon neutral oil until evenly coated. Don’t overcrowd the wings on the rack, give them space.
4. Arrange wings on the rack skin side up and bake 40 to 50 minutes, flipping once about halfway through, until skin is deeply golden and crisp and internal temp is 165°F. If you want extra crisp, crank the oven to 450°F for the last 5 minutes but watch them close.
5. While wings bake, make the sauce: in a small saucepan combine 1/2 cup honey, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons unsalted butter and 1 tablespoon low sodium soy sauce over medium heat. Reserve about 1/2 teaspoon of the freshly ground black pepper for the sauce before you used the rest in the rub.
6. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then whisk it into the warm honey mixture along with the reserved 1/2 teaspoon black pepper and 1/4 teaspoon cayenne or red pepper flakes if you want heat. Simmer gently until slightly thick and glossy, about 1 to 2 minutes, then remove from heat.
7. When wings are done, transfer them to a large bowl, pour most of the sauce over them and toss quickly so every wing gets coated, save a little sauce for serving.
8. If you want the sauce to stick and get tacky, return sauced wings to the hot oven on the rack for 3 to 5 minutes or place them under the broiler for 30 to 60 seconds, watching close so it doesnt burn.
9. Let wings rest a couple minutes, then serve with the reserved sauce on the side and napkins, theyre sticky and irresistible.
Equipment Needed
1. Oven set to 425°F (you can crank to 450°F at the end)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits on the baking sheet, so air can circulate under the wings
4. Paper towels for patting the wings very dry
5. Large mixing bowl for tossing the wings with baking powder and spices
6. Measuring spoons and a measuring cup for the honey and liquids
7. Small saucepan for the honey lemon sauce
8. Whisk for the slurry and to smooth the sauce
9. Tongs for flipping and moving wings without touching them
10. Instant read thermometer to check the wings hit 165°F
FAQ
Honey Lemon Pepper Wings Recipe Substitutions and Variations
- Aluminum free baking powder: you can just use regular baking powder in the same amount if needed, or make a quick homemade swap for 1 1/2 tablespoons by mixing 1/2 tablespoon baking soda plus 1 tablespoon cream of tartar and use right away.
- Neutral oil: swap with avocado oil or grapeseed oil for a high smoke point and neutral taste. Light olive oil works too but it will add a bit more flavor.
- Low sodium soy sauce: tamari is a straight one to one gluten free swap, or use coconut aminos for a soy free option that is milder and slightly sweeter.
- Cornstarch: arrowroot powder is a one to one substitute and gives a glossy finish. If you only have all purpose flour, use about twice the amount and cook a little longer to remove the raw flour taste.
Pro Tips
1) Get the skin as dry as possible and let it sit uncovered in the fridge for 30 to 60 minutes if you have time. It sounds extra but it really helps the baking powder do its job and gives crunch, just don’t skip it.
2) Don’t overcrowd the rack. Give each wing breathing room so hot air can circulate, and rotate the pan once during baking if your oven has hot spots. If some pieces are browning too fast, move them to a cooler spot instead of turning the oven up.
3) Make the sauce gently and taste as you go. Heat the honey mix on medium low so it doesn’t scorch, add the cornstarch slurry slowly and simmer just until glossy. Pull the pan off the heat before you add the butter if you want a silkier finish, then swirl the butter in to emulsify.
4) For best texture, toss with most of the sauce off the heat then return to the oven for a short bake or quick broil to set the glaze. Watch it the whole time, because sugar burns fast. Save a little sauce for serving so things dont get cloying.
Honey Lemon Pepper Wings Recipe
I whipped up Lemon Pepper Wings with only a few pantry staples and a honey-lemon glaze, and there’s one surprising ingredient that pulls the whole thing together.
4
servings
750
kcal
Equipment: 1. Oven set to 425°F (you can crank to 450°F at the end)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits on the baking sheet, so air can circulate under the wings
4. Paper towels for patting the wings very dry
5. Large mixing bowl for tossing the wings with baking powder and spices
6. Measuring spoons and a measuring cup for the honey and liquids
7. Small saucepan for the honey lemon sauce
8. Whisk for the slurry and to smooth the sauce
9. Tongs for flipping and moving wings without touching them
10. Instant read thermometer to check the wings hit 165°F
Ingredients
-
2 to 2 1/2 pounds chicken wings, tips removed and joints split
-
1 1/2 tablespoons aluminum free baking powder
-
1 teaspoon kosher salt
-
1 teaspoon garlic powder
-
1 1/2 teaspoons freshly ground black pepper, divided (about 1 teaspoon for dry rub plus 1/2 teaspoon for sauce)
-
1 tablespoon neutral oil (vegetable or canola)
-
1/2 cup honey
-
2 tablespoons fresh lemon juice (about 1 lemon)
-
1 teaspoon lemon zest
-
2 tablespoons unsalted butter
-
1 tablespoon low sodium soy sauce
-
1 teaspoon cornstarch
-
1 tablespoon water
-
1/4 teaspoon cayenne pepper or red pepper flakes, optional
Directions
- Preheat oven to 425°F and line a baking sheet with foil, then set a wire rack on the sheet so air can circulate under the wings.
- Pat 2 to 2 1/2 pounds chicken wings very dry with paper towels, this is the most important trick to get them crispy.
- In a big bowl toss the wings with 1 1/2 tablespoons aluminum free baking powder, 1 teaspoon kosher salt, 1 teaspoon garlic powder, about 1 teaspoon freshly ground black pepper and 1 tablespoon neutral oil until evenly coated. Don’t overcrowd the wings on the rack, give them space.
- Arrange wings on the rack skin side up and bake 40 to 50 minutes, flipping once about halfway through, until skin is deeply golden and crisp and internal temp is 165°F. If you want extra crisp, crank the oven to 450°F for the last 5 minutes but watch them close.
- While wings bake, make the sauce: in a small saucepan combine 1/2 cup honey, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons unsalted butter and 1 tablespoon low sodium soy sauce over medium heat. Reserve about 1/2 teaspoon of the freshly ground black pepper for the sauce before you used the rest in the rub.
- Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then whisk it into the warm honey mixture along with the reserved 1/2 teaspoon black pepper and 1/4 teaspoon cayenne or red pepper flakes if you want heat. Simmer gently until slightly thick and glossy, about 1 to 2 minutes, then remove from heat.
- When wings are done, transfer them to a large bowl, pour most of the sauce over them and toss quickly so every wing gets coated, save a little sauce for serving.
- If you want the sauce to stick and get tacky, return sauced wings to the hot oven on the rack for 3 to 5 minutes or place them under the broiler for 30 to 60 seconds, watching close so it doesnt burn.
- Let wings rest a couple minutes, then serve with the reserved sauce on the side and napkins, theyre sticky and irresistible.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 285g
- Total number of serves: 4
- Calories: 750kcal
- Fat: 50g
- Saturated Fat: 15g
- Trans Fat: 0.3g
- Polyunsaturated: 10g
- Monounsaturated: 20g
- Cholesterol: 200mg
- Sodium: 1025mg
- Potassium: 710mg
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 34g
- Protein: 66g
- Vitamin A: 200IU
- Vitamin C: 5mg
- Calcium: 40mg
- Iron: 2.8mg