Honey Lemon Pepper Wings

Honey lemon pepper wings are the perfect combination of sweet, tangy, and peppery. I love how the sticky honey glaze pairs with the brightness of lemon and the bold bite of black pepper. Whether I’m making them for game day, a casual dinner, or just a craving, these wings always deliver finger-licking flavor with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and full of bold flavor. The wings are baked or fried until crispy, then tossed in a glossy honey lemon pepper sauce that’s impossible to resist. The balance of sweet and savory makes them a hit with everyone, and I can serve them as an appetizer, party snack, or main course with sides. They taste like something straight from a wing spot, but even better because I made them myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken wings (drumettes and flats)

• Olive oil

• Salt

• Black pepper

• Garlic powder

• Baking powder (for crispy baked wings)

For the honey lemon pepper sauce:

• Honey

• Lemon juice (freshly squeezed)

• Lemon zest

• Cracked black pepper

• Butter

• Garlic (minced or powder)

• Optional: red pepper flakes for heat

Directions

1. I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper or a wire rack.

2. I pat the wings dry with paper towels—this helps them crisp up better.

3. I toss them in olive oil, salt, black pepper, garlic powder, and baking powder, then spread them out on the baking sheet.

4. I bake them for 40–45 minutes, flipping halfway through, until they’re golden and crispy.

5. While the wings are baking, I make the sauce. I melt butter in a small saucepan, then stir in honey, lemon juice, zest, minced garlic, and a generous amount of cracked black pepper. I let it simmer for a minute or two until slightly thickened.

6. Once the wings are done, I toss them in a large bowl with the warm honey lemon pepper sauce until they’re fully coated.

7. I serve them hot with extra lemon wedges or a sprinkle of fresh parsley.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: 50–55 minutes

Variations

Sometimes I air fry the wings at 390°F for 25–30 minutes for a faster version. If I want more heat, I add red pepper flakes or a dash of hot sauce to the glaze. I’ve also used this same sauce on chicken tenders or cauliflower for a meatless option. When I want extra lemon flavor, I add a bit of lemon pepper seasoning directly to the wings before baking.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F until warmed through and slightly crispy. I avoid microwaving them, since it softens the skin. If I have leftover sauce, I warm it up and toss it with the wings again before serving.

FAQs

Can I fry the wings instead of baking?

Yes, I’ve deep-fried them at 350°F for about 10–12 minutes until crispy, then tossed them in the sauce.

How do I make the wings extra crispy?

Drying the wings well, using baking powder, and cooking them on a wire rack helps get that restaurant-style crispiness.

Can I use lemon pepper seasoning in the sauce?

Yes, I sometimes mix it into the sauce or sprinkle it on the wings right before serving for extra flavor.

What should I serve with honey lemon pepper wings?

I usually serve them with celery sticks, ranch or blue cheese dip, or a side of fries or coleslaw.

Can I make the sauce ahead of time?

Absolutely. I make the sauce a day in advance and store it in the fridge. I just warm it up before tossing it with the wings.

Conclusion

Honey lemon pepper wings are one of my favorite ways to enjoy bold, addictive flavor without a lot of fuss. They’re sweet, zesty, peppery, and always a hit whether I’m feeding guests or just treating myself. Once I started making them at home, I never looked back—they’re just that good.

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