BEST STICKY LEMON PEPPER WINGS
These Sticky Lemon Pepper Wings are a flavor explosion, combining zesty lemon and peppery goodness in a sticky, irresistible sauce. This recipe guarantees crispy, flavorful wings perfect for game nights, parties, or a satisfying weeknight treat.
Equipment
- Large bowl
- Baking Sheet
- Parchment paper
- Medium saucepan
- Whisk
- Spoon
- Paper towels
- Oven
Ingredients
- 2 lbs chicken wings, separated into drumettes and wingettes
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup honey
- ¼ cup lemon juice, freshly squeezed about 2 lemons
- 2 tablespoons lemon zest from about 2 lemons
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons cracked black pepper, coarsely ground
- 1 teaspoon red pepper flakes optional
- ½ teaspoon salt
- Fresh parsley, chopped for garnish
- Lemon wedges for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken wings completely dry with paper towels.
- In a large bowl, toss the wings with olive oil, salt, and pepper.
- Place the wings in a single layer on a baking sheet lined with parchment paper.
- Bake for 30-40 minutes, flipping halfway through, until the wings are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- While the wings are baking, prepare the sauce. In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Stir in the honey, lemon juice, lemon zest, cracked black pepper, red pepper flakes (if using), and salt.
- Bring the sauce to a simmer and cook for 5-7 minutes, or until it thickens slightly. Stir frequently to prevent sticking. The sauce should coat the back of a spoon.
- Once the wings are cooked, immediately transfer them to a large bowl.
- Pour the sticky lemon pepper sauce over the wings and toss until they are evenly coated.
- For an extra layer of stickiness, you can place the wings back on the baking sheet and broil them for 1-2 minutes, watching very carefully to prevent burning (optional).
- Garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
For extra crispy wings, broil them for the last 2-3 minutes, watching closely to prevent burning. If the sauce isn't thickening, simmer it longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water). Customize the recipe by adding more red pepper flakes for heat, increasing the honey for sweetness, or experimenting with herbs like thyme or rosemary. You can also grill the wings instead of baking for a smoky flavor. Store leftover wings in an airtight container in the refrigerator for up to 3 days.