Honey Lemon Pepper Wings
These Honey Lemon Pepper Wings offer a delightful balance of zesty lemon, savory pepper, and sweet honey, creating a truly addictive flavor profile. Whether baked or air-fried, these wings are easy to make and guaranteed to impress, making them perfect for game day, parties, or a delicious weeknight meal.
Equipment
- Large bowl
- Paper towels
- Baking Sheet
- Parchment paper (optional)
- Air fryer (optional)
- Small saucepan
- Whisk
- Tongs
Ingredients
- 2 pounds chicken wings, separated into drumettes and wingettes
- 2 tablespoons olive oil
- 2 tablespoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ½ cup honey
- 1 tablespoon fresh lemon juice
- Lemon wedges, for garnish
Instructions
- Preheat oven to 400°F (200°C) or air fryer to 380°F (190°C).
- Pat the chicken wings dry with paper towels.
- In a large bowl, toss the wings with olive oil, lemon pepper seasoning, garlic powder, onion powder, salt, and pepper.
- Arrange the wings in a single layer on a baking sheet lined with parchment paper (if baking) or in the air fryer basket (if air frying).
- Bake for 30-40 minutes, flipping halfway through, until golden brown and cooked through. Or air fry for 20-25 minutes, flipping halfway through, until crispy and cooked through.
- While the wings are cooking, prepare the honey glaze. In a small saucepan, combine honey and fresh lemon juice.
- Heat over low heat, stirring constantly, until the honey is slightly thinned and warmed through.
- Once the wings are cooked, immediately toss them in the honey glaze, ensuring they are evenly coated.
- For extra stickiness and caramelization, place the glazed wings back on the baking sheet (or in the air fryer basket) and broil for 1-2 minutes, watching carefully to prevent burning. (Optional)
- Garnish with fresh lemon wedges and serve immediately.
Notes
For extra crispy wings, ensure they are completely dry before seasoning. Do not overcrowd the baking sheet or air fryer; cook in batches if necessary. Adjust the amount of honey to your desired level of sweetness. Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.