Description
These Honey Lemon Pepper Wings are a deliciously crispy oven-baked treat featuring a perfect balance of sweet honey, zesty lemon, and freshly ground black pepper. Coated in a seasoned starch mixture and baked to golden crispiness, then tossed in a vibrant honey-lemon garlic sauce, these wings make a crowd-pleasing appetizer or main dish.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings
- 3 tablespoons potato starch (or cornstarch)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- Oil spray, for baking
Sauce
- 1/2 cup honey
- 1 lemon, zested
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon unsalted butter
- 1–2 teaspoons freshly ground black pepper
- Pinch of salt
Instructions
- Prepare the Chicken Wings: Preheat your oven to 450°F (230°C). Pat the chicken wings dry thoroughly using paper towels to ensure they get crispy while baking.
- Coat the Wings: In a large bowl, combine potato starch, baking powder, garlic powder, onion powder, and paprika. Toss the wings in this seasoning mixture until they are evenly coated on all sides.
- Bake the Wings: Line a baking sheet with parchment paper and lightly spray it with oil. Arrange the coated wings in a single layer on the sheet. Reduce the oven temperature to 425°F (220°C) and bake for 35–40 minutes, flipping the wings halfway through cooking. When flipping, spray the wings lightly again with oil to boost crispiness.
- Prepare the Sauce: While the wings bake, in a saucepan over medium heat, combine honey, lemon zest, lemon juice, minced garlic, unsalted butter, black pepper, and a pinch of salt. Stir the mixture and simmer for 3–5 minutes until the sauce thickens slightly.
- Coat the Wings in Sauce: When wings are fully cooked and golden crispy, transfer them to a large bowl. Pour the honey lemon pepper sauce over the wings and toss well until they are thoroughly coated. Reserve some sauce for dipping if desired.
- Serve: Serve the wings immediately while hot, alongside the reserved sauce for dipping if you like.
Notes
- Patting the wings dry is crucial for getting them crispy in the oven.
- Baking powder helps create a light, crispy crust—do not substitute with baking soda.
- Use fresh lemon juice and zest for the best bright flavor in the sauce.
- Adjust black pepper quantity according to your spice preference.
- Turning wings halfway and spraying with oil improves evenness and crispiness.
- Keep an eye on the sauce while simmering so it doesn’t burn or become too thick.
- Serve wings immediately for optimal texture and taste.
