Description
Deliciously crispy oven-baked chicken wings coated in a sweet and tangy honey lemon pepper glaze, perfect for game day or a flavorful appetizer.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings, split into drumettes and flats
- 1 tablespoon baking powder (for crispiness)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Glaze
- 1/4 cup honey
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top to ensure even cooking and crispiness.
- Dry Wings: Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, which helps in achieving a crispy texture.
- Coat Wings: Toss the wings with baking powder, salt, black pepper, garlic powder, and paprika until they are evenly coated with the seasoning mixture.
- Bake Wings: Arrange the wings in a single layer on the wire rack and bake for 45-50 minutes, turning them halfway through the cooking time. Bake until the wings are crispy and golden brown.
- Prepare Glaze: While the wings are baking, combine honey, melted butter, lemon juice, lemon zest, cracked black pepper, garlic powder, and salt in a saucepan. Stir over low heat until the glaze is smooth and well combined.
- Coat Wings in Glaze: Once the wings are cooked and crispy, transfer them to a large bowl and toss them with the honey lemon pepper glaze until they are fully coated.
- Serve: Serve the wings immediately with extra lemon wedges and a sprinkle of black pepper for added flavor and presentation.
Notes
- For extra crispy wings, make sure to pat the wings dry thoroughly before coating.
- The baking powder helps to achieve a crispy skin without frying.
- You can adjust the amount of honey for more or less sweetness.
- Serving with lemon wedges adds a fresh citrus burst.
- These wings are best eaten fresh to maintain crispiness.
