Honey Lemon Pepper Wings

5 from 1 vote

These Honey Lemon Pepper Wings are sweet, tangy, and peppery with the most beautifully crispy skin and juicy, succulent meat. Ready in under one hour, these oven-baked chicken wings are the perfect appetizer for your next party.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 561kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Chicken Wings

Olive oil for brushing wire rack
2 pounds fresh chicken wings split into drums and flats, wing tips removed
1 tablespoon baking powder
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon kosher salt

For the Honey-Lemon Glaze

1 tablespoon olive oil
1 clove garlic finely minced
Zest from 1 lemon
⅓ cup honey
½ teaspoon kosher salt
½ teaspoon black pepper freshly cracked
2 tablespoons (about 1 lemon) lemon juice
½ tablespoon cornstarch

Instructions

Prepare the Chicken Wings

Preheat oven to 425°F. Place a wire rack inside a rimmed baking sheet lined with aluminum foil. Brush the wire rack with olive oil and set aside.
Olive oil
Pat the chicken wings dry with a paper towel and place them in a large mixing bowl.
2 pounds fresh chicken wings
In a small bowl, whisk together baking powder, black pepper, garlic powder, and salt. Sprinkle the seasoning mix over the chicken wings and toss until evenly coated.
1 tablespoon baking powder, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon kosher salt
Arrange the seasoned wings in a single layer on the wire rack. Bake for 40 minutes, turning them halfway through. While they bake, move on to making the glaze.

Prepare the Glaze

Heat olive oil in a small saucepan over medium-low heat. Add garlic and lemon zest, cooking for 1-2 minutes until fragrant. Pour in honey, salt, and pepper and simmer for 5 minutes.
1 tablespoon olive oil, 1 clove garlic, Zest from 1 lemon, ⅓ cup honey, ½ teaspoon kosher salt, ½ teaspoon black pepper
In a small bowl, whisk cornstarch and lemon juice to make a slurry. Slowly whisk this into the glaze, simmering for an additional 1-2 minutes or until thickened. Remove from heat and set aside.
2 tablespoons (about 1 lemon) lemon juice, ½ tablespoon cornstarch
Once the chicken wings are cooked, transfer them to a large bowl. Pour the prepared honey-lemon glaze over the wings and toss until they are thoroughly coated. Serve immediately and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.