Honey-Glazed Lemon Pepper Wings Recipe

A tray of seasoned chicken wings garnished with lemon wedges is placed on parchment paper. The wings are lightly glazed and sprinkled with black pepper, surrounded by a yellow and white checkered cloth.

Crispy, oven-baked recipe lemon pepper wings are coated in a sweet, sticky honey glaze, making the perfect dish for game nights, family gatherings, or an easy weeknight dinner.

Course Appetizer, Dinner

Cuisine American

Diet Halal

Keyword crispy, oven-baked

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 274

Author Gina Dickson

Ingredients

1 ½ pounds chicken wings drumettes & flats about 12 pieces
2 tablespoons cornstarch
1/2 tablespoon olive oil
2 teaspoons lemon pepper seasoning
1 ½ teaspoons lemon zest
1 teaspoon garlic minced
1/2 teaspoon salt
1/2 teaspoon black pepper

Sauce

1 tablespoon butter melted
2 teaspoons lemon juice fresh
2 tablespoons honey
fresh parsley chopped for garnish (optional)

Instructions

Prep

Trim any excess fat or skin from the wings. Remove any pin feathers and then pat the chicken wings dry with paper towels.
1 ½ pounds chicken wings
Preheat the oven to to 425°F

Coat and Season the Wings

Place the wings in a large bowl and sprinkle on the cornstarch, tossing to coat all the wings well.
2 tablespoons cornstarch
Toss wings with olive oil, lemon pepper, lemon zest, and garlic. Be sure they are completely coated with the seasonings.
1/2 tablespoon olive oil, 2 teaspoons lemon pepper seasoning, 1 ½ teaspoons lemon zest, 1 teaspoon garlic

Bake

Line a baking sheet with foil or parchment paper and place a wire rack on top. Spray the rack with cooking spray.
Arrange wings in a single layer and bake for 20 minutes.
Flip the wings and bake for another 15 minutes or until crispy.
While the wings are cooking mix melted butter, lemon juice and honey. Set a side.
1 tablespoon butter, 2 teaspoons lemon juice, 2 tablespoons honey

Sauce Wings and Serve

When the wings are done cooking, remove the wings to a bowl and drizzle the honey sauce over the wings and toss.
Season with extra pepper and salt to taste.
1/2 teaspoon salt, 1/2 teaspoon black pepper
Note, if you want extra crispiness return the wings to the baking pan broil for 1 minute per side.
Garnish with fresh parsley, if desired. Serve immediately.
fresh parsley

Notes

Gina's Tips:

Use a wire rack: This allows hot air to circulate around the wings, making them extra crispy.

Crispy Wings: Don’t skip the cornstarch, which helps absorb moisture, resulting in a light, crispy texture. Also, for extra crispiness, broil them for a few minutes after adding the honey glaze.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Freeze baked wings on a tray before transferring them to a freezer-safe bag. Store for up to 2 months.

Reheating: Reheat in an oven at 375°F for 10-12 minutes or in an air fryer for 5 minutes to restore crispiness.

Make-Ahead Tip: Bake the wings ahead of time and store them, then reheat and glaze before serving.

Nutrition