Bursting Honey Lemon Pepper Wings

These honey lemon pepper wings come out crazy crispy on the outside and unbelievably juicy inside. They're tossed in a sticky, tangy sweet glaze. Honestly, they're my favorite for hangouts—they turn any boring night or get-together into something fun, and they're a lifesaver when you want a quick dinner without fuss.

Ingredients

• Chicken wings: super juicy and make these perfect to eat with your hands; the fresher and softer the skin, the better
• Potato starch: gives maximum crunch—look for the finely ground type for a great crispy shell
• Baking powder: adds puff and that extra light, bubbly crisp—make sure it's still fresh
• Garlic powder: for that deep, savory base flavor—you want something super aromatic and fine
• Onion powder: rounds things out with a little sweetness and depth, perfect for layers of taste
• Paprika: a tiny smoky kick and nice color; Spanish paprika takes it up a notch
• Oil spray: vital for getting all the wings golden in the oven—go for a heat-proof veggie oil spray
• Honey: totally makes the glaze sweet and unique—try to grab raw honey if you can
• Lemon juice and zest: brighten it up and bring in that sharp, zingy tang—always use unwaxed lemons for bigger flavor
• Fresh garlic: brings a bold hit of garlicky punch—make sure it’s real and fresh, not jarred
• Butter: ties everything together nice and smooth—rich unsalted butter is best
• Black pepper: brings the heat—fresh cracked is always best
• Big pinch of salt: balances everything out; sea salt really lifts up the flavors

Step-by-Step Guide

Wings finish:

Once they're out of the oven, toss the wings in that warm honey lemon pepper sauce in a big bowl so all sides get coated and shiny

Sauce time:

While wings bake, let honey, lemon juice and zest, fresh garlic, butter, black pepper, and salt bubble gently together in a small pot over medium for 3–5 minutes, stirring so it turns glossy—stash some to use for dipping if you want

Bake ‘em:

Preheat your oven to 220°C, then turn down to 210°C before baking. Spread wings out and bake for about 35-40 minutes (depends on their size). Flip them halfway, spray a bit more oil, and let them go golden all over

Line your tray:

Pop down parchment on your baking tray, hit it with a little oil spray, lay the coated wings out in a single layer, and mist them again so they get that good color

Coat the wings:

In a large bowl, mix all your wings with potato starch, baking powder, garlic and onion powders, and paprika—make sure every bit is totally covered to get maximum crunch

Wing prep:

Pat your wings totally dry using paper towels; no damp spots or you'll miss the extra crispy crust

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Good to Know

Chicken wings are loaded with juice and so tender by nature

Honey isn’t just sweet—it gives the glaze the perfect sticky, glossy finish

Wings are classic party food that come together fast and always look awesome

I dig how a sprinkle of fresh lemon zest totally wakes up the sweet, spicy sauce—sometimes I even toss some of my garden herbs over the top for peak summer vibes on the patio

Storage Tips

Once sauced, you can stash wings in the fridge for up to two days. Just reheat them on a rack in the oven—they're super close to fresh that way

Need them to last? Freeze the baked (unsauced) wings, then crisp them in the oven straight from thawed—wait to sauce until after

Swaps

No potato starch? Cornstarch works pretty much the same for crispy skin

No wings? Any chicken pieces work—drumsticks are awesome too, just change up the bake time

Want it vegan? Crunchy baked cauliflower florets are perfect, and the sauce is amazing on those too

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Serving Ideas

Fresh lemon zest and some coarsely cracked pepper over hot wings take all that flavor over the top

Serve with crisp coleslaw or a bright potato salad—they're perfect together

Make it a starter on a big platter or pile them up with warm baguette for a chill dinner

Cultural Background

Wings started out in the USA and now they're a party food hit all over

People switch up the glaze all the time—this honey lemon pepper twist is one of my favorite riffs that we always bring to family tables

The sweet, spicy, and tart mix totally screams modern home food—once is never enough

Recipe FAQs

→ How do I get wings seriously crispy?

If you dip them in potato starch then bake them hot, you end up with an extra crunchy shell.

→ Could I swap fresh pepper for ground?

Grinding pepper right onto your wings will amp up the flavor and give them extra kick.

→ How do I keep the wings from drying out?

Flip them over once or twice while baking and don't leave them in too long—they'll stay tender.

→ What are some good sides for these wings?

Pair them with baked potatoes, crunchy veggie sticks, or keep it light with some salad.

→ How do I add some heat to the dish?

Stir in a little cayenne or toss in chili flakes to give your sauce a pretty easy spicy punch.