These Honey Lemon Pepper Wings are crispy, juicy, and packed with bold, zesty flavor. Made with just a handful of pantry staples, they’re coated in a sweet and tangy honey lemon sauce with a peppery kick—perfect for game day, appetizers, or a finger-licking dinner.
If you love the bright, citrusy punch of lemon paired with the sweetness of honey and a generous dose of cracked pepper, these wings are about to be your new go-to. They bake up golden and crisp without frying and are coated in a sticky, glossy glaze that keeps you coming back for more. You’ll want to lick your fingers clean—trust me!
Why You’ll Love These Wings
- Easy to make: Just toss, bake, simmer, and coat. Simple steps with big flavor!
- Crispy without frying: Thanks to potato starch and baking powder, these wings get that crave-worthy crunch straight from the oven.
- Versatile: Serve them as an appetizer, party snack, or even a full dinner.
- Packed with flavor: Sweet honey, tangy lemon, bold garlic, and a peppery finish—what’s not to love?
Ingredients You’ll Need
For the Chicken Wings:
- 2 pounds chicken wings (drumettes, wingettes, or a mix)
- 3 tablespoons potato starch (or cornstarch)
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- Oil spray (for crisping the wings)
For the Honey Lemon Pepper Sauce:
- ½ cup honey (use your favorite variety)
- 1 lemon, zested
- ¼ cup freshly squeezed lemon juice (or more for extra tang)
- 1 tablespoon minced garlic (fresh or frozen)
- 1 tablespoon unsalted butter
- 1–2 teaspoons ground black pepper
- Pinch of salt (omit if using salted butter)
How to Make Honey Lemon Pepper Wings
- Preheat the oven to 450°F.
- Pat the wings dry with paper towels to remove excess moisture.
- Season and coat: Toss the wings with potato starch, baking powder, garlic powder, onion powder, and paprika until evenly coated.
- Arrange on a sheet pan: Line a baking sheet with parchment paper and spray lightly with oil. Lay the wings in a single layer, then spray the tops with oil too.
- Bake the wings: Lower the oven temperature to 425°F. Bake for 35–40 minutes, flipping halfway and spraying again with oil to help them crisp.
- Make the sauce: While the wings bake, add the honey, lemon juice, zest, garlic, butter, pepper, and salt to a small saucepan over medium heat. Stir and simmer for 3–5 minutes until smooth and slightly thickened. Reserve some for dipping, if you like.
- Toss the wings: Once the wings are crispy and golden, transfer to a large bowl. Pour the sauce over the wings and toss to coat evenly. Serve immediately.
Recipe Tips
- Love it lemony? Add an extra tablespoon of lemon juice for more brightness.
- Let the wings rest uncovered in the fridge for a couple hours before baking for even crispier skin.
- No wire rack needed: These wings crisp beautifully right on the sheet pan—just make sure to flip them halfway.
- Use a meat thermometer to ensure the wings hit 165°F internally for safe eating.
- Zest first, then juice: Always zest your lemon before cutting it open—it’s much easier!
Storage & Reheating
- Store: Refrigerate leftover wings in an airtight container for up to 4 days.
- Reheat: For best results, reheat in the oven or air fryer to keep the skin crispy.
Wingette vs. Drumette
- Drumettes look like mini drumsticks and have more meat.
- Wingettes (aka flats) have a balanced mix of skin and meat with two small bones, and they tend to get extra crispy. They’re my personal favorite!
Final Thoughts
Whether you’re serving them for a party, game day, or just craving a satisfying dinner, these Honey Lemon Pepper Wings are a flavor-packed winner. Sweet, tangy, and peppery with crispy skin and juicy meat—they’re easy to make and impossible to resist!