Hot Honey Lemon Pepper Wings

These hot honey lemon pepper wings are a crispy, sweet, savory, and tangy treat. You can make the wings for an appetizer for game day, serve them for dinner at home, or for lunch with friends! Keep reading for the secret to reliably crispy wings every time.

5 from 44 votes

Print Pin

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 35

Cook Time: 45

Total Time: 1 20

Servings: servings

Calories: 425kcal

Equipment

Ingredients

Chicken Wings

2 pounds chicken wings
1 tablespoon baking powder
2 teaspoons lemon pepper see note 1
lemon zest from 1 lemon
olive oil or pan spray to lightly coat the wire rack

Hot Honey Sauce

4 tablespoons butter unsalted, see note 2
3 tablespoons honey
2 tablespoons hot sauce vinegar-based, like Tabasco or Crystal
kosher salt to taste
black pepper to taste

Instructions

Pat the chicken wings dry with paper towels.
Place a wire baking rack over a baking sheet lined with parchment paper. Spray the grate of the wire rack with pan spray or lightly brush with olive oil.
Preheat the oven to 450. Coat the wings in lemon pepper, lemon zest, and baking powder. Add the chicken in a single layer to the wire rack and let sit for about 30 minutes before cooking.
Bake the wings for 45 minutes and remove them from the oven. The wings should be crispy and golden brown. Use a meat thermometer to ensure the wings are done (have reached an internal temperature of 165 degrees F).
Meanwhile, prepare the hot honey sauce as shown in the linked post. In a small saucepan, melt the butter over medium-low heat, add the hot sauce and honey, then simmer for about 5 minutes. Add freshly ground black pepper, salt (if using), and a squeeze of fresh lemon juice to the sauce.
Toss the wings in a large mixing bowl with the hot honey lemon pepper sauce. Ensure the wings are evenly coated.
Serve right away, using any remaining hot honey sauce as a dipping sauce.

Notes

General

Some lemon pepper seasoning can be extremely salty. Be sure to taste yours before using. If it is on the salty side, you can use a bit less and supplement it with extra black pepper and lemon zest. You can also omit the salt in the hot honey sauce.
If using salted butter, do not add any salt to the hot honey sauce.
For extra lemony taste, add a squeeze of fresh lemon juice to the hot honey sauce.
If you only have hot sauce on hand that isn't vinegar-forward, you can balance the hot honey sauce with a bit of vinegar.
For the best result, be sure to coat your chicken wings evenly in the lemon pepper and baking powder mixture before baking or you may run into a pocket of baking powder that's a little dry when eating.

Storage and Reheating

Fridge Store the wings in an airtight container in the fridge for 3 to 4 days.
Freezer I don't recommend freezing this recipe.
Reheating Reheat the wings in the oven at 350 degrees Fahrenheit for 10 to 20 minutes, or until the interior temperature reads 165 degrees. You can also reheat them in the microwave, but they will not remain crispy.

Nutrition