These Honey Lemon Pepper Chicken Wings are the perfect combination of crispy, sticky, tangy, and sweet. Oven-baked to golden perfection and coated in a bold, citrusy glaze, these wings are ideal for game day spreads, parties, or casual weeknight dinners. Made with everyday ingredients and no deep frying required, they’re a flavorful finger food that’s easy to prepare and even easier to love.

Why You’ll Love This Recipe

These wings deliver a winning balance of textures and flavors—crunchy on the outside, tender on the inside, and coated in a sticky honey-lemon glaze with just the right amount of heat from cracked black pepper. Using the oven and a potato starch coating ensures a crispy skin without excess oil. The glaze comes together in minutes and elevates the dish with zesty brightness and deep, sweet notes. Whether you’re feeding a crowd or making a simple meal for yourself, these wings are always a hit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Wings:

2 pounds chicken wings
3 tablespoons potato starch
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
Oil spray

For the Honey Lemon Pepper Sauce:

½ cup honey
Zest of 1 lemon
¼ cup fresh lemon juice (or more to taste)
1 tablespoon minced garlic
1 tablespoon butter
1–2 teaspoons ground black pepper
Pinch of salt

Directions

Preheat the oven to 450°F (232°C). Pat the chicken wings thoroughly dry using paper towels—this helps them crisp in the oven.
Toss the wings in a large bowl with potato starch, baking powder, garlic powder, onion powder, and paprika until evenly coated.
Prepare a baking sheet lined with parchment paper. Lightly spray with oil and arrange the wings in a single layer. Spray the tops of the wings with additional oil.
Reduce oven temperature to 425°F (218°C). Bake for 35–40 minutes, flipping the wings halfway through and spraying with oil again to ensure crispiness.
While the wings bake, make the sauce:
In a small saucepan, combine honey, lemon zest, lemon juice, garlic, butter, black pepper, and salt. Stir over medium heat and let simmer for 3–5 minutes until well blended and slightly thickened. Reserve some sauce for dipping if desired.
Once the wings are done, transfer them to a large bowl and toss immediately with the warm honey lemon pepper sauce until fully coated.
Serve hot, garnished with lemon wedges and extra sauce on the side if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories per serving: Approximately 461 kcal

Variations

Spicy Kick: Add red pepper flakes or a dash of hot sauce to the glaze for extra heat.
Air Fryer Option: Cook wings in the air fryer at 400°F for 25–30 minutes, shaking halfway through.
Grilled Wings: Grill wings over medium-high heat and brush with sauce during the last few minutes for a smoky flavor.
Lime Swap: Use lime zest and juice for a slightly different citrus profile.
Garlic Boost: Add roasted garlic or garlic powder to intensify the garlic flavor in the glaze.

Storage/Reheating

Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10–15 minutes until warmed through. You can also reheat in the air fryer for 5–7 minutes at 375°F to retain crispiness.
Freezing: Freeze baked (unsauced) wings for up to 2 months. Thaw and reheat before tossing with freshly made sauce.

FAQs

Can I use cornstarch instead of potato starch?

Yes, cornstarch can be substituted, though potato starch yields a crispier texture.

Is it necessary to pat the wings dry?

Yes, removing excess moisture ensures a crispier baked finish.

Can I make this sauce ahead of time?

Absolutely. Prepare and refrigerate the sauce up to 3 days in advance. Reheat gently before tossing with wings.

Can I fry the wings instead of baking?

Yes. Deep-fry at 375°F until golden and fully cooked, then toss in the sauce.

What kind of honey works best?

Any mild, good-quality honey works. Wildflower or clover honey are ideal choices.

How do I adjust the lemon flavor?

For a stronger citrus flavor, add extra lemon juice or zest to the sauce. For milder flavor, reduce the lemon juice slightly.

Can I use boneless chicken?

Yes, boneless wings or chicken tenders can be used. Adjust cooking time accordingly.

How do I make them extra crispy?

Make sure the wings are completely dry before coating, and don’t skip the baking powder—it helps with crisping.

Is this sauce good for other proteins?

Yes, the honey lemon pepper sauce pairs well with shrimp, tofu, or grilled vegetables.

Can I double the recipe?

Yes. Scale ingredients proportionally and use two baking sheets to avoid overcrowding.

Conclusion

Honey Lemon Pepper Chicken Wings are a mouthwatering combination of crispy texture, sweet citrus flavor, and bold peppery heat. Oven-baked and tossed in a sticky, glossy glaze, they offer a satisfying bite without the need for frying. Whether you’re planning a casual meal, game day spread, or finger-food feast, these wings are sure to become a go-to favorite.

Honey Lemon Pepper Chicken Wings

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Author: Mari
Total Time: 50 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

These Honey Lemon Pepper Wings are crispy, juicy, and coated in a sticky-sweet glaze made with zesty lemon, black pepper, and rich honey. Baked to golden perfection and bursting with flavor, they’re a game-day must-have or a weeknight win — finger-licking delicious and surprisingly easy!

Instructions

Prep the Wings:
Preheat oven to 450°F (232°C). Pat wings completely dry with paper towels.
Toss wings in a large bowl with potato starch, baking powder, garlic powder, onion powder, and paprika.
Bake the Wings:
Line a baking sheet with parchment paper and lightly spray with oil. Arrange wings in a single layer.
Lightly spray the tops of the wings with more oil.
Lower oven to 425°F (218°C) and bake for 35–40 minutes, flipping halfway and re-spraying.
Make the Sauce:
In a saucepan, combine honey, lemon zest, lemon juice, garlic, butter, black pepper, and salt.
Simmer over medium heat for 3–5 minutes until bubbly and fragrant. Reserve some sauce for dipping, if desired.
Coat and Serve:
Toss hot wings in a large bowl with the honey lemon pepper sauce until evenly coated.
Serve immediately with lemon wedges and extra sauce on the side.

Notes

For extra crispy wings, let them rest uncovered in the fridge for 1–2 hours after coating with starch before baking.
Swap potato starch for cornstarch or flour if needed.
Adjust black pepper to your spice preference — add cayenne for heat.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Appetizer / Main
Method: Baking
Cuisine: American