These Honey Lemon Pepper Wings are crispy, sticky, and packed with bold flavors. Perfect for game day, parties, or a delicious weeknight dinner, these wings are coated in a sweet and tangy honey lemon glaze with a hint of cracked black pepper for the perfect balance of flavors.

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Table of Contents
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and minimal prep make this recipe a breeze.
- Crispy & Sticky: A perfect combination of textures that makes these wings irresistible.
- Bold Flavor: The tangy lemon, sweet honey, and peppery bite create a flavor-packed wing.
- Great for Any Occasion: Ideal for appetizers, parties, or as a main dish.
Ingredients & Substitutions
- Chicken Wings: Use bone-in wings for maximum flavor and crispiness. You can separate them into flats and drumettes if they aren’t already prepped.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Avocado Oil: This oil has a high smoke point, making it ideal for baking at high temperatures. Olive oil can be substituted.
- Baking Powder: Essential for achieving that crispy, golden skin. Ensure it’s aluminum-free for the best flavor.
- Black Pepper: Freshly cracked black pepper adds a bold, peppery kick to both the wings and sauce.
- Lemon: Freshly squeezed juice and zest add brightness and tanginess to the sauce. Avoid bottled lemon juice for the best results.
- Butter: Unsalted butter allows you to control the saltiness of the sauce. Use high-quality butter for richer flavor.
- Honey: Adds the perfect amount of sweetness to balance the tangy lemon and savory seasoning.
- Lemon Pepper Seasoning: This seasoning blends tangy and peppery flavors. Choose a high-quality blend for the best taste.
- Granulated Garlic: Adds a mild garlic flavor that complements the lemon and honey without overpowering them. Do not use fresh garlic as it will burn.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Honey Lemon Pepper Wings
Quick Overview
- Salt & pat dry.
- Season.
- Bake.
- Make sauce.
- Toss & serve.
Step by Step Instructions
Quick Tip From Bri
Removing moisture from the wings is crucial for crispiness. Use paper towels to pat them as dry as possible before seasoning.
Quick Tip From Bri
Make sure the wings are coated evenly with baking powder.
- Salt and Dry the Wings: Preheat your oven to 425°F (218°C). Sprinkle the chicken wings with the salt and let them sit at room temperature for 10-15 minutes. Pat them completely dry with a paper towel to remove excess moisture.
- Season the Wings: Toss the wings with avocado oil until evenly coated. Season with fresh cracked black pepper and sprinkle the baking powder over the wings. Toss until fully coated.
- Prepare the Baking Sheet: Line a large baking sheet with parchment paper. Arrange the wings in a single layer, ensuring they are spaced out for even cooking.
- Bake the Wings: Place the wings on the upper rack of the oven and bake for 35-45 minutes, until they are golden brown and crispy.
- Make the Lemon Pepper Sauce: While the wings bake, prepare the sauce. In a small saucepan over medium heat, melt the butter. Stir in the lemon juice, lemon zest, honey, lemon pepper seasoning, and granulated garlic. Simmer for 1-2 minutes, stirring occasionally, until the sauce is smooth and fragrant.
- Toss and Serve: Remove the wings from the oven and transfer them to a large bowl. Pour the warm honey lemon pepper sauce over the wings and toss until fully coated. Serve immediately.
Recipe Serving Suggestions
I would serve these honey lemon pepper wings with a side of potatoes! Here’s a variety you can choose from:
- Air Fryer Sweet Potato Cubes: The perfect balance of salty and sweet.
- Seasoned Tater Tots: A great way to doctor up a frozen bag of tots.
- Smashed Potatoes: Finished with garlic parmesan herb butter, these potatoes are full of flavor & super easy to make.
Expert Tips
- Pat the Wings Dry: Ensure the wings are completely dry before seasoning to achieve maximum crispiness.
- Use Fresh Lemon Juice and Zest: Freshly squeezed lemon juice and zest add the best flavor.
- Don’t Skip the Baking Powder: It helps create a crispy skin without deep frying.
- Reheating: Reheat in the oven at 375°F for 10-15 minutes or until heated through.
Most Common Mistakes
- Overcrowding the Baking Sheet: If the wings are too close together, they may steam instead of crisp. Arrange them in a single layer with space between each wing.
- Using Bottled Lemon Juice: Fresh lemon juice and zest provide superior flavor compared to bottled options.
- Underseasoning: Be generous with the salt and pepper to enhance the overall flavor of the wings.
Additions & Variations
- Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce to the lemon pepper sauce for a spicy twist.
- Herbaceous Flavor: Sprinkle the finished wings with fresh chopped parsley or cilantro for a burst of freshness.
- Honey Mustard Variation: Swap the lemon juice for Dijon mustard to create a tangy honey mustard glaze.
- Air Fryer Option: Cook the wings in an air fryer at 400°F for 20-25 minutes, shaking halfway through, for an even crispier texture.
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Honey Lemon Pepper Wings
Ingredients
- 2 pounds bone-in chicken wings
- 2 teaspoons Morton kosher salt
- 1 Tablespoon avocado oil
- 1 Tablespoon baking powder
- fresh cracked black pepper
- 1 small lemon, juiced & zested
- 1/4 cup unsalted butter
- 2 Tablespoons honey
- 1 Tablespoon lemon pepper seasoning
- 1/2 teaspoon granulated garlic
Instructions
- Salt and Dry the Wings: Preheat your oven to 425°F (218°C). Sprinkle the chicken wings with the salt and let them sit at room temperature for 10-15 minutes. Pat them completely dry with a paper towel to remove excess moisture.2 pounds bone-in chicken wings, 2 teaspoons Morton kosher salt
- Season the Wings: Toss the wings with avocado oil until evenly coated. Season with fresh cracked black pepper and sprinkle the baking powder over the wings. Toss until fully coated.1 Tablespoon avocado oil, fresh cracked black pepper, 1 Tablespoon baking powder
- Prepare the Baking Sheet: Line a large baking sheet with parchment paper. Arrange the wings in a single layer, ensuring they are spaced out for even cooking.
- Bake the Wings: Place the wings on the upper rack of the oven and bake for 35-45 minutes, until they are golden brown and crispy.
- Make the Lemon Pepper Sauce: While the wings bake, prepare the sauce. In a small saucepan over medium heat, melt the butter. Stir in the lemon juice, lemon zest, honey, lemon pepper seasoning, and granulated garlic. Simmer for 1-2 minutes, stirring occasionally, until the sauce is smooth and fragrant.1 small lemon, juiced & zested, 1/4 cup unsalted butter, 2 Tablespoons honey, 1 Tablespoon lemon pepper seasoning, 1/2 teaspoon granulated garlic
- Toss and Serve: Remove the wings from the oven and transfer them to a large bowl. Pour the warm honey lemon pepper sauce over the wings and toss until fully coated. Serve immediately.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Pat the Wings Dry: Ensure the wings are completely dry before seasoning to achieve maximum crispiness.
- Use Fresh Lemon Juice and Zest: Freshly squeezed lemon juice and zest add the best flavor.
- Don’t Skip the Baking Powder: It helps create a crispy skin without deep frying.
- Reheating: Reheat in the oven at 375°F for 10-15 minutes or until heated through.