Description
Crispy baked lemon pepper chicken wings tossed in a tangy, buttery lemon pepper sauce with a hint of honey and garlic for a flavorful snack or appetizer.
Ingredients
For the Wings
- 2 pounds chicken wings
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
For the Sauce
- 4 tablespoons butter
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons black pepper
- ½ teaspoon honey
- ½ teaspoon garlic powder
Instructions
- Prepare the Wings: Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve crispiness when baking. In a large bowl, toss the wings with baking powder, salt, and pepper to coat them evenly. The baking powder is essential for crisping the skin in the oven.
- Bake the Wings: Preheat your oven to 425°F (220°C). Place the coated wings on a wire rack set over a baking sheet, ensuring they are spaced apart for even air circulation. Bake for about 40-45 minutes, turning the wings halfway through, until they are golden brown and crispy.
- Make the Lemon Pepper Sauce: While the wings bake, melt the butter in a small saucepan over low heat. Stir in the fresh lemon juice, lemon zest, black pepper, honey, and garlic powder. Mix well and keep the sauce warm until ready to toss with the wings.
- Coat the Wings in Sauce: When the wings are done baking, transfer them to a large bowl. Pour the warm lemon pepper sauce over the wings and toss thoroughly to coat each wing evenly with the flavorful sauce.
- Serve: Serve the lemon pepper chicken wings immediately while hot and crispy as a delicious appetizer or party snack.
Notes
- For extra crispy wings, make sure they are thoroughly dried before coating and baking.
- You can add more honey if you prefer a sweeter sauce.
- Adjust the black pepper amount to your heat preference.
- These wings can also be cooked on an air fryer for about 25 minutes at 400°F.
- Leftover wings can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
