These sweet and tangy honey lemon pepper wings are so crispy and delicious, you would seriously think they were fried! They’re coated in zesty lemon pepper seasoning, baked in a sheet pan in the oven and then tossed in sweet honey. You can also cook them in an air fryer or on the grill. 
I’ve been perfecting the art of baking wings in the oven for YEARS. Trust me, no one can ever tell they’re not fried – that’s my little secret.
My friends playfully tease that I devour wings like their husbands, leaving no meat behind on the bone. Guilty. Try them and you’ll understand why!
Why You’ll Love This Recipe
- Choose between my homemade seasoning or your go-to store-bought lemon pepper. I prefer to make my own lemon pepper, when I have the time, but store-bought works too!
- Enjoy them dry rubbed or glazed – the honey glaze on these wings is bold, sweet and spicy and will definitely have you licking your fingers. That said, I do love me some classic lemon pepper wings and sometimes skip the glaze.
- Even popular spots like Wingstop can’t compete with homemade wings, and Buffalo Wild Wings? Not even close.
- Prepare them however you want – whether it’s in the oven, using an air fryer, or on the grill, they’re simple to make and involve very little clean up.
Ingredients You’ll Need
- 2 pounds of chicken drumettes and flats – these are sometimes labeled as ‘party wings’ and can be found in the poultry aisle of your local supermarket.
- Lemon pepper seasoning – use my recipe for homemade lemon pepper or your favorite store-bought brand.
- For the sauce – salted butter, honey, fresh lemon juice, and more lemon pepper seasoning.
- Cooking spray – prevents the wings from getting stuck to the sheet pan and helps them crisp while baking.
Substitutions and additions
- Unless you’re serving them as an appetizer or finger food, you can use full size wings instead of party wings. You can also use chicken thighs.
- Some people like to coat the wings using baking powder, cornstarch or flyer to make them extra crispy. If you do this, make sure to bake the wings on a wire rack with the sheet pan underneath so they stay crispy.
- For classic lemon pepper wings, skip the honey glaze.
- Try tossing them in buffalo sauce or clarified butter, rather than the honey sauce.
How to make lemon pepper wings
Step 1: Pat the wings dry and season them with 3 tablespoons of lemon pepper seasoning. Let them sit in the refrigerator for at least 1 hour.
Step 2: Preheat your oven to 425°F. Line a sheet pan with parchment paper and spray it with a light coating of cooking spray. Arrange the wings on the sheet pan, brush them with olive oil or more cooking spray and bake for 40 minutes, flipping them over at the 25 minute mark.
Step 3: In a small saucepan, melt the butter and cut the flame once fully melted. Stir in the honey, lemon juice and lemon pepper seasoning. 
Step 4: Place the wings in a large bowl and toss them in the honey glaze, using much or as little as you’d like. Once they’re fully coated in sauce, transfer the wings to a plate and garnish them with fresh lemon and parsley.
Other cooking methods:
- In the air fryer: Spray the basket of your air fryer with cooking spray, and give it another spray to coat the wings. Fry the wings for 8 minutes at 400°F, then flip the wings and fry them for another 8 minutes.
- Using a convection oven: Some people’s ovens have a convection setting. Much like an air fryer, a convection oven circulates hot air around the food, making it extra crispy. Place the wings on a parchment lined sheet pan (spray the parchment paper so they don’t stick). Bake for 12-15 minutes on each side at 400°F.
- On the grill: Brush the grates of your grill with neutral oil and let them heat up. Grill the wings for 7-8 minutes on each side. You’ll know it’s time to flip them when they release easily without sticking.
Note: Cooking times vary depending on the appliance you’re using. Chicken needs to cook until it reaches an internal temperature of 165°F. Use a meat thermometer to check the temperature of the wings before serving them.
Tips and tricks
- Pat the wings dry with paper towels before seasoning them, especially if you want that classic dry rub texture that lemon pepper wings are known for.
- For extra crispy wings, place a metal sheet rack in your sheet pan, allowing any grease to drip down. This is especially important if you’re coating the wings with flour or baking powder as some people like to do.
- Chicken needs to cook until it reaches an internal temperature of 165°F. Use a meat thermometer to check the temperature of the wings before serving them.
- Storing and reheating: Store leftover wings in an airtight container or plastic bag in the refrigerator for up to 4 days. To reheat the wings, warm them in the oven at 350°F for 10-15 minutes.
Serving Suggestions
- French fries are my favorite wing companion – waffle fries, crinkle-cut or seasoned fries are never a bad idea.
- Garnish with fresh parsley and serve with lemon wedges for more freshness and flavor.
- Serve with honey on the side for dipping.
- Leave the sauce off if you want classic lemon pepper wings and serve with a side of ranch dressing.
FAQ’s
Are lemon pepper wings good?
Um, yes – the bold combination of lemon and pepper is amazing! There’s a reason why they quickly became a local favorite in Atlanta and are now popular pretty much everywhere.
What’s the difference between wet and dry lemon pepper wings?
Lemon pepper wings have a signature dry crust. This is because the seasoning is applied directly to the wings without liquid or oil, and then cooked at a high temperature.
You may have heard the term lemon pepper wet that’s popular in Atlanta – a version of lemon pepper wings with buffalo sauce or butter added.
Which lemon pepper seasoning is best?
Homemade lemon pepper is the best, hands down. It has better flavor, less salt, and no additives. That said, making lemon pepper is time consuming and can be challenging if you don’t have a spice grinder. Simply Organic’s Lemon Pepper Seasoning is a convenient choice.
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Honey Lemon Pepper Wings
Ingredients
Wing ingredients
- 2 pounds chicken drumettes and flats labeled and sold as 'party wings'
- 3 tablespoon lemon pepper seasoning homemade or store-bought
- 2 teaspoon olive oil
- 2 teaspoon fresh chopped parsley for garnish
- 3 or 4 lemon wedges or slices for garnish
Honey glaze ingredients
- 2 tablespoon unsalted butter
- ½ cup honey
- 1 teaspoon lemon juice
- 1 tablespoon lemon pepper seasoning
Instructions
- Pat the wings dry and season them with 3 tablespoons of lemon pepper seasoning. Let them sit in the refrigerator for at least 1 hour.
- Preheat your oven to 425°F. Line a sheet pan with parchment paper and spray with cooking spray. Arrange the wings on the sheet pan, brush them with olive oil or more cooking spray and bake for 40 minutes, flipping them over at the 25 minute mark.
- In a small saucepan, melt the butter and cut the flame once fully melted. Stir in the honey, lemon juice and lemon pepper seasoning.
- Place the wings in a large bowl and toss them in the honey glaze, using much or as little as you'd like. Once they're fully coated in sauce, transfer the wings to a plate and garnish them with fresh lemon and parsley.
Notes
- In the air fryer: Spray the basket of your air fryer with cooking spray, and give it another spray to coat the wings. Fry the wings for 8 minutes at 400°F, then flip the wings and fry them for another 8 minutes.
- Using a convection oven: Some people’s ovens have a convection setting. Much like an air fryer, a convection oven circulates hot air around the food, making it extra crispy. Place the wings on a parchment lined sheet pan (spray the parchment paper so they don’t stick). Bake for 12-15 minutes on each side at 400°F.
- On the grill: Brush the grates of your grill with neutral oil and let them heat up. Grill the wings for 7-8 minutes on each side. You'll know it's time to flip them when they release easily without sticking.
- Pat the wings dry with paper towels before seasoning them, especially if you want that classic dry rub texture that lemon pepper wings are known for.
- For extra crispy wings, place a metal sheet rack in your sheet pan, allowing any grease to drip down. This is especially important if you’re coating the wings with flour or baking powder as some people like to do.
- Chicken needs to cook until it reaches an internal temperature of 165°F. Use a meat thermometer to check the temperature of the wings before serving them.
- Storing and reheating: Store leftover wings in an airtight container or plastic bag in the refrigerator for up to 4 days. To reheat the wings, warm them in the oven at 350°F for 10-15 minutes.
Stacy says
I’m gonna need to try this! I think the honey and homemade lemon pepper definitely elevates your basic lemon pepper wings 😋