Honey Lemon Pepper Wings

lemon pepper wings garnished with lemon slices and parsley on a white plate.

5 from 2 votes

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 a sweet honey glaze.

Prep Time1 hr 5 mins

Cook Time45 mins

Total Time1 hr 50 mins

Course: Appetizers, Main Dishes

Cuisine: Soul Food/Southern

Servings: people

Calories: 1936kcal

Author: Crystal DaCruz

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

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.

Recipe 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.

Nutrition