Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness, or use an air fryer for 5-7 minutes. Avoid microwaving, as it can make the wings soggy.
Make-Ahead: To make this recipe ahead, season the wings and store them in the fridge. Prepare the sauce and store it separately. Reheat the sauce before tossing it with the freshly cooked wings.
Honey Lemon Pepper Wings are a delightful mix of sweet, tangy, and peppery flavours that everyone will love. They’re easy to make and perfect for sharing, whether you’re hosting friends or enjoying a family dinner. This recipe brings out the best in wings—crispy, juicy, and coated in an addictive sauce.
Ingredients;
- Chicken Wings – 1.5 lbs (around 24 wings), preferably split at the joint into drumettes and flats
- Salt – 1 tsp
- Black Pepper – 1 tsp
- Garlic Powder – 1 tsp
- Onion Powder – 1 tsp
- Paprika – 1 tsp, for colour and mild flavour
- Baking Powder – 1 tbsp (optional, helps with crisping in the oven)
- Vegetable Oil – 2 tbsp (only if baking, for coating wings)
For the Honey Lemon Pepper Sauce:
- Butter – ¼ cup (about 56 grams)
- Honey – ⅓ cup (113 grams)
- Fresh Lemon Juice – 2 tbsp (from about 1 large lemon)
- Lemon Zest – 1 tsp (zest the lemon before juicing)
- Cracked Black Pepper – 1 tsp (or more, adjust to taste)
- Salt – to taste, a small pinch
