These honey lemon pepper wings are the snack I make when I want something that tastes like a Friday-night treat without standing over a pan of hot oil. The wings get baked until the skin turns golden and crisp, then they are tossed in a sticky glaze of honey, butter, lemon juice, and plenty of cracked black pepper. Sweet, tangy, and peppery all at once.
The trick to crisp baked wings is drying them well and adding a little baking powder before they go in the oven — it helps the skin crisp up like crazy. From there it is just a matter of patience: a hot oven, a single turn halfway through, and a quick toss in the warm glaze at the end. Serve them with cooling ranch or yogurt dip and plenty of napkins.
Honey Lemon Pepper Wings
Baked until crisp, then tossed in a glossy honey-butter glaze with lemon and cracked black pepper - an easy crowd-pleasing snack.
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Ingredients
Method
- Preheat the oven to 200°C (400°F). Pat the wings dry with paper towels.
- Toss the wings with olive oil, black pepper, garlic powder, and salt until evenly coated.
- Arrange the wings in a single layer on a baking tray lined with parchment. Bake for 35-40 minutes, flipping once, until golden and crisp.
- While the wings bake, melt the butter in a small pan over low heat. Stir in the honey, lemon juice, and lemon zest.
- Transfer the hot wings to a large bowl, pour over the honey-lemon glaze, and toss until every wing is coated.
- Garnish with lemon wedges and parsley, and serve hot.