These oven-baked Honey Lemon Pepper Wings are ultra-crispy on the outside, perfectly juicy on the inside, and covered in a sweet and tangy honey lemon pepper sauce. They make the perfect flavorful appetizer for parties, game day, or pizza night. Plus we've included reheating instructions so you can have crispy wings over and over.
This citrus recipe is just one of many delicious Lemon Recipes that we make on repeat. Explore our tested and family-approved favorites!
These Honey Lemon Pepper Wings do not disappoint! If you don't know this yet, it IS possible to make amazingly crispy chicken wings in the oven. The best way to get crispy skin, without deep frying, is to use baking powder. Here we toss it in a finger-lickin' good sweet and zesty sauce.
We love them so much we have created a whole lineup of crispy wings. Any of these flavors would be a perfect finger food or delicious appetizer for your Game Day Recipes (including Super Bowl!), pizza night, or even a potluck!
- Garlic Parmesan Chicken Wings - A perfect balance between garlic and parmesan.
- Hot Honey Chicken Wings - Coated in a life-changing hot honey sauce! I promise it is so good!
- Sweet Chili Chicken Wings - Covered in a sweet and not too spicy sauce.
- Buffalo Hot Wings - With a delicious combination of butter, Frank's Red Hot Sauce, and cayenne.
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Why they're great
- Extra CRISPY: The secret to crispy skin perfection is aluminum-free baking powder.
- Surprisingly easy: Just 15 minutes of hands-on time, then let the oven do the rest.
- Baked: There are different recipes for air fryer chicken wings or fried chicken wings... but I find that baking them is easier, healthier, and less messy.
- Delicious flavor! The honey lemon pepper sauce is very simple to make, but flavorful.
I've heard of this baking powder method, what a difference, wings baked up nice and crispy. You took the guilt away that I had when I ate fried wings.
⭐⭐⭐⭐⭐ - Abdula
Ingredients for honey lemon pepper wings
- Chicken wings: You can use fresh chicken wings or frozen wings. If frozen, thaw completely before cooking.
- Baking powder: This is the secret ingredient. Use aluminum-free baking powder to avoid a metallic taste, and don't substitute with baking soda.
- Seasonings: Paprika, garlic powder, pepper, and onion powder to add flavor.
- Lemon pepper seasoning: This is usually a combo of dried lemon zest, salt, and black peppercorns. You can buy it at your local store or make it homemade.
- Honey: Make sure to use honey that is smooth (not crystallized).
- Lemon juice and zest: The key to the best lemon flavor is to use fresh lemon juice and zest. The easiest way to zest is to use a microplane (affiliate).
Helpful kitchen tools
How to make honey lemon pepper wings
First, preheat the oven to 450 degrees F. Then line two sheet pans (affiliate) with foil and spray with non-stick spray.
If you have whole chicken wings, be sure to cut them apart at the joints, discarding the wing tip.
Next, use a paper towel to dry wings as much as possible. If they are sitting in a lot of juices, drain them over the sink first.
Toss the chicken wings in a large mixing bowl and add the baking powder, paprika, garlic powder, onion powder, and lemon pepper seasoning.
Place wings on sheet pans, leaving space in between each one. Bake for 45-60 minutes, or until nicely golden and crispy on the outside.
While the wings are baking, combine the honey, lemon pepper seasoning, black pepper, fresh lemon juice, and lemon zest in a large bowl.
When the wings are done, use tongs to gently pull them off the foil and place them in the bowl. Some might stick a bit - that's normal. Just keep wiggling until they pull off.
Gently toss the wings with the honey lemon pepper glaze until they're all coated. Serve 'em up as a main dish, side dish, or appetizer!
Note: If you want to make these HOT Honey Lemon Pepper Wings try adding a pinch or two of red pepper flakes.
For a crowd
If making a double recipe, you can fit the wings onto 3 sheet pans. I suggest rotating the pans every 20 minutes to help them cook evenly. If making more than a double recipe, I suggest baking in rounds. Another great option is to bake these ahead, then reheat them before serving (see reheating instructions below).
FAQs
Although fresh is best, you can definitely make them ahead! Start by preparing them as directed and baking until crispy. Once they're done, remove from the sheet pan and allow to cool fully (skip the sauce). Store in an airtight container in the fridge for up to 1 week.
When ready to reheat, preheat the oven to 350°F. Line two sheet pans with tinfoil, spray lightly with non-stick spray, then place the cold chicken wings, leaving some space in between. Bake for 15-20 minutes, or until heated through.
While baking, make the honey lemon pepper sauce. Once hot, toss the wings with the sauce and serve.
Store any leftover wings in an airtight container in the fridge for 3-4 days.
No, baking soda can not be used instead. It will leave a very bitter taste on the wings. Make sure to use aluminum free baking powder for best results.
Tips & tricks
- Make sure to use aluminum free baking powder to avoid a metallic taste.
- The KEY to crispy wings is getting them as dry as possible before baking. Drain them well, then pat extra dry with paper towels.
- Use fresh lemons for the zest and the juice.
More party recipes
- Addictive Hot Honey Crispy Chicken Sandwiches - this might be one of the best things I've ever eaten.
- The Best Cheesy Pan Pizza is no-knead and only takes 20 minutes of hands-on time. The perfect main course. Or make it spicy with our Hot Honey Pan Pizza! For ideas of what to serve with pizza, check out 50 Sides to Serve with Pizza.
- Crispy Baked Garlic Parmesan Chicken Wings are a family favorite!
- This Mango Habanero Salsa makes a great addition to a salsa bar for game day.
- Make it a complete meal with the best ever Crumbl Peanut Butter Cookies. They're next level delicious.
Recipe
Extra Crispy Honey Lemon Pepper Wings (Oven Baked!)
Equipment
Ingredients
- 4 lb chicken wings about 18-20 wings, fresh or frozen and thawed
- 1½ tablespoon baking powder aluminum-free
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon lemon pepper seasoning
Honey Lemon Pepper Sauce
- 3 tablespoon honey
- 1½ teaspoon lemon pepper seasoning
- ¾ teaspoon black pepper
- 1½ teaspoon lemon zest fresh
- 1½ tablespoon lemon juice fresh
Instructions
- Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray.
- If wings are sitting in juices, drain over the sink for several minutes. Then use paper towels to pat the chicken wings as dry as possible.4 lb chicken wings
- Toss wings into a large bowl, then add baking powder, paprika, garlic powder, onion powder, and lemon pepper seasoning.1½ tablespoon baking powder, ¼ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon lemon pepper seasoning
- Place wings on prepped sheet pans, leaving space in between each one. Bake for 45-60 minutes, or until nicely golden and crispy on the outside.
- While the wings are baking, combine the honey, lemon pepper seasoning, black pepper, lemon zest, and lemon juice in a large mixing bowl. Set aside.3 tablespoon honey, 1½ teaspoon lemon pepper seasoning, ¾ teaspoon black pepper, 1½ teaspoon lemon zest, 1½ tablespoon lemon juice
- When the wings are done, use tongs to gently pull them off the foil and place them in the bowl. Some might stick a bit - that's normal. Just keep wiggling until they pull off.
- Gently toss the wings with the sauce until all are covered. Serve immediately.
Notes
- Make sure to use aluminum free baking powder to avoid a metallic taste.
- The KEY to crispy wings is getting them as dry as possible before baking. Drain them well, then pat extra dry with paper towels.
- Use fresh lemons for the zest and the juice.
- No, baking soda can not be used instead. It will leave a very bitter taste on the wings. Make sure to use aluminum free baking powder for best results.
- Prepare as directed and bake until crispy. Once they're done, remove from the sheet pan, skip the sauce, and allow to cool fully. Store in an airtight container in the fridge for up to 1 week.
- When ready to reheat, preheat the oven to 350°F. Line two sheet pans with tinfoil, spray lightly with non-stick spray. Add cold chicken wings to pans, leaving some space in between. Bake for 15-20 minutes, or until heated through.
- While baking, make the honey lemon pepper sauce. Once baked, toss the wings with the sauce and serve.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Laurie says
My husband is allergic to honey so I often use Agave Syrup in it's place. Do you think it would work in this recipe? These look delicious!
Danielle says
Good question! My cooking experience with agave syrup is limited to margaritas, so this is more of gut feeling that recommendation. I do think it can be used in place of honey, but it is a thinner consistency, so it may not cling to the wings quite as well. Maybe use a little less than the recipe calls for? I would love to hear how they turn out if you give it a try.
Jj says
I I don’t know what I did wrong I followed the recipe & I end up having to throw whole pan of wings away because they tasted like baking powder 😭I ate a hotdog sos
Danielle says
So sorry to hear that! In the recipe it states to make sure you use aluminum-free baking powder otherwise it will taste terrible. Next time be sure to use the correct kind. Hope that helps!
Chiqu says
hi! i can't find lemon pepper seasoning in my town. is there any substitute i could use? thanku! 🙂
Danielle says
My best advice would be to google a homemade lemon pepper recipe. This one looks good to me, but if you google it there are other options. Hope that helps!https://www.thewickednoodle.com/lemon-pepper-seasoning/
Cheryl Hunter says
Can't wait to make these. Thank you for sharing
Misty says
Enjoy!
Abdula says
I’ve heard of this baking powder method, what a difference, wings baked up nice and crispy. You took the guilt away that I had when I ate fried wings.. The sauce is different than any other wing sauce, somewhat reminds me of a mojo. I used the sauce as a dipping sauce since I wasn’t sure if I would like it or if leftover wings would hold up without getting soggy. Also this sauce can be very versatile. Wouldn’t change a thing
Misty says
So glad you loved them! The sauce is so unique, but we love it on wings!
Abdula says
Are you kidding me? I just made more sauce, I’m doing shots of it, lol LUV LUV LUV everything about this recipe
Aspen says
Couple of thoughts. 1) I didn't know that you could make wings this crispy at home. Feels like I'm out at a restaurant with that level of crisp. 2) I actually don't really like chicken wings as a cut of meat, but this sauce is dang delicious. 😉 I would make this sauce just as a marinade for chicken breast or chicken tenders too, it's that good. Yum!
Danielle says
It is a little crazy that wings can be this crispy without frying them. What an idea! I will try this sauce on chicken tenders in the future. Thanks for taking the time to let us know your thoughts.