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.
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