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Close up of honey lemon pepper wing with parsley sprinkled on top.
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5 from 5 votes

Crispy Honey Lemon Pepper Wings (Baked)

These 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.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Appetizer, Dinner, Side Dish
Cuisine: American
Servings: 18 -20 wings
Calories: 134kcal


  • 4 lb chicken wings about 18-20 wings, fresh or frozen and thawed
  • 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
  • teaspoon lemon pepper seasoning
  • ¾ teaspoon black pepper
  • teaspoon lemon zest fresh
  • tablespoon lemon juice fresh


  • 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.
  • We love comments! Please come back and leave us one after you’ve tried this recipe.


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.
Make-Ahead and Reheating Instructions
  1. 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.
  2. 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. 
  3. While baking, make the honey lemon pepper sauce. Once baked, toss the wings with the sauce and serve.


Serving: 1 wing | Calories: 134kcal | Carbohydrates: 4g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 146mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg