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–+ servings
Hot honey lemon pepper chicken wings on a plate with vegetables.

Hot Honey Lemon Pepper Wings

Tressa Jamil
Try mouthwatering Hot Honey lemon pepper wings! Season, roast, and coat the wings in a sweet, sour, and spicy sauce, and watch them disappear.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 Servings
Calories 464 kcal
Equipment
Ingredients
  
For the Chicken:
  • 2 pounds chicken wings
  • 2 teaspoons baking powder
  • 1 tablespoon lemon pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
For the Sauce:
  • 1 tablespoon butter
  • 2 lemons, juiced and zested
  • ½ cup Mike's Hot Honey
  • 1 teaspoon Crystal's Hot Sauce
  • 1 tablespoon lemon pepper
  • 2 teaspoons cayenne pepper
  • ½ teaspoon black pepper, coarse ground
Instructions
 
  • Dry the chicken wings using a cloth to remove excess moisture. Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it.
  • Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Combine baking powder, lemon pepper seasoning, salt, pepper, garlic powder, and paprika in a small bowl; pour the mixture over the chicken wings and toss.
  • Bake the wings for 20 minutes. Then, flip them and bake for 15-30 minutes, depending on the size of the wings.
    In the last 10 minutes, flip the wings often to ensure both sides have a nice golden brown skin.
  • Let the wings cool for 10 minutes. Meanwhile, warm butter in a saute pan and add the lemon juice, hot honey, hot sauce, lemon pepper, and black pepper over medium heat.
  • Heat the mixture to 3-5 minutes over low heat until the sauce thickens, then add it to a mixing bowl with the chicken wings.
Notes
Expert Tips:
  • A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper. 
  • Pat dry the wings to achieve a nice, crispy coating.
  • Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
  • Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy. 
  • Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy. 
  • Toss the chicken wings in the hot honey lemon pepper sauce, and serve them as is. You can also coat them in the sauce and cook them in the oven again to let the honey caramelize.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 464 kcal | Carbohydrates: 39 g | Protein: 29 g | Fat: 27 g | Saturated Fat: 8 g | Monounsaturated Fat: 1 g | Cholesterol: 118 mg | Sodium: 1545 mg | Potassium: 268 mg | Fiber: 5 g | Sugar: 25 g | Vitamin A: 25 IU | Vitamin C: 91 mg | Calcium: 12 mg | Iron: 16 mg
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