Ingredients
Wings
- 4 lbs chicken wings
- 1 tbsp baking powder
- 1 tbsp lemon pepper seasoning
Sauce
- 1½ cups unsalted butter (3 sticks)
- Zest of 2 lemons
- 1 tbsp lemon pepper seasoning
- 2 tsp salt (only if lemon pepper seasoning is unsalted)
- 2 tbsp honey
- 2 tbsp chopped parsley
- 4 tbsp lemon juice
Instructions
- Dry the Wings: Pat the chicken wings completely dry with paper towels to remove moisture, which helps achieve a crispier texture when baking.
- Coat Wings: In a small bowl, mix the baking powder and 1 tbsp lemon pepper seasoning. Toss the wings thoroughly in this mixture to evenly coat them.
- Arrange Wings: Lay the wings in a single layer on a baking sheet, ensuring there is space between each piece for proper airflow and even cooking.
- Bake Wings: Preheat the oven to 450°F (230°C). Bake the wings for 40 to 45 minutes, flipping them halfway through to crisp both sides until golden and crispy.
- Make the Sauce: While wings bake, melt the butter in a medium saucepan over medium heat.
- Add Flavorings: Stir in the lemon zest, lemon juice, 1 tbsp lemon pepper seasoning, honey, salt if needed, and chopped parsley. Cook and stir until the sauce is smooth and well combined.
- Toss Wings with Sauce: Once wings are done baking, transfer them to a large bowl. Pour the prepared lemon pepper sauce over them and toss or brush to coat each wing thoroughly.
- Serve: Serve the lemon pepper wings immediately, garnished with lemon wedges for extra citrus flavor if desired.
Notes
- Patting wings dry is essential for maximum crispiness in the oven.
- Use baking powder, not baking soda, to help create a crispy skin on the wings.
- If using salted butter, reduce or omit the added salt in the sauce.
- Adjust the amount of honey to taste if you prefer a sweeter or less sweet sauce.
- These wings can also be broiled for an extra minute or two at the end for additional crispiness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
