Sweet and Tangy Lemon Pepper Chicken wings are the ultimate blend of zesty, buttery and sweet flavours. Oven baked to crispy perfection – and tossed in the most delicious lemon pepper sauce – these addictive chicken wings are always a hit. Whether you’re hosting a casual get-together, a game day party or enjoying a night in, these lemon pepper chicken wings are sure to thrill everyone!
Making crispy chicken wings from scratch is easier than you think! These wings bake up to golden, crispy perfection with the help of two things: a very hot oven and a secret ingredient – baking powder! That means there’s no need for the fuss, mess or smell of deep frying. Coated in the most delicious sweet, tangy, buttery sauce, the flavour is maximized in these chicken wings, but the spice level is mild to moderate. If you like your wings extra spicy, feel free to add additional heat with more black pepper, or even red chili flakes. These delicious wings always make a crowd pleasing appetizer, but they are simply too good to save just for company. Easy to make, these flavourful wings are also perfect for a family dinner or anytime snack.
What goes in Lemon Pepper Chicken Wings?
- Chicken Wings: You will need about about 24 small wings, for a total weight of 2-3 lbs. Look for plump wings that have a good amount of meat for their size. Small wings are the perfect size for finger food appetizers. If you opt for larger wings, which are nice if you’re serving these for dinner, note that they will require a longer cooking time. You can use frozen wings, but fresh wings will result in better texture and crispier skin.
- Baking Powder: This may seem like a strange ingredient to add to a chicken wing recipe, but it will make all the difference between a soggy chicken wing and a wing with crispy, golden skin. Baking powder helps to draw the moisture out of the skin, allowing the excess water to evaporate in the oven, leaving behind a crispy skin that gives chicken wings a satisfying crunch.
- Garlic Powder, Onion Powder, Paprika: These spices go into the dry rub to pack the wings with flavour. If you like a dry wing, these wings are delicious hot from the oven, dressed in nothing but the dry rub.
- Kosher Salt: Salt is another essential ingredient, not only for flavour, but for drawing moisture out of the chicken skin. Along with the baking powder, salt helps ensure the wings are crispy instead of soggy.
- Butter: Butter gives the sauce a creamy texture and delicious flavour.
- Fresh Garlic: For a garlicky kick, a clove of minced fresh garlic is added to the sauce. Cook the garlic gently in the butter to soften its pungency before adding the other sauce ingredients. All together, the sauce is deliciously addictive!
- Honey: To balance the sour of the lemon and heat of the black pepper, honey is added for a rounded and balanced chicken wing sauce.
- Lemon Juice: Lemon is the star ingredient in this recipe so be sure to use fresh lemon juice for best lemony flavour and deep citrusy tang.
- Lemon Pepper Seasoning: Lemon Pepper seasoning is flavoured with dried lemon zest, black peppercorns and a few spices. A full tablespoon of lemon pepper seasoning adds bold citrusy flavour to these wings. While these wings are full in flavour, they are mild to medium on the spice scale. If you prefer a spicier wing, you can add additional black pepper, cayenne pepper or red chili flakes to taste. Store bought Lemon Pepper Seasoning mixes tend to contain a LOT of salt. Look for a brand with a lower salt content, or for freshest flavour and fewer additives, here’s a recipe for making your own Homemade Lemon Pepper Seasoning. It’s easy to make and tastes so good you’ll want to add it to everything from these chicken wings, to fish dishes to popcorn!
SERVING SUGGESTIONS
Sweet and Tangy Lemon Pepper Chicken Wings are best served hot and fresh from the oven. Don’t save them just for company though – these flavourful wings also make a delicious dinner, paired with a salad and steamed rice (or French Fries). Naturally, these wings make a crowd-pleasing appetizer for a casual gathering, and make the perfect addition to a game day snack buffet.
Looking For Other Game Day Menu Ideas? Check Out These Other Style and Grace Recipes!
DRINK PAIRINGS
Don’t worry about sticky sauce on your glass, Sweet and Tangy Lemon Pepper Chicken Wings are delicious with wine! A Riesling is a great match for the lemony, spicy, sweet sauce and the acidity helps cut the richness of the wings. I also really love a glass of dry, sparkling wine with these wings, and no, there’s nothing strange about drinking Champagne with chicken wings. Beer and wings are a classic pairing, and you won’t go wrong with a beer that is crisp and refreshing, especially one that features citrus notes. Try a Saison (a Belgian-Style pale ale) that has a bit of fruit and spice to compliment the lemony, peppery flavours and a high level of carbonation which (like sparkling wine) helps cut the richness of the wings. I wouldn’t normally recommend carbonation with spicy foods, since the bubbles increase the burning sensation, but these wings are mild to medium on the spicy scale, and work beautifully with effervescence. If you decide to crank up the spice by adding more pepper or chili pepper to the recipe, then stick with Reisling or beers that are lower in carbonation.
Sweet and Tangy Lemon Pepper Chicken Wings
Ingredients
- 24 small chicken wings (combination of drumettes and flats) About 2-3 lbs of small chicken wings
- 1 Tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika
- 1 tsp kosher salt
Sauce
- 1/4 cup butter
- 1 clove garlic
- 1/2 cup honey
- 1/4 cup freshly squeezed lemon juice
- 1 Tbsp Lemon Pepper Seasoning (see the link above Homemade Lemon Pepper Seasoning, or use a store bought seasoning mix)
- 1/2 tsp kosher salt (omit if using store bought lemon pepper seasoning mix as store bought seasoning mixes tend to already be very high in salt)
For Serving
- Lemon wedges, chopped fresh parsley, chopped fresh chives
Instructions
- Preheat the oven to 425F. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, combine the baking powder, garlic powder, onion powder, paprika and 1 tsp of kosher salt to make a dry rub for the wings. Set aside.
- Pat the chicken wings with paper towel to remove any extra moisture, then transfer the wings to a large mixing bowl. Sprinkle the wings with the dry rub, tossing to coat each wing evenly in the mixture. Transfer the seasoned wings to the prepared baking sheet, arranging in a single layer. Bake the wings for 20 minutes, then flip each wing. Return the wings to the oven and bake for an additional 15-20 minutes, until golden brown in places and cooked through.
Prepare the sauce
- While the wings are baking, prepare the sauce. In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and gently simmer the garlic in the butter for about 1 minute. Stir in the honey, lemon juice, lemon pepper seasoning and additional 1/2 tsp kosher salt (if using). Let the sauce gently simmer for 3-5 minutes, until flavours have combined and sauce has slightly thickened. (Make Ahead: Sauce can be prepared up to 5 days in advance and stored in the fridge until ready to use. Reheat the sauce on the stovetop before tossing it with the wings.)
- Toss the cooked wings in 1/4 cup of the sauce, until each wing is coated evenly, adding more sauce as needed. Transfer remaining sauce to a small bowl for dipping. Place the wings on a serving platter or bowl and garnish with lemon wedges, chopped fresh parsley and chopped fresh chives.
RECIPE NOTES
- Be sure to pat the uncooked chicken wings dry with paper towels before tossing them in the dry rub. Removing any excess moisture helps the wings get crispy in the oven.
- When baking the wings, be sure to space them out on the baking sheet to allow for air circulation. This will help to make sure the chicken skin gets brown and crispy.
- Use freshly squeezed lemon juice for best flavour.
- Mahe-ahead: The sauce for these wings can be make up to 2 days in advance and stored in the fridge. In fact, the flavour of this sauce improves if it’s given a little extra time to blend its flavours. Reheat the sauce before tossing with the wings.
- Store leftovers in a covered container in the fridge for up to 4 days. Reheat the wings in a 375F oven until hot and crispy. Warm leftover sauce and toss reheated wings in the extra sauce for an extra layer of flavour.
- If you use Homemade Lemon Pepper Seasoning or are sure that your store bought lemon pepper seasoning is gluten free, then this recipe is naturally gluten free. Always read packages carefully and look for the certified gluten-free logo to be sure.
