Sweet and Tangy Lemon Pepper Chicken Wings
With a combination of sweet, tangy and peppery flavours, these chicken wings will sure to be the hit of your next party or game day gathering!
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.